Quick sausage and zucchini soup

This quick and easy soup will help keep you and your family warm on those cool autumn nights. While the recipe calls for orzo, experiment with different pastas, depending on what you have in your pantry.

• 1/2 pound bulk Italian sausage
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 3 cups beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 medium zucchini, cut into 1/2-inch pieces
• 1/2 cup uncooked orzo pasta

1. Cook sausage, onion and pepper together in a large saucepan until vegetables are tender and sausage is no longer pink, about five minutes. Break up sausage into crumbles, then drain.
2. Add broth, tomatoes, basil and parsley and bring to a boil. Stir in pasta and zucchini. Cover and cook for 10-12 minutes or until zucchini and pasta are tender.

Per one-cup serving: 153 calories, 7 grams fat, 16 grams carbohydrate, 2 grams fiber, 7 grams protein.

Adapted from tasteofhome.com. This recipe originally appeared in the September 2018 issue of MESSA DiscoverYou.