Recipe: Italian Sausage Soup (using chicken broth, tomatoes and pasta)

ITALIAN SAUSAGE SOUP

"The amount of sausage and pasta may be varied according to taste and thickness desired."

1 1/2 cups coarsely chopped celery
1 1/2 cups coarsely chopped onions
1 clove garlic, minced
3 tablespoons olive oil
2 cups canned Italian tomatoes, coarsely chopped (reserve the liquid*)
1 cup tomato puree
1 1/4 pounds Italian sausage, sauteed and drained
6 cups chicken broth
1/2 cup chopped fresh parsley
2 bay leaves
1/2 teaspoon oregano
1/2 teaspoon thyme
3 tablespoons sugar
1 cup orzo or other small pasta, uncooked
Grated Parmesan cheese (for serving)

Saute the celery, onions, and garlic in the olive oil until barely tender.

Add the tomatoes, tomato puree, and sauteed sausage. Cook for 10 minutes over medium heat.

Add the broth, herbs, and sugar, and simmer for 30 minutes.

Add the pasta and continue cooking until it is just done.

Serve with Parmesan cheese.

*If you wish a thinner soup, use the reserved juice from the tomatoes as additional liquid.

Makes 8-10 servings
Adapted from source: The New Carry-Out Cuisine by Phyllis Meras
From: SueA, CA