1/2 lb. pork sausage or sweet Italian sausage
1 lg. onion (chopped - 1 c.)
1 can (2 lb. 3 oz.) Italian style tomatoes
2 cans (13 3/4 oz. each) chicken broth
1 tsp. leaf basil (crumbled)
1/2 c. Orzo (rice shaped macaroni)
1/4 tsp. salt
1/8 tsp. pepper

Cook sausage in a large saucepan, breaking up meat with wooden spoon until meat loses its pink color. (If using Italian sausage, remove casings before cooking.) Add onion and saute until tender, about 3 minutes.

Add tomatoes, broth and basil. Bring to boiling. Stir in Orzo, salt and pepper. Lower heat and cover. Simmer until Orzo is tender, about 10 minutes. Taste and add additional salt and pepper, if needed.