Italian Orzo Soup
Ready In: 31 mins
Serves: 4
Yields: 4 large soup bowls
Ingredients
- 1 (14 3/4ounce) can stewed tomatoes
- 1 (10 1/4ounce) can tomato bisque soup
- 1 (14 3/4ounce) can creamed corn
- 2 cups frozen peas
- 1 cup frozen green beans
- 1⁄4 cup orzo pasta
- 1 chopped sweet onion
- 3 stalks celery, chopped fine
- 2 tablespoons chicken bouillon
- 1⁄2 cup Yoshida gourmet sauce
- 2 (10 1/4ounce) soup cans water
- 1⁄2 lb mild Italian sausage
Directions
- Brown the sausage well, then add the onions and celery.
- Let cook until the onions and celery are soft.
- Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
- Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
- Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
- Now let simmer until the orzo is cooked.
- Stir so orzo will not stick to bottom of soup pan.
- SOUPS ON!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off