Cabbage Orzo & Sausage Soup
Submitted by bgray
Low-fat cabbage soup with browned turkey sausage, orzo pasta, plum tomatoes, and Italian herbs. A filling one-pot meal in just 35 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThis soup has everything going for it: browned turkey sausage for smoky, meaty flavor without the fat, tender orzo that turns the broth silky, and plenty of shredded cabbage that softens into every spoonful.
Plum tomatoes, basil, and thyme give it an Italian soul. The whole thing simmers in a mix of chicken broth and water, which keeps it light enough that you can go back for seconds without guilt.
Ready in 35 minutes from cutting board to table, this is the kind of weeknight soup that earns a permanent spot in your rotation.
Chef Tips
- Brown the sausage first, then cut it into pieces; this gives you a better sear than cutting it raw
- Add the orzo in the last 10 minutes so it stays al dente and doesn’t turn mushy
- Break up the canned plum tomatoes with your hands or a spoon as they go in for rustic, chunky texture
Ingredients
Directions
- 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; 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.
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