1 lb. bulk sweet Italian sausage
1 lg. onion, chopped (1 c.)
2 (35 oz.) cans chopped Italian tomatoes
4 cans chicken broth (13 3/4 oz. each)
2 tsp. leaf basil, crumbled
1 c. Orzo (rice shaped macaroni)
1/2 tsp. salt
1/4 tsp. pepper

Cook the sausage in a large saucepan, breaking up sausage meat with spoon until pink color disappears. Saute onions in the pan until soft. Add tomatoes, broth, and basil; bring to boiling. Stir in Orzo, salt, and pepper.

Lower the heat and simmer for 20 minutes or until Orzo is tender. Taste and add more salt and pepper if you wish. Serve with garlic bread and top soup with grated Parmesan. Serves 8.