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Cabbage, Sausage, and Orzo Soup

A comforting, creamy soup made with smoked sausage, tender cabbage, and chewy orzo, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp olive oil Adds richness and depth to the soup.
  • 1 medium onion, diced Provides a sweet, savory base flavor.
  • 3 cloves garlic, minced Gives the soup a fragrant aroma.
  • 4 cups chopped cabbage Offers crunch and nutrition; a great way to use up leftover cabbage.
  • 1 lb smoked sausage, sliced Adds a robust, smoky flavor that makes the soup satisfying.
  • 6 cups chicken broth Forms the flavorful liquid foundation of the soup.
  • 1 cup orzo pasta This tiny pasta brings a delightful chewiness to each bite.
  • to taste salt and pepper Enhance all the flavors in the soup.
  • optional chopped herbs for garnish A fresh touch to brighten the dish.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Dice the onion and mince the garlic.
  3. Chop the cabbage into bite-size pieces.
Cooking
  1. Add the diced onion and minced garlic to the pot; sauté until soft (about 3-4 minutes).
  2. Stir in the sliced sausage; cook for another 5 minutes until heated through.
  3. Add in the chopped cabbage, chicken broth, and orzo; bring to a boil.
  4. Reduce heat and simmer for about 10-12 minutes until the orzo is al dente.
Serving
  1. Season with salt and pepper to taste.
  2. Ladle the soup into bowls.
  3. Add a sprinkle of chopped herbs if desired, and enjoy!

Notes

This soup is perfect for meal prep. Store leftovers in the fridge for up to 4-5 days or freeze for up to 3 months.