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Cabbage Orzo and Sausage Soup
1/2 lb Turkey sausage
1 tb Olive oil
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
Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through. Remove sausage; cut into 16 pieces.
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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