Looking for an easy-to-make, rib-sticking soup to warm you from the inside-out? This super cozy rendition brimming with cabbage, Italian sausage, and orzo is just the ticket. It’s layered with umami from the bottom-up—from aromatics sautéed in rendered sausage fat, to a rich, savory broth made from caramelized tomato paste, parmesan rinds, and chicken stock, to even more parmesan that's grated over the soup before serving.
A few notes: I usually reach for tender, frilly-edged Napa or savoy cabbage when making this soup. If using regular green cabbage, simmer it for about 10 minutes before adding the orzo in Step 3 since it’ll take a little longer to soften. Change up the types of sausage, too—virtually any type of uncooked pork, chicken, or turkey sausage will work nicely.
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