CABBAGE, ORZO, & SAUSAGE SOUP

~ Just Pasta Recipes

1/2 lb. turkey sausage
1 T. olive oil
1 medium onion, chopped
1 carrot, sliced
1 garlic clove, finely chopped
2 c. water
14 3/4 oz. can chicken broth
15 oz. can plum tomatoes, in juice
2 c. shredded cabbage
2 t. basil
1 t. thyme
1/2 c. orzo
salt & pepper to taste

In large nonstick saucepan, cook sausage in oil 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 three minutes to soften. Gradually add water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes. Simmer, covered, for 15 minutes. Add orzo and sausage; simmer, covered, for 10 minutes or until sausage is cooked and orzo is tender. Season with salt and pepper before serving.

Makes about 7 cups.

Notes: I prefer to use ground pork sausage and prefer a can of diced tomatoes instead of breaking up plum tomatoes. Leftovers are less like soup and more like a pasta dish with giant orzo, as the noodles soak up the broth overnight.