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Sicilian Sausage Soup

1/2 lb. pork sausage
1 lb. onion
1 lg. can tomatoes
2 cans chicken broth
1 tsp. basil
1/2 c. orzo, barley or rice
1/4 tsp. salt
1/8 tsp. pepper


Cook sausage in large pan breaking up meat until all pink disappears (if using Italian sausage remove casings before cooking). Saute onions until soft. Add tomatoes, broth and basil. Bring to boil. Stir in orso, barley or rice, salt and pepper. Lower heat and cook until orso is tender. (This freezes well so make a double batch and freeze some for a later date.)


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