Italian Vegetable & Sausage Soup

• 1 lb Italian sausage
• 1 medium onion, finely chopped
• 2 small garlic cloves, minced
• 2 carrots, diced
• 2 small zucchini, diced
• 1 green pepper, diced
• 1/2 cup dry white wine (optional)
• 5 cups chicken broth
• 1 (28 ounce) can crushed tomatoes, in tomato puree
• 1 teaspoon dried basil, crumbled or 1 tablespoon fresh basil, finely chopped
• 1/2 teaspoon oregano, dried
• 1/2 cup orzo pasta (rice-shaped pasta)
• 2/3 cup parmesan cheese, freshly grated

1. Remove the casings from the sausage and discard.
2. Brown the sausage meat, breaking it up with a spoon until the meat is cooked. Remove excess fat from the pot.
3. Add the onions and garlic and gently saute, cook until soft but not browned.
4. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil. Add orzo and simmer for 20 minutes.
5. Season to taste with salt and pepper.
6. If desired, sprinkle Parmesan cheese over each serving.
7. Tastes best if reheated the next day.

italian sausage, onion, garlic, carrots, zucchini, green pepper, white wine, chicken broth, tomatoes, basil, oregano, orzo pasta, parmesan cheese

Taken from www.food.com/recipe/italian-vegetable-sausage-soup-507320 (may not work)