Favorite Ingredient Friday

Well, Overwhelmed with Joy is hosting her Favorite Ingredient Friday Italian Edition...I love Italian food....soooooo here goes.......The Italian Soup is great comfort food so make a copy and make it this fall or winter and make some bread to go with it.....it is so very good. And the Orzo Pasta is great for a quick lunch.....Miller and Madison love it. Scott and I are going on a date tonight to a fancy resteraunt....I'm excited. I'm going to make breakfast Happy Friday.

One more thing to add.....in my sidebar I have added my friend Hillary's web page so you can pray for her and see her beautiful face.......please pray for her......and her son....

Italian Sausage Soup

INGREDIENTS

• 1 pound sweet Italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red wine
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

DIRECTIONS

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Wine Tip

Try with a Pinot Grigio .

Orzo Pasta with Parmesan & Basil

INGREDIENTS

• 2 tablespoons butter
• 1 cup uncooked orzo pasta
• 1 (14.5 ounce) can chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

DIRECTIONS

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.