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 t Dried leaf thyme,crumbled

1/2 c Orzo

Salt to taste Pepper to taste

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.