Ingredients:
1/2 lb Turkey sausage
1 tbsp Olive oil
1 Onion,medium-size,chopped
1 Carrot,lg,1/4" thick slices
1 Garlic clove,finely chopped
2 cup Water
14 3/4 oz Chicken broth,reduced-sodium
15 oz Plum tomatoes,in juice
2 cup Shredded cabbage
2 tsp Dried leaf basil,crumbled
1 tsp Dried leaf thyme,crumbled
1/2 cup Orzo
Salt to taste
Pepper to taste
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.
Servings: 4
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