mia cucina italiana

SAUSAGE, MUSHROOM & ORZO SOUP
Serves 4

6 oz orzo
2 Tbsp olive oil
8 oz button mushrooms, cleaned and sliced
2 cloves garlic, minced
1 lb. Italian sausage
1/2 medium yellow onion, diced
1 medium red bell pepper, seeded and diced
1 Tbsp Italian seasoning
1 tsp dried oregano
1 tsp dried basil
1-28 oz can crushed tomatoes
1-14.5 oz can fire roasted diced tomatoes
6 cups chicken broth
1/4 cup sherry
1/2 cup shredded Parmesan
1//2 cup heavy cream
2 tsp salt
1 tsp ground black pepper
shredded Parmesan for garnish

1. Cook orzo according to package directions and set aside. Stir in 1-2 Tbsp butter and cover to keep warm.

2. Heat oil in a soup pot, add sliced mushrooms and cook on med-high heat until liquid is released. Season with salt, pepper and garlic. Let cook until just browned and remove from pan.

3. Add sausage to same pot break up into bite-size pieces and cook, turning frequently, about 12 minutes until browned and cooked through. Remove to a paper-towel lined plate.

4. Add onions and peppers to pot and cook on low heat until softened, about 5 minutes. Add Italian seasoning, oregano and basil and cook 1 minute more to toast the herbs. Add crushed and diced tomatoes and chicken broth. Stir to combine and heat to boiling, add sherry. Turn down heat and simmer about 10 minutes. Add cheese and cook about 3 minutes until cheese is melted. Add cream slowly and stir to mix well. Add salt, pepper, cooked mushrooms and sausage.

5. Place a serving of orzo in bowl and top with soup. Serve with grated Parmesan cheese.