Yield: 1 Servings
|1 pounds||Sausage (sweet and hot); casing removed|
|1 \N||Onion; finely chopped|
|3 \N||Carrots; peeled and chopped|
|2 \N||Pieces celery; chopped small|
|\N \N||Handful chopped parsley|
|1 teaspoon||Dried sweet basil|
|½ cup||Orzo; (soupettes)|
|2 cans||Italian style peeled tomatoes; (16 oz.) break up with a fork|
|1 can||Chicken broth salt and pepper to taste; (28 oz.)|
Break up sausage in small pieces and brown in medium skillet in a little olive oil. Remove from skillet with slotted spoon and place in large saucepan (set aside). Saute the onion in sausage drippings until tender.
Remove onion and add with sausage. Break up tomatoes and add to sausage.
Add vegetables, chicken broth, basil to sausage mixture. Bring to a boil; cook over moderate heat for 15 minutes. Reduce heat to low simmer for 45 minutes. In separate pot, cook orzo until almost done. Drain water from orzo and add to sausage mixture. Simmer for additional 10 minutes.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998