A hearty vegetable soup.
Use bulk sausage or remove the casings from the sausage and discard.
Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
Spoon out most of the fat from the cooked sausage and discard.
Add the onions and garlic and cook, stirring,until soft but not browned.
Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
When the soup in boiling, add the orzo and cook for 20 minutes.
Season to taste with salt and pepper.
Serve in heavy soup bowls.
If desired, sprinkle Parmesan cheese over each serving.
To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
It may also be frozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 392 | ||
Calories from Fat: 255 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 74.1mg | 23 % | |
Sodium 1372.3mg | 47 % | |
Potassium 572.9mg | 15 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 10.1g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
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