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Cabbage Orzo & Sausage Soup

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Submitted by bgray

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

½ 226.8
POUND G TURKEY SAUSAGE
1 15
TABLESPOON ML OLIVE OIL
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
LARGE LARGE CARROTS
1/4 inch thick slices
1 1
EACH EACH GARLIC CLOVES
finely chopped
2 473
CUPS ML WATER
14 ¾ 426.3
15 433.5
OUNCES ML/G TOMATOES, CANNED WITH JUICE
plum
2 473
CUPS ML CABBAGE
shredded
2 1E+1
TEASPOONS ML BASIL
dried, crumbled *
1 5
TEASPOON ML THYME
dried, crumbled *
½ 118
CUP ML ORZO PASTA *
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *

Directions

  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.

  1. Reduce heat to medium.

Add onion, carrot and garlic to saucepan; sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 484g (17.1 oz)
Amount per Serving
Calories 182 44% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 746mg 31%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 14%
Sugars g
Protein 25g
Vitamin A 65% Vitamin C 74%
Calcium 9% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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