Italian Sausage And Tomato Soup

 Phillis Carey’s Recipes of the Week November 6, 2020

ITALIAN SAUSAGE AND TOMATO SOUP

Serves 6 to 8.

2 slices bacon, diced
1 lb. Italian sausage, casings removed and crumbled
1 cup chopped red onion
3 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 bay leaf
1-28 oz. can diced tomatoes in juice
6 cups low sodium chicken broth
1/4 cup orzo
1-15 oz. cannellini or other white beans, rinsed and drained Salt and pepper to taste
1/2 cup coarsely chopped fresh basil
1/2 cup freshly grated Parmesan

1. Cook bacon in a large pot over medium heat to render the fat and to cook until almost crispy. Add the crumbled sausage and continue cooking and stirring occasionally until sausage is browned. Add the onions and cook for 5 minutes. Add the garlic, oregano and red pepper flakes and toss 30 seconds.

2. Stir in bay leaf, tomatoes and chicken broth. Bring to a boil; simmer for 10 minutes. Add the orzo and cook 5 minutes. Add the beans and simmer until heated through and orzo is tender, about 5 minutes. Season to taste with salt and pepper. Stir in the fresh basil and serve sprinkled with Parmesan.