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.