Title: Cabbage Orzo and Sausage Soup
Categories: Soup Side dish
Yield: 4 Servings
| 1/2 | lb | Turkey sausage |
| 1 | tb | Olive oil |
| 1 | | Onion,medium-size,chopped |
| 1 | | Carrot,lg,1/4" thick slices |
| 1 | | Garlic clove,finely chopped |
| 2 | c | Water |
| 14 3/4 | oz | Chicken broth,reduced-sodium |
| 15 | oz | Plum tomatoes,in juice |
| 2 | c | Shredded cabbage |
| 2 | ts | Dried leaf basil,crumbled |
| 1 | ts | Dried leaf thyme,crumbled |
| 1/2 | c | Orzo |
| | | Salt to taste |
| | | 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.