Sicilian Sausage Soup
Source of Recipe
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Recipe Introduction
Karen Mitcham-Stoeckley
has been a family secret for years, but Chef Karen Mitcham-Stoeckley of Louisiana , Missouri and the food editor of Missouri Life Magazine shares it now. This soup freezes beautifully. make a double batch and freeze half...
1 lb Italian Sausage, cook in a soup kettle until almost done...add
4 medium carrots, grated
1 large onion chopped
5 cloves minced garlic
1 celery stalk diced
continue to sauté until vegetables are done but not browned..
add 2 Tab. chopped fresh parsley
1 Tab dried basil
28 oz can Italian tomatoes ,chopped, with juice
6 cups chicken stock
bring to a gentle boil and cook 15 minutes...
add 1/2 cup Orzo pasta and cook 20 minutes on low boil until pasta is tender..
taste for seasoning and add salt and pepper as needed...serves 8
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