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12.19.2013

My Favorite Soup and More Home Tours

Hello!

Are you starting to feel the holiday pressure?  I admit, I am.  Even though I had a great gift wrapping session earlier this week, there is still much to do.  We're having a happy hour at our house today for 20+ people, and I allowed my oldest son to have a Christmas party tomorrow, which has me a bit freaked out since it's looking to be an equally large group (of teenagers).  I may need to hire bouncers.

But, I do have a great holiday recipe that your guests are sure to love, and you can make it ahead of time!  It's my favorite soup - Italian Sausage Vegetable soup.  It's so delicious, and honestly, it gets better the longer you let it sit and allow the flavors to marinate.



Top it off with some parmesan cheese and serve it with some crusty bread, and you're good to go!

Here is the recipe - I promise you won't be disappointed!

Ingredients:

  • 1 lb. Italian sausage (I have used regular sausage and chicken sausage - both are great)
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 carrots peeled and diced
  • 2 small zucchinis, diced
  • 1 green pepper, diced (I prefer a red pepper myself)
  • 1/2 cup dry white wine 
  • 5 cups chicken broth (40 oz)
  • 1 28 oz. can crushed tomatoes
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • Salt and pepper to taste
  • 1/2 cup uncooked orzo
  • To serve: parmesan cheese
Directions:
.
Use bulk sausage or remove the casings from the sausage and discard.  Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.

Spoon out most of the fat from the cooked sausage and discard.  Add the onions and garlic and cook, stirring until soft, but not browned.  Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil and oregano and bring to a boil.  When the soup is boiling, add the orzo and cook for 20 minutes.  Season to taste with salt and pepper.  Serve in heavy soup bowls.  If desired, sprinkle parmesan cheese over each serving.

To prepare in advance:  Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.  It may also be frozen.

Makes 6-8 servings.

We're rounding out the 12 Days of Christmas Tour of Homes, so here are the latest in case you missed them.  And don't forget, tomorrow is the big link up party to share your holiday home!

The Little Black Door opened her colorful home on Day 9.




Andrea, at Oak Ridge Revival showed us her amazing home on Day 10.  Love, love, love her house!


And today, we have Steward of Design.

The first words that came to mind on her home tour are natural and fresh.  



Come back here tomorrow for the 12th day, where you are the feature!


2 comments:

  1. Jenny, that soup sounds delicious, maybe I will make some for my Christmas Eve open house. Thanks for sharing the recipe!

    ReplyDelete
  2. Oh yum Jenny! This sounds so delicious!! Yes! Thanks for sharing! I'll have to try it. Good luck with all your entertaining girl!!

    ReplyDelete

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