Cabbage Italian Sausage Orzo Soup With Parmesan
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound Italian sausage (mild or spicy), bulk or with casings removed
- 1 yellow onion, finely chopped
- 1 teaspoon kosher salt, plus more to taste
- 1 pinch freshly ground black pepper, plus more to taste
- 2 garlic cloves, finely chopped
- 1/4 cup tomato paste
- 1 large Napa or Savoy cabbage (about 2 pounds), trimmed, quartered, and thinly sliced
- 4 cups chicken stock, homemade or low-sodium store-bought
- 4 cups water
- 3/4 cup orzo
- 1 or 2 Parmesan rinds
- 1/3 cup chopped Italian parsley
- 1 teaspoon red wine vinegar, or to taste
- 1/2 cup grated Parmesan
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