Sausage Soup(Yield: 12 To 16 Servings)

• 2 lb. Italian sausage
• 2 medium onions, finely chopped
• 2 garlic cloves, minced
• 4 carrots, peeled and diced
• 4 small zucchini (about 1 lb.), diced
• 2 green bell peppers, diced
• 1 c. dry white wine
• 10 c. chicken broth (80 oz.)
• 2 (28 oz. each) cans crushed tomatoes in tomato puree
• 2 tsp. dried basil, crumbled
• 1 tsp. dried oregano, crumbled
• salt and freshly ground black pepper to taste
• 1 c. uncooked orzo (rice shaped pasta)

1. Remove the casings from the sausage and discard.
2. Brown sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of the fat.
3. Spoon out most of the fat from the cooked sausage and discard.
4. Add the onion and garlic and cook, stirring until soft, but not browned.
5. Add carrots, zucchini, peppers, wine chicken broth, tomatoes, basil and oregano and bring to a boil.
6. When the soup is boiling, add the orzo and cook for 20 minutes.
7. Season to taste with salt and pepper.
8. Serve in heavy soup bowls.
9. If desired, sprinkle Parmesan cheese over each serving.

italian sausage, onions, garlic, carrots, zucchini, green bell peppers, white wine, chicken broth, tomatoes, basil, oregano, salt, orzo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938607 (may not work)