Cabbage orzo and sausage soup

Yield: 4 servings

Measure Ingredient
½ pounds Turkey sausage
1 tablespoon Olive oil
1 \N Onion,medium-size,chopped
1 \N Carrot,lg,1/4\" thick slices
1 \N 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
\N \N Salt to taste
\N \N Pepper to taste

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.

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