Italian Vegetable & Sausage Soup

Another one of those recipes that just seems so perfect on a cool fall day or cold winter evening...

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  lb Italian sausage
• 1  medium onion, finely chopped
• 2  small garlic cloves, minced
• 2  carrots, diced
• 2  small zucchini, diced
• 1  green pepper, diced
• 1⁄2 cup dry white wine (optional)
• 5  cups chicken broth
• 1 (28 ounce) can crushed tomatoes, in tomato puree
• 1  teaspoon dried basil, crumbled or 1  tablespoon fresh basil, finely chopped
• 1⁄2 teaspoon oregano, dried
• 1⁄2 cup orzo pasta (rice-shaped pasta)
• 2⁄3 cup parmesan cheese, freshly grated

Directions

1. Remove the casings from the sausage and discard.
2. Brown the sausage meat, breaking it up with a spoon until the meat is cooked. Remove excess fat from the pot.
3. Add the onions and garlic and gently sauté, cook until soft but not browned.
4. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil. Add orzo and simmer for 20 minutes.
5. Season to taste with salt and pepper.
6. If desired, sprinkle Parmesan cheese over each serving.
7. Tastes best if reheated the next day.