** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through.
2. Remove sausage; cut into 16 pieces. Reduce heat to medium.
3. Add onion, carrot and garlic to saucepan; saute 3 minutes to soften.
4. Gradually add water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes.
5. Simmer, covered, 15 minutes. Add orzo and sausage; simmer, covered, 10 minutes until sausage is cooked and orzo is tender.
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Dietary Notes:
This recipe is high in Vitamin A with 47% of your daily recommended intake per serving. This recipe is high in Vitamin C with 45% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Tomato, MSG, Poultry, Turkey, Cabbage, Garlic, Beef, Onion, Olive Oil allergies.