Ingredients
-
1
-
1
-
1
-
2
-
2
-
1
-
1/2
-
5
-
1
-
1
-
-
-
-
-
Directions
Italian Sausage Vegetable Soup,A hearty vegetable soup. Recipe by: Dorothy Lane Markets,Comfort food at its best. I have been making variations on this soup for years. Basically, it’s a wonderful way to use veggies from your fridge. I added kale and green beans for color and nutrition.,Great soup. Everyone loved it. Doubled up on the sausage and it was fine. Will make this again for sure.
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Steps
|
1
Done
|
Use Bulk Sausage or Remove the Casings from the Sausage and Discard. |
|
2
Done
|
Brown the Sausage in a Heavy Dutch Oven or Large Saucepan, Mashing It With the Back of a Spoon Until the Meat Is No Longer Pink and Has Rendered Most of Its Fat. |
|
3
Done
|
Spoon Out Most of the Fat from the Cooked Sausage and Discard. |
|
4
Done
|
Add the Onions and Garlic and Cook, Stirring,Until Soft but not Browned. |
|
5
Done
|
Add Carrots, Zucchini, Pepper, Wine, Chicken Broth, Tomatoes, Basil, and Oregano and Bring to a Boil. |
|
6
Done
|
When the Soup in Boiling, Add the Orzo and Cook For 20 Minutes. |
|
7
Done
|
Season to Taste With Salt and Pepper. |
|
8
Done
|
Serve in Heavy Soup Bowls. |
|
9
Done
|
If Desired, Sprinkle Parmesan Cheese Over Each Serving. |
|
10
Done
|
to Prepare in Advance: Like Most Hearty Soups, This Tastes Best If It Is Cooled, Refrigerated Overnight, Then Reheated to Serve. |
