1 cup San Giorgio® Orzo
1 cup grated Parmesan cheese
1 lb bulk Italian sausage
1 Tbsp extra virgin olive oil
1 each onion, finely chopped
1 cup green bell pepper, diced
1/2 cup banana pepper, finely chopped
6 cups chicken stock
3 each garlic cloves, minced
1/2 tsp salt
1/4 tsp ground black pepper
2 cups (14 1/2 oz.) fire roasted diced tomatoes
2 cups fresh baby spinach leaves, chopped
3 Tbsps fresh oregano, chopped

Cooking Directions:

San Giorgio 100th Anniversary Winning Recipe
Our thanks to Grand Prize Winner Dawn from Pittsburgh, PA

1.  Preheat oven to 350° F.

2.  Divide the Parmesan cheese into small mounds on a parchment-lined baking sheet.  You can make the mounds any size, based on your preference.

3.  Bake for 3-5 minutes, just until the cheese starts to brown.  Remove from
oven and place pan on a cooling rack to cool completely.

4.  Meanwhile:  in a large pot, cook the Italian sausage over medium-high heat until crumbly and browned, about 10-12 minutes.

5.  Transfer sausage to a dish and drain any grease from the pot.  In the same pot, add the olive oil, onion, green pepper and banana pepper.

6.  Sauté, stirring occasionally until the vegetable begins to soften, about 6-8 minutes.

7.  To the pot, add the chicken stock, garlic, salt, pepper and one can of fire-roasted tomatoes.  Cover, increase heat to medium-high and bring to a boil.

8.  Let simmer for 15 minutes.  Empty the other can of tomatoes into a food processor or blender and puree until smooth.

9.  Add the pureed tomatoes and cooked sausage to the pot.  Add the pasta and cook uncovered, 8-10 minutes until the pasta is tender.

10.  Add the spinach and oregano just before serving.  Stir just until they begin to wilt about 30-45 seconds.

11.  To serve, place one cheese crisp in the bottom of each individual soup bowl.  Ladle the soup into the bowls and top each with another cheese crisp.

12.  Serve with crusty rolls or bread, if desired.