Sicilian Sausage Soup

Originally published in the November 1996 issue of FOX CITIES Magazine.

2 oz. Italian sausage
1/2 cup diced onion
1/4 cup diced carrots
1/4 cup sliced celery
2 cups whole tomatoes (broken up)
13 3/4-oz. chicken stock
1/2 tsp. sweet basil
2 T. orzo
Salt, pepper, and chopped parsley to taste

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.

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