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Ingredients
- 1/2 lb Turkey sausage
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion,medium-size,minced
- 1 x Carrot,lg,1/4" thick slices
- 1 x Garlic clove,finely minced
- 2 c. Water
- 14Â 3/4 ounce Chicken broth,reduced-sodium
- 15 ounce Plum tomatoes,in juice
- 2 c. Shredded cabbage
- 2 tsp Dry leaf basil,crumbled
- 1 tsp Dry leaf thyme,crumbled
- 1/2 c. Orzo
- Â Â Salt to taste
- Â Â Pepper to taste
Directions
- 1. Brown sausage in oil in large nonstick saucepan over medium-high heat till browned but not cooked through. Remove sausage; cut into 16 pcs.
- 2. Reduce heat to medium. Add in onion, carrot and garlic to saucepan; saute/fry 3 min to soften. Gradually add in water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes. Simmer, covered, 15 min. Add in orzo and sausage; simmer, covered, 10 min till sausage is cooked and orzo is tender. Season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 476g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 130 | 41% |
| Total Fat 14.49g | 18% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 524mg | 22% |
| Potassium 641mg | 18% |
| Total Carbs 32.8g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.93g | 4% |
| Protein 15.33g | 25% |
