Adapted from Taste of Home A+ Recipes from Schools Acrossed America.
1 pound Italian Turkey Sausage
1 large onion, chopped
1 cup shredded carrot, (or 1 medium carrot-chopped)
1 celery rib, chopped
8 cubes, chicken bouillon
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
2 1/4 teaspoons Italian Seasoning Mix
3/4 cup uncooked orzo pasta
Cook sausage, onion, carrot and celery over medium heat, until sausage is no longer pink. Drain off fat. In gallon size Ziploc bag: Add Meat Mixture, bouillon, tomatoes, tomato sauce, garlic and Italian Seasoning to bag. Close bag and let out all of the air. In sandwich size bag, measure out pasta. Put gallon bag and sandwich bag into another gallon bag to freeze.
Remove soup from plastic storage bags. I cut them open with scissors. Place frozen soup in pan with 8 cups water on Medium High. Cook until thawed and bring to a boil. Add the Orzo pasta and cook until pasta is tender. Serve. This is great served with a salad and bread sticks.
Makes: 10 servings, I do not half. I freeze 1 meal per family.