Cabbage Orzo And Sausage Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Turkey sausage
1 tablespoon	15ml	Olive oil
1		Onion - medium-size, chopped
1		Carrot - cut 1/4" thick (large) slices
1		Garlic clove - finely chopped
2 cups	474ml	Water
14 3/4 oz	419g	Chicken broth - reduced-sodium
15 oz	426g	Plum tomatoes - in juice
2 cups	474ml	Shredded cabbage
2 teaspoons	10ml	Dried leaf basil - crumbled
1 teaspoon	5ml	Dried leaf thyme - crumbled
1/2 cup	118ml	Orzo
		Salt to taste
		Pepper to taste

Recipe Instructions

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.

Source:
Monica Pefley - Fidonet National Cooking Echo

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.