Cabbage Orzo and Sausage Soup
- 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.
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.
