Originally published in the November 1996 issue of FOX CITIES Magazine.
Brown sausage, break into small pieces and remove with slotted spoon. Sauté the onion, carrots and celery in sausage drippings, when tender, add the sausage back in to the pan then add tomatoes, chicken stock and basil and simmer for 15 min. Add orzo and simmer on low for an additional 20 min. Adjust seasoning and sprinkle with chopped parsley for service.
Yields four 6 oz. portions.