Only 30 minutes to make and healthy as well. If not topping with croutons, serve with warm French bread.
1/2 lb. Italian Sausage mild or hot (I use Turkey Sausage)
1 Tbls. olive oil
1/2 red onion, diced
3 cloves garlic, finely chopped
2 stalks celery, diced
½ c. carrots, sliced thin or chopped
1 small zucchini, diced into small cubes
1/2 c. uncooked Orzo pasta
6 c. chicken broth (see note below)
15-oz can diced tomatoes, keep juice (or Italian seasoned)
1 t. dried Italian Seasoning
1 t. kosher Salt
coarse black pepper, to taste
croutons (Caesar)
fresh basil, chopped
shaved parmesan cheese, optional
Heat olive oil in a 4-quart soup pot on medium-high.
Add sausage and cook until browned, stirring as needed. Transfer to a plate lined with paper towel to absorb the grease.
To the pot, add onion, garlic, celery, carrots and zucchini; sauté until tender, stirring as needed (4-5 minutes).
Add uncooked orzo; sauté until toasted (about 1-2 min); stirring constantly.
Add chicken broth, diced tomatoes with juice, Italian seasoning, salt, pepper and browned sausage.
Bring soup just to boil; then reduce heat to medium-low and simmer until orzo is cooked through (10-15 min).
Garnish with toppings of your choice and serve