Ingredients: 1 pound Italian sausage 1/4 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 6 cups chicken broth 1 (141/2-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 1 clove garlic, minced 1 teaspoon dried oregano, crushed 1/2 teaspoon dried basil, crushed 1/4 teaspoon dried thyme, crushed 1/4 teaspoon fennel seeds 1 bay leaf  1/2 cup uncooked orzo pasta

Directions: In a 4-quart Dutch oven, cook the sausage, onion, carrots, and celery over medium heat until the sausage is no longer pink; drain well. Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds, and bay leaf. Bring to boiling. Reduce heat, cover, and simmer 1 hour. Add pasta and return to boiling. Reduce heat and cook, uncovered, for 30 minutes. Remove and discard bay leaf. Makes 8 servings. (Third-place Winner, from Marcia Groenenboom of Des Moines) *See more recipes in our soups & stews collection *See more recipes in our meat collection