Cabbage orzo & sausage soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Turkey sausage |
| 1 | tablespoon | Olive oil |
| 1 | Onion,medium-size,chopped | |
| 1 | Carrot,lg,1/4\" thick slices | |
| 1 | Garlic clove,finely chopped | |
| 2 | cups | Water |
| 14¾ | ounce | Chicken broth,reduced-sodium |
| 15 | ounces | Plum tomatoes,in juice |
| 2 | cups | Shredded cabbage |
| 2 | teaspoons | Dried leaf basil,crumbled |
| 1 | teaspoon | Dried leaf thyme,crumbled |
| ½ | cup | Orzo |
| Salt to taste | ||
| Pepper to taste | ||
Directions
1. Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through. Remove sausage; cut into 16 pieces.
2. Reduce heat to medium. Add onion, carrot and garlic to saucepan; saute 3 minutes to soften. Gradually add water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes. Simmer, covered, 15 minutes. Add orzo and sausage; simmer, covered, 10 minutes until sausage is cooked and orzo is tender. Season with salt and pepper.