Sweet Italian, Orzo & Veggie Soup

Total Time
1hr 15mins
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

Ingredients Nutrition

Directions

  1. In a LARGE soup pot or dutch oven, crumble the sausage and cook over medium heat until no longer raw.
  2. Drain off all fat.
  3. Add onion and garlic to pot and cook until soft, add fennel and cook for another minute.
  4. Stir in the tomates, water, orzo, and bullion and chicken broth.
  5. Heat to boiling and then stir in basil, green beans and carrots.
  6. Cook an additional 25 to 35 minutes until veggies are soft.
  7. Serve with bread of some sort!
  8. Enjoy!

Reviews

(1)
Most Helpful

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.

Geema January 23, 2005

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