Italian sausage soup

125 grams Red Potato (chopped into small squares, skin on)
.17 tbsp Extra Virgin Olive Oil
85 grams Carrots, raw (3 oz chopped)
.5 cup, chopped Onions, raw
85 grams Cabbage, fresh (3 oz shredded)
2 serving Al Fresco Sweet Italian Chicken Sausage 90g- 1 link (by WOMACKFAM5)
4 serving Broth, Chicken, fat free 33% less sodium, Fit & Active Aldi (1 box)
3.5 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano (1 can)
1 tsp Garlic (I used jarred)
0.25 cup kernels Yellow Sweet Corn, Frozen
2 oz Orzo, Barilla, uncooked (I used 1/4 cup)
.25 tsp Pepper, white

Good with leftover better-for-you sausage. Turkey would work as well. Should freeze well. Could also add white beans (not a fan in my household).

Chop carrots and onions (I used mini food processor). Saute in olive oil with cut up pieces of cooked sausage. Stir regularly. Add diced tomatoes, broth, and chopped potato. Heat to just at boiling on medium high heat. Add orzo and corn and white pepper. Reduce heat to keep at light boil/simmer until orzo and potato are cooked. (About 15 minutes).

Serving Size: 6 one cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user KIMERI.