1. Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through.
2. Remove sausage; cut into 16 pieces.
3. Reduce heat to medium. Add onion, carrot and garlic to saucepan; saute 3 minutes to soften.
4. Gradually add water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes. Simmer, covered, 15 minutes.
5. Add orzo and sausage; simmer, covered 10 minutes until sausage is cooked and orzo is tender.
6. Season with salt and pepper.