INGRIDIANTS
2 tablespoons olive oil
1/2 lb. Italian sausage links casings removed; rolled into bite-sized pieces
1/2 cup red onion diced
3 cloves garlic finely chopped
2 stalks celery chopped
1 cup whole wheat orzo pasta
3 cups reduced-sodium chicken broth
3 cups water
30 oz diced tomatoes 2 15-oz cans
1 tablespoon dried Italian seasoning
1 tablespoon dried Oregano
1/2 teaspoon ground fennel
1 teaspoon salt
black pepper to taste
INSTRUCTIONS
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In a 3.5-quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min).
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Add sausage pieces and sauté until lightly browned; transfer cooked pieces to a plate and set aside.
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To the heated, oiled pan, add onion, garlic, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min).
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Add orzo; sauté to lightly brown (2-3 min).
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Add chicken broth, water, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper.
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Bring to boil; continue boiling until pasta is cooked through (about 10 min); add sausage back to pot about halfway through boiling process.
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Serve warm.
