Italian Sausage and Orzo Soup
INGREDIENTS
2 Tbsp olive oil
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
1/2 lb hot Italian sausage
1 tsp crushed red pepper flakes
1 Tbsp Italian herb blend
14 oz can diced fire roasted tomatoes
6 cups low-sodium chicken or beef stock
1/3 cup orzo or other small pasta
grated parmesan cheese and/or chopped basil to garnish
INSTRUCTIONS
In a large soup pot or Dutch oven on medium heat, sauteé carrots, celery, garlic and onions in olive oil about 10 minutes or until carrots are fork tender.
Add Italian sausage and cook until no more pink remains. About 5 minutes.
Add crushed red pepper flakes and Italian herb blend. Sautee for another 2 minutes.
Add crushed tomatoes, chicken stock and salt.
Bring soup to a boil.
Add pasta, reduce to a simmer and cook for 10-15 minutes, or until pasta is softened.
Ladle into bowls and garnish with cracked black pepper, basil and parmesan.
Hope McCarthy