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

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.