Prep 15 mins
Cook 1 hr
Friday night is Soup night at our house during the fall and winter. This soup really hits the spot. Enjoy
- 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
- 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!
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.