Directions:
- In a 4 quart Dutch oven, combine sausage, onion, carrot and celery; cook over medium heat until sausage is browned. Drain well. Add broth, undrained tomatoes, tomato sauce, garlic, rosemary, oreganobasil, thyme, fennel seeds and bay leaf to the sausage mixture. Bring to boiling; reduce heat;simmer covered for 1 hour.
- Add uncooked pasta to sausage mixture. Return to boiling; reduce heat, cook uncovered for 30 minutes more; discard bay leaf. If desired serve with shredded parmesan cheese.
- Make Ahead Directions; Prepare as directed in first step (Do not add orzo) Cover and chill up to 2 days or you may freeze. When ready to make reheat over medium heat until boiling and continue with recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.14 Kcal (545 kJ) | ||
| Calories from fat | 49.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 8% | |
|---|---|---|---|
| Cholesterol | 17.75mg | 6% | |
| Sodium | 1264.47mg | 53% | |
| Potassium | 404.64mg | 9% | |
| Total Carbs | 6.87g | 2% | |
| Sugars | 2.06g | 8% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 9.99g | 20% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 37.32 Kcal (156 kJ) | ||
| Calories from fat | 14.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 8% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 6% | |
| Sodium | 362.66mg | 53% | |
| Potassium | 116.05mg | 9% | |
| Total Carbs | 1.97g | 2% | |
| Sugars | 0.59g | 8% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 2.87g | 20% | |
| Vitamin C | 5.6mg | 32% | |
| Iron | 0.2mg | 4% | |
| Calcium | 13mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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