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garden vege soup (a little bit italian)

Soupersally avatar
Recipe by
Sally Davison
@Soupersally
Chino Valley, AZ

We had an abundance of green peppers from our garden so I used more than what the recipe calls for and it tasted absolutely delicious!

yield 3 large or 4-5 medium servings.
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For garden vege soup (a little bit italian)

  • 1/2 lb
    bulk italian sausage, pulled into small pieces
  • 1 md
    onion, chopped
  • 1 md
    green pepper, chopped
  • 1 md
    zucchini, chopped
  • 3 c
    beef broth
  • 1 can
    stewed tomatoes,14.5 oz, or diced tomatoes can be used
  • 1 Tbsp
    basil, dried
  • 1 Tbsp
    parsley flakes
  • 1/2 c
    orzo pasta

How To Make garden vege soup (a little bit italian)

  • 1
    Cook on high/medium heat all together the Italian sausage, chopping it well, onion, green pepper and zucchini in a large skillet. Cook until very well done, stirring occasionally, about 10 minutes or a little more.
  • 2
    Then add 3 cups beef broth, the stewed tomatoes, basil, parsley. Add 1/2 cup orzo pasta. Stir until well mixed.
  • 3
    Cook uncovered on high until boiling then medium until orzo is well done, a minimum of 20 minutes or as desired. Stir occasionally. Once I had to delay serving for one hour and it still turned out great. I double this recipe when serving more than 3 hearty eaters! It is a meal in itself.
  • 4
    It will be pretty thick for soup.
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