Stuffed Pepper Soup/Stew

• 2 tablespoons olive oil
• 1 1/2 pounds Italian turkey sausage
• Salt and black pepper
• 1/2 teaspoon allspice 4 cloves garlic, minced
• 1 large onion, chopped
• 3 yellow and red bell peppers, seeded and chopped
• 1 bay leaf
• 1 quart chicken stock
• 1 can crushed tomatoes (28 oz)
• 1 cup orzo
• 12-15 basil leaves, shredded or torn
• Grated Parmigiano Reggiano, to pass at table

1. Heat a medium soup pot over medium-high heat with the olive oil.
2. When the oil is hot, add sausage and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.
3. Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.
4. Serve in shallow bowls with grated cheese.

olive oil, italian turkey sausage, salt, garlic, onion, red bell peppers, bay leaf, chicken, tomatoes, orzo, basil

Taken from www.epicurious.com/recipes/member/views/stuffed-pepper-soup-stew-50139023 (may not work)