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1/2 lb. Italian sausage
1 large onion, chopped
1 large can tomatoes (puree)
3 1/2 c. chicken stock
1 tsp. basil
1/2 c. orzo
1/4 tsp. salt
1/8 tsp. pepper

Remove casing from sausage. Cook in frying pan as you
would chop meat, breaking up meat with spatula until all pink
color has disappeared. Remove meat from pan into large soft;
add to sausage. Add tomatoes, broth and basil. Bring to
boiling. Stir in orzo, salt and pepper. Lower heat; simmer 20
minutes or until orzo is tender.

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