Everyone in my family enjoys this soup. Sometimes I use mini farfalle in this soup because my grandchildren say it looks like tiny butterflies. The recipe also works in a slow cooker.
—NANCY MURPHY MOUNT DORA, FL
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
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 the sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain sausage mixture.
2. Add the broth, tomatoes, basil and parsley; bring the mix to a boil. Stir in the zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender.