Italian Sausage And Orzo Soup

• 1 pound Italian turkey sausage links, casings removed
• 1 large onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon fennel seed, crushed
• 1 bay leaf
• 3/4 cup uncooked orzo pasta
• Grated Parmesan cheese, optional

1. In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain.
2. Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired.

sausage, onion, carrot, celery, cartons, tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel, bay leaf, orzo pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-sausage-and-orzo-soup/ (may not work)