I've got two special gals to thank for this post - my mom and my sister-in-law. Last Christmas my mom gave me a Le Creuset Dutch Oven for a gift. I love it! It looks great, cooks great, and cleans up easily. I love the deep red color and the heavy cast iron is perfect for simmering a big pot of soup. Speaking of soup, this recipe from my S-I-L, Amy, is one of our family favorites. I'm so glad she shared it with me. It's delicious, and perfect for the windy, wintery weather we are having today.
Italian Sausage Soup
1 lb Italian sausage (Bob Evans)
1 large onion, chopped
1/2 c carrots, chopped (make it easy - use the shredded carrots you toss on salads)
1/2 c celery, chopped
10-12 c chicken broth
1 x 14.5 oz can diced tomatoes
1 x 8oz tomato sauce
1/2 c orzo pasta
1 bay leaf
1/2 tsp minced garlic
1/2 tsp basil
1 tsp dried oregano
1/4 tsp rosemary, chopped (optional)
1/2 tsp thyme (optional)
Cook sausage, onions, carrots & celery over medium heat until done. Drain off fat. Add everything but the Orzo and bring to boil. Reduce heat and cook for 30min - 1 hr. Add pasta, return to boiling and cook for 15-30 min, checking pasta for doneness. Serve - but don't forget to throw out the bay leaf.
