Shelly's Recipe

MINESTRONE WITH ITALIAN SAUSAGE, ARTICHOKES AND ORZO

Category: Soups

1 lb. bulk mild Italian sausage
2 cups chopped onions
1/2 cup chopped celery
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes, undrained
1 cup chopped fresh Italian parsley, divided
8 cups reduced-sodium chicken broth
1/4 tsp freshly ground pepper
1 cup orzo (rice-shaped pasta)
1 (14-oz.) can artichoke hearts, drained, rinsed, chopped
1 cup (4 oz.) freshly grated Parmesan cheese

Heat Dutch oven over medium-high heat until hot. Add sausage, onions, celery and garlic; cook 6 to 8 minutes or until sausage is no longer pink and onions are tender. Add tomatoes and 1/2 cup of the parsley; simmer 5 minutes or until reduced slightly. Add broth and pepper; bring to a boil.*

Add orzo; cook 10 to 12 minutes or until orzo is tender. Stir in artichokes and remaining 1/2 cup parsley; cook until thoroughly heated. Serve sprinkled with cheese. Serves 6

TIP *Soup can be made ahead up to this point and refrigerated. Do not cook orzo until immediately before serving because the cooked orzo absorbs liquid upon standing and the soup becomes very thick.