| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Side dish, Soups | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Turkey sausage |
| 1 | T | Olive oil |
| 1 | Onion, medium-sizechopped | |
| 1 | Carrot, lg1/4" thick slices | |
| 1 | Garlic clove, finely chopped | |
| 2 | c | Water |
| 14 3/4 | oz | Chicken broth, reduced-sodium |
| 15 | oz | Plum tomatoes, in juice |
| 2 | c | Shredded cabbage |
| 2 | t | Dried leaf basil, crumbled |
| 1 | t | Dried leaf thyme, crumbled |
| 1/2 | c | Orzo |
| Salt to taste | ||
| Pepper to taste |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 264
Calories From Fat: 132
Total Fat: 14.8g
Cholesterol: 45.3mg
Sodium: 710mg
Potassium: 205.4mg
Carbohydrates: 20g
Fiber: 1.7g
Sugar: 1.7g
Protein: 13.3g