This rich and spicy main-dish soup is loaded with vegetables and ricelike orzo pasta, plus browned Italian sausage that punches up the flavor.
In a 4-quart Dutch oven, cook the sausage, onion, carrot, and celery over medium heat until the sausage is no longer pink. Drain well.
Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 hour.
Add pasta and return to boiling. Reduce heat and cook, uncovered, for 30 minutes more. Remove and discard bay leaf. Serve with parmesan cheese, if you like.