Brown turkey sausage in olive oil in a large nonstick saucepan over medium-high heat until browned but not cooked through.

Remove sausage from the pan and cut into 16 pieces.

Reduce heat to medium.

Add minced onion, sliced carrot, and finely minced garlic to the saucepan; sauté for 3 minutes to soften.

Gradually add water, reduced-sodium chicken broth, and plum tomatoes (breaking them up) to the saucepan.

Stir in shredded cabbage, crumbled dry leaf basil, and crumbled dry leaf thyme.

Simmer, covered, for 15 minutes.

Add orzo and the cut sausage pieces to the saucepan.

Simmer, covered, for 10 minutes, or until the sausage is cooked through and the orzo is tender.

Season the soup with salt and pepper to taste.

Serve hot.