I don’t know what cooking magazine I tore this recipe out of, so I don’t know who to give props to for this recipe.

I DO know that it looked good on paper, then I started to cook it and thought “uh-oh this is gonna be gross.” That ever happen to you?

Alas, I think I just got overwhelmed by the smell of tomatoes in the kitchen, you know like when your kid puts too much ketchup on the plate, then it just sits there? That smell.

It’s actually really tasty. So, I thought I’d share. This recipe makes 8 servings (according to them), so I split it in 1/2 so we didn’t have a whole bunch.

Cooking Time:

Prep: 1 1/4 hrs.
Chill: 2 hrs.
Heat: 35 mins.

Ingredients:

1 lb. bulk Italian sausage (I use turkey italian sausage)
1 large onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
8 cups chicken broth
1 14 1/2-oz. can diced tomatoes, undrained
1 8-oz. can tomato sauce
1 bay leaf
1 tsp. dried oregano, crushed
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. fennel seeds, crushed (I left these out)
1/2 cup dried Orzo pasta
Finely shredded Parmesan cheese (optional)

1. In 4-quart Dutch oven, cook sausage, onion, carrot and celery over medium heat until sausage is brown. Drain off fat.
2. Add broth, tomatoes, tomato sauce, bay leaf, oregano, rosemary, basil, garlic, thyme and fennel seed. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Transfer to storage container. Cover and chill for 2 to 24 hours. (I’m not really sure why they have you do this)
3. To serve, return mixture to Dutch oven. Bring to boiling. Stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, for 30 minutes. Discard bay leaf. If desired, sprinkle each serving with Parmesan cheese.

*Nutritional Info (for my friends watching what they eat):
Per Serving: 286 calories, 19 g total fat (6 g saturated fat), 46 mg chol., 1,622 mg sodium, 17 g carbo., 2 g fiber, 12 g pro.*

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