Cabbage Orzo & Sausage Soup
Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
turkey sausage
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | large |
carrots
1/4 inch thick slices |
|
| 1 | each |
garlic cloves
finely chopped |
|
| 2 | cups |
water
|
|
| 14 ¾ | ounces |
chicken broth, low salt
|
|
| 15 | ounces |
tomatoes, canned with juice
plum |
|
| 2 | cups |
cabbage
shredded |
|
| 2 | teaspoons |
basil
dried, crumbled |
*
|
| 1 | teaspoon |
thyme
dried, crumbled |
*
|
| ½ | cup |
orzo pasta
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
turkey sausage
|
|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | large |
carrots
1/4 inch thick slices |
|
| 1 | each |
garlic cloves
finely chopped |
|
| 473 | ml |
water
|
|
| 426.3 | ml/g |
chicken broth, low salt
|
|
| 433.5 | ml/g |
tomatoes, canned with juice
plum |
|
| 473 | ml |
cabbage
shredded |
|
| 1E+1 | ml |
basil
dried, crumbled |
*
|
| 5 | ml |
thyme
dried, crumbled |
*
|
| 118 | ml |
orzo pasta
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
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.
