Italian Sausage and Veggie Soup

This is my new favorite soup. So much flavor. It is comfort food, a warm hearty welcome at the end of cold day. It was easy to make and tasted fabulous. I found this recipe from the Gooseberry Patch... again. I doubled the meat it called for because my family loves meat. So instead of 1/2 lb, I say use the whole pound. I also suggest sauteing the onions with the meat so they absorb the flavorful fat then just drain the rest.

1/2 lb. Italian ground pork sausage (I used 1 lb)

1 onion, finely chopped

1 clove garlic, minced

3 14-oz. cans chicken broth

1/2 c. white wine or chicken broth

28-oz. can crushed tomatoes in tomato purée

2 zucchini, quartered lengthwise and sliced

2 carrots, peeled and diced

3 stalks celery, diced

1 green pepper, diced

1 t. dried basil

1/2 t. dried oregano

1/2 c. orzo pasta, uncooked (I used small shells/ orchetti)

1/2 t. salt

1/2 t. pepper

Brown sausage in a Dutch oven over medium heat. Drain, leaving a small amount of drippings in pan. Add onion and garlic; cook just until tender. Add broth, wine or broth, vegetables and herbs; bring to a boil. Add uncooked pasta; reduce heat and simmer for 20 minutes, until vegetables and pasta are tender. Add salt and pepper to taste. Makes 6 to 8 servings.