2 flavored chicken sausages, cut thinly into half-circles
2 tsp olive oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 whole (4 halves) roasted red peppers, thinly sliced
2 bay leaves
4 1/4 cups low-sodium chicken broth
2/3 cup whole wheat orzo pasta
3 tbsp minced fresh parsley
4 large basil leaves, thinly sliced
Salt and pepper, to taste
Directions:
Heat 1 tsp olive oil in a large saucepan over medium-high heat. Add the sausage and cook, stirring occasionally, until the sausages are starting to brown, 5 to 6 minutes. Transfer the sausages to a bowl and set aside.
Heat the other 1 tsp olive oil in the same saucepan and turn the heat to medium. Add the onion and cook until the onion is tender, 6 to 7 minutes.
Add the garlic and cook for 1 minute. Stir in the roasted red peppers.
Add the bay leaves and chicken broth, bring to a boil, then turn heat to medium-low. Simmer, partially covered, for 20 minutes.
Remove the bay leaves and turn the heat to medium-high. Bring the soup to a boil.
Add the whole wheat orzo, along with the cooked sausages, and cook until the orzo is al dente (according to package directions).
Remove the soup from the heat, stir in the parsley and basil, and serve.
Serves 4
MY NOTES: I use flavored sausage from Trader Joe's, and I double the amount of sausage. Roasting your own bell peppers tastes the best, but the kind in a jar will do in a pinch.
Source: Cookin' Canuck
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