Italian Sausage Soup
Source of Recipe
my friend Jessica
Recipe Introduction
This is a great soup to make a batch of and then eat leftover, as it improves with reheating. It also freezes well. This recipe is something my mom always made to great effect. A friend of mine who hated cooked tomatoes, sausage, and anything having to do with Italy thought this was the greatest thing ever.
List of Ingredients
- olive oil
- small onion
- one pound bulk hot Italian sausage. Do *not* use links. If you can only find links, remove the casing and crumble. This dish depends on decent quality sausage. Turkey sausage isn't very good for this; get the pork.
- one 1 1/2 pound can either crushed or plum tomatoes
- Chicken stock/broth, plain, one 14 oz can
- one cup orzo (tiny rice-shaped pasta)
- some basil, oregano, and maybe a few red pepper flakes
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Instructions
- In the biggest pot you've got, preferably a stock pot, drizzle in some olive oil, and turn up to medium heat.
As it heats up, dice the onion. Toss it into the pan, and saute. When it's translucent, crumble the sausage into the pan in little bits. Saute until well-browned.
When the sausage is well-browned, dump in the whole can of tomatoes and the can of chicken stock. Stir it up, and put in a decent sized pinch each of basil and oregano (more if you like them a lot), and red pepper flakes, if you like it hot. Let it simmer over low heat for about a half hour, covered, stirring occasionally.
About ten minutes before you want to serve it, dump in the cup of orzo and raise the heat a bit. When the orzo is cooked (go ahead - taste!), it's ready to serve.
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