- 6
4.2/5
(24 Votes)
Ingredients
- 1/2 pound bulk Italian sausage
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 3 cups beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrainded
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1 medium zucchini, cut into 1/2-inch pieces
- 1/2 cup uncooked orzo pasta
- 1 . In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
- 2 . Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender. Yield: 6 servings.
Preparation
Step 1
1.
In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
2.
Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender.
Yield: 6 servings.
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