Yield: 12 Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: Italian   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer, Saute   Product Type: Turkey Sausage - Italian

3 Tablespoons olive oil

3 Large white onions, peeled and cut into bite-size pieces

9 Cloves fresh garlic, minced

1 Tablespoon fennel seeds, crushed

1/3 Cup tomato paste

3 Quarts TURKEY BROTH or low-sodium chicken broth

1/2 (#10 Can) stewed tomatoes, undrained

3 Cups zucchini, thinly sliced

2 Pounds frozen chopped spinach, thawed

1 Tablespoon dried basil

1-1/2 Teaspoons coarse ground black pepper

2-1/4 Cups orzo pasta

3 Pounds HOT ITALIAN TURKEY SAUSAGE, sliced in 1/4-inch pieces

3/4 Cups Parmesan cheese, freshly grated

Over medium-high heat, in a stockpot, heat olive oil. Add onion, garlic and fennel seed. Cook until onions are soft. Stir in tomato paste, turkey or chicken broth, stewed tomatoes, zucchini, spinach, basil, pepper and orzo. Cover and gently simmer for 20 minutes, stirring occasionally. Meanwhile brown sausage slices and cook until all pink color disappears. Remove sausage slices and drain on paper towels. Blot dry and add to stockpot. Continue simmering for an additional 10 minutes. Portion into warm soup bowls and sprinkle each with 1-tablespoon Parmesan cheese.

Recipe Source: Recipe and photo provided by Honeysuckle White