Cabbage Orzo and Sausage Soup
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Yield: 4 Servings Ready in 1 hours
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|1 tbolive oil|
|1 tsDried leaf thyme,crumbled|
|1 Garlic clove,finely chopped|
|14 3/4 ozChicken broth,reduced-sodium|
|1/2 lbTurkey sausage|
|1 Carrot,lg,1/4" thick slices|
|Black Pepper; to taste|
|Salt to taste|
|15 ozPlum tomatoes,in juice|
|2 tsDried leaf basil,crumbled|
|2 cShredded cabbage|
Cabbage Orzo and Sausage Soup Preparation
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.
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