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SAUSAGE SOUP
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I developed this recipe for my husband after being served this soup at a local pub. It's wonderful and can be made hotter if you choose to do so. Enjoy.

15 minutes

1 hour and 10 minutes

6

Ingredients


1 1/2 pounds sweet Italian pork sausage use good quality
1/4 cup pure virgin olive oil
2 medium onions chopped
6 garlic cloves, minced
1/2 cup dry white wine
5 cups chicken broth
1 32-oz can of plum tomatoes
1 8-oz can of tomato sauce
1 tablespoon wine vinegar
1/4 cup Italian parsley, chopped
1/2 tablespoon dried basil, crumbled
2 tablespoons of fennel seeds, crushed
1 tablespoon oregano
1 teaspoon of salt or to taste
1 teaspoon freshly ground pepper more if you want it hotter
1/2 cup uncooked orzo rice-shaped pasta
or small shells
Pecorino Romano cheese for topping optional



Directions
1. Use bulk sausage or remove the casings from the sausage and discard.
2. Brown the sausage in a heavy 6-quart pot, crumbling it with the back of a spoon until the meat is separated into small chunks and has rendered most of its fat about 6 minutes.
3. Spoon out most of the fat from the cooked sausage and discard. Add the olive oil, onions and garlic and cook, stirring, until soft but not browned about 12 minutes.
4. Add wine and cook for 10 minutes. Add chicken broth, canned crushed tomatoes, tomato sauce, vinegar, parsley, basil, fennel seeds, salt and oregano and cook 20 minutes at medium heat.
5. Add the orzo and cook an additional 20 minutes at medium heat.
6. Season to taste with salt and pepper. If desired, sprinkle Pecorino Romano cheese over each serving.

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