Soprano’s Italian Sausge (Carlo’s)
1 pound Italian sausage, casings removed
1 large onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
8 cups chicken broth
1 can (14.5 ounce. size) diced tomatoes
1 can (8 ounce. size) tomato sauce
1 clove garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon fennel seeds, crushed
1 bay leaf
1/2 cup dried orzo pasta or finely broken cappellini pasta
Finely shredded Parmesan cheese (optional)
.
In a 4 quart Dutch oven, cook the sausage, onion, carrot and celery over
medium heat until the sausage is no longer pink. Drain well.
Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano,
rosemary, basil, thyme, fennel seed and bay leaf. Bring to boiling; reduce
heat. Cover and simmer 1 hour.
Add pasta and return to boiling. Reduce heat and cook uncovered for 30
minutes more. Remove and discard bay leaf. Serve with Parmesan cheese, if
you like.