Cabbage Sausage Orzo Soup

Fun fact — there’s an entire bag of coleslaw hiding in this cozy sausage orzo soup. And it’s SO GOOD. 

I’ve been using bagged coleslaw as a time-saving hack for years whenever I need shredded cabbage fast. But it only recently dawned on me to try the same shortcut with cabbage soup. Now, I’m hooked! The thin shreds of cabbage and carrots melt right into the broth, adding natural sweetness and heartiness with zero chopping. And when paired with savory Italian sausage, a rich scoop of tomato paste, tender orzo pasta, a handful of kale for extra greens, and a sprinkle of Parmesan and lemon to finish, you end up with a bowl that’s satisfying and hearty, yet still tastes refreshingly light and fresh.

It’s a 30-minute, one-pot, nourishing meal that has become a favorite in our house for busy weeknights. Let’s make some!

• 1 tablespoon olive oil
• 1 pound ground Italian sausage, mild or spicy
• 1 yellow onion, finely chopped
• fine sea salt and freshly-ground black pepper
• 6 garlic cloves, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup (6 tablespoons) tomato paste
• 1 (14-ounce) bag classic coleslaw mix (shredded cabbage and carrots)
• 6 cups chicken stock
• 1 cup uncooked orzo pasta
• 3 cups (2 ounces) finely-chopped kale, ribs removed
• zest and juice (~2 tablespoons) of 1 small lemon
• ½ cup freshly grated Parmesan cheese (plus extra for serving)