Recipe by CookbookCarrie
Friday night is Soup night at our house during the fall and winter. This soup really hits the spot. Enjoy
Top Review by Geema
Mighty delicious! This is similiar to a spontaneous recipe I make fairly often, but used your proportions and ingredients except for the following: chicken broth instead of water, hot Italian turkey sausage instead of sweet, 1 teaspoon fennel seeds instead of fresh, and added a drained can of garbanzo beans when adding the green beans and carrots. Finally, I seasoned it with some salt and pepper and a pinch of red pepper flakes, as well as adding a spoon of freshly grated Parmesan to each bowl. A crunchy loaf of Italian bread was wonderful dipped into the soup. We truly enjoyed our meal...thanks.
- 1 lb sweet Italian sausage (bulk or with casings removed)
- 1 medium onion, diced
- 1⁄2 cup fennel (sliced or diced)
- 2 cloves garlic, minced fine
- 1 (28 ounce) can crushed tomatoes, do not drain,with basil if you can find it
- 6 cups water
- 1⁄2 cup orzo pasta
- 2 beef bouillon cubes or 2 tablespoons beef bouillon granules
- 1 tablespoon fresh basil
- 1 lb fresh green beans (trimmed & 1 inch pieces) or 1 (16 ounce) bag frozen green beans
- 6 carrots, diced
- 1⁄4 cup chicken broth
Directions See How It's Made
- In a LARGE soup pot or dutch oven, crumble the sausage and cook over medium heat until no longer raw.
- Drain off all fat.
- Add onion and garlic to pot and cook until soft, add fennel and cook for another minute.
- Stir in the tomates, water, orzo, and bullion and chicken broth.
- Heat to boiling and then stir in basil, green beans and carrots.
- Cook an additional 25 to 35 minutes until veggies are soft.
- Serve with bread of some sort!