| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups, Side dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Turkey sausage |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion,medium-size,chopped |
| 1 |
|
Carrot,lg,1/4" 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 |
ts |
Dried leaf basil,crumbled |
| 1 |
ts |
Dried leaf thyme,crumbled |
| 1/2 |
c |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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