1/2 lb. Italian sausage
1 lg. onion, chopped
1 can (2 lb. 3 oz.) Italian tomatoes
2 cans chicken broth
1 tsp. basil
1/2 c. Orzo
1/4 tsp. salt
1/8 tsp. pepper

Cook sausage in a large saucepan breaking up meat with a wooden spoon, until all pink color has disappeared. (If using link sausage remove from casing before cooking). Saute onion in pan until soft. Add tomatoes, broth, basil. Bring to a boil; stir in Orzo, salt and pepper lower heat; simmer 20 minutes or until Orzo is tender. Taste and add additional salt and pepper if you wish. Makes 8 servings.

Orzo is an Italian pasta found in most markets. I omit the salt.