Ingredients:
1 stalk celery ( chopped 1/2 cup )
8 cups chicken broth
1 14 oz can tomatoes diced
1 8 oz tomato sauce
1 clove minced garlic
1 pound Italian sausage, casings removed if present
1 large chopped onion
1 medium carrot( chopped 1/2 cup)
1 bay leaf
1/2 cup orzo pasta
1 teaspoon dried oregano
1/2 teaspoon rosemary
1/2 teaspoon basil
1/4 teaspoon dried thyme
1/4 teaspoon fennel seeds
Finely shredded parmesan cheese
Directions:
in a 4 qt. Dutch oven, cook sausage, onion, carrot and celery over medium heat until sausage is no longer pink. Drain well to remove grease.
Add the chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel, bay leaf. Bring to a boil. Once boiling, reduce heat and simmer, covered, for 1 hour.
Add pasta and return to boil. Reduce heat and simmer for 30 minutes uncovered.
Remove and discard bay leaf.
Serve with grated Parmesian.
Done and enjoy!