Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1/2 lb. Italian sausage links (casings removed; rolled into bite-sized pieces)
  • 1/2 cup red onion (diced)
  • 3 cloves garlic (finely chopped)
  • 2 stalks celery (chopped)
  • 1 cup whole wheat orzo pasta
  • 3 cups reduced-sodium chicken broth
  • 3 cups water
  • 30 oz diced tomatoes (2 15-oz cans)
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon dried Oregano
  • 1/2 teaspoon ground fennel
  • 1 teaspoon salt
  • black pepper to taste

Instruction

  • In a 3.5-quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min).
  • Add sausage pieces and sauté until lightly browned; transfer cooked pieces to a plate and set aside.
  • To the heated, oiled pan, add onion, garlic, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min).
  • Add orzo; sauté to lightly brown (2-3 min).
  • Add chicken broth, water, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper.
  • Bring to boil; continue boiling until pasta is cooked through (about 10 min); add sausage back to pot about halfway through boiling process.
  • Serve warm.