Hearty Italian Soup

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This is the best soup I have had in a long time. Preparation takes a little longer but the end product is well worth waiting for! Perfect for a group or can be frozen in smaller containers to be eaten later. The soup is a thicker base, more like a stew than a true soup. With the mixture of vegetables, this soup makes a nice table presentation. I have always gotten compliments whenever I serve this to my guests. Even my kids will eat this knowing there are veteables in it. Perfect to serve with a warm loaf of French bread.

Shared by lramey1225,
Troy, OH

Ingredients

  • 1 lb. sweet sausage
  • 1 lb. hot sausage
  • 4-6 carrots, peeled and diced
  • 1 1/2 lb. zucchini (approx. 3 med.)
  • 2 green peppers
  • 1 C. onions, diced
  • 2 cloves garlic, minced
  • 10 C. chicken broth (bouillon cubes or can)
  • 2 18-oz. cans peeled whole tomatoes with puree
  • 2 tsp. basil
  • 1 tsp. oregano
  • black pepper to taste
  • 1 C. orzo
  • parmesan cheese (for table)

Directions

1. Remove sausage casings and brown in large soup pot on medium heat. Once sausage is cooked, drain off fat and return to pot.

2. Dice carrots, zucchini, and peppers and add to pot with sausage.

3. Add onions and garlic to pot.

4. Add all remaining ingredients except orzo and bring to a boil.

5. Once boiling, add orzo and cook for 20 minutes (stir constantly as orzo tends to burn).

6. Serve and sprinkle with parmesan cheese.

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