any kind of cooking oil (for example, olive oil, canola oil, vegetable oil)
salt and pepper
Heat a splash of oil (a spoonful or two) in a pot over medium heat. Remove the thin casing around the Italian sausages and add the sausage meat to the pot. Cook for about 5-6 minutes, stirring and breaking up the meat as it cooks, until it browns lightly and the meat looks similar to cooked ground beef.
Add the diced onion, carrots, & celery and a pinch of salt and pepper to the sausage. Cook for another 3-4 minutes, stirring frequently, until the onion is clear and fragrant.
Add the herbs & spices, the canned corn (including the liquid), the chicken broth, and one cup of water to the sausage and vegetables. Stir to combine, cover the pot, and bring the soup to a boil. Once the soup is boiling, turn the heat down to medium-low, add the spinach and orzo and simmer for another 10-11 minutes, stirring occasionally.
Add the shredded cabbage to the soup, squeeze the juice of the lemon into the pot, turn off the heat, and stir to combine. Portion into bowls, serve with dinner rolls and enjoy!
Tips & Tricks
Cut the dinner rolls in half and place a pat of butter with a pinch of garlic powder (or minced fresh garlic) in between the halves. Then microwave them on high for about 15 seconds, and you’ve got a warm, buttery garlic roll to eat with your soup!