Carmela Soprano's Italian Sausage Soup Recipe

ingredients

1 pound Italian sausage, casings removed
1 large onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
8 cups chicken broth
1 can (14.5 ounce size) diced tomatoes
1 can (8 ounce size) tomato sauce
1 clove garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon fennel seeds, crushed
1 bay leaf
1/2 cup dried orzo pasta or finely broken cappellini pasta
finely shredded parmesan cheese (optional)

directions

In a 4 quart Dutch oven, cook the sausage, onion, carrot and celery over medium heat until the sausage is no longer pink. Drain well.

Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seed and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 hour.

Add pasta and return to boiling. Reduce heat and cook uncovered for 30 minutes more. Remove and discard bay leaf. Serve with Parmesan cheese, if you like.

nutrition data

307 calories, 19 grams fat, 16 grams carbohydrates, 16 grams protein per serving.

reviews & comments

Joe Linzer REVIEW:
June 1, 2008

This is sooo good with a caesar salad and a loaf of crusty, hot buttered Italian bread! Maybe with a glass (or two) of Chianti. I substitute 2 cans tomato paste for the tomato sauce.
Guest Foodie REVIEW:
October 26, 2007

An easy and delicious hearty soup- perfect for a weeknight family dinner. I had most of the ingredients already in the panty. Try it with turkey based Italian Sausage.
thutchinson22 REVIEW:
February 18, 2007

Very easy, and very tasty.

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