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

1. Cook sausage in a large saucepan, breaking up meat with wooden spoon until all pink color has disappeared. (If using Italian sausage, remove casing before cooking.) Saute onions in pan until soft.

2. Add tomatoes (if whole, I crush them before adding), broth and basil, bring to boiling; stir in orzo, salt and pepper. Lower heat; simmer 20 minutes until orzo is tender. Taste and add additional salt and pepper, if you wish.