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Italian Sausage Soup
Jennifer and Dave
This recipe is a Schmidt-family favorite. Dave's Dad found it decades ago, perhaps in the newspaper; maybe in a magazine. Regardless of where, this soup stands the test of time. Once introduced to the Palmer side, they all requested the recipe. Yes, it is that good
lb Italian sausage (we use hot, but you can use mild or a mix)
1
onion, chopped (optional)
1/2
cup chopped carrots
1/2
cup chopped celery
8
cups chicken stock or broth
6
oz diced, canned tomatoes
8
oz tomato sauce
1/2
tsp rosemary
1/2
tsp basil
1
tsp oregano
1/4
tsp thyme
pepper to taste
1
tsp chopped garlic (optional)
1
bay leaf
1/4
tsp fennel
1/2
cup orzo
Directions
1.
Brown, crumble and drain sausage. Reserve drained grease (I do not reserve the grease; I blot the sausage with paper towels to remove as much of the grease as possible)
2.
In 2 TBSP grease (or butter), brown onion, carrots and celery (I do not use the grease or butter; I use a little bit of cooking spray or a touch of olive oil)
3.
Put all ingredients except orzo in pan and simmer for 1 hour, covered.
4.
Add orzo and cook on low heat for 1/2 hour uncovered.
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By
Jennifer
