Description
Warm up with a hearty bowl of Italian sausage and cabbage soup, a comforting one-pot dish packed with savory sausage, tender cabbage, and a flavorful tomato-based broth. Perfect for busy weeknights or cozy weekends, this soup is wholesome, delicious, and incredibly easy to make.
Ingredients
- 1.5 pounds bulk mild Italian sausage, crumbled
- 1.5 tablespoons olive oil
- 1 large yellow onion, halved and thinly sliced
- 6 medium garlic cloves, finely chopped
- 4 medium carrots, peeled and cut into ¼-inch rounds
- 2 pounds green cabbage, core removed and shredded
- 2 teaspoons kosher salt, plus a few pinches for cooking
- ½ teaspoon freshly ground black pepper
- 1 (28-ounce) can of diced tomatoes, unsalted
- 6 cups chicken stock or broth
- Crushed red pepper flakes, for serving (optional)
Instructions
- Prepare the Ingredients:
- Crumble the Italian sausage into bite-sized pieces.
- Slice the onion, chop the garlic, peel and slice the carrots, and shred the cabbage.
- Brown the Sausage:
- Heat 1.5 tablespoons of olive oil in a large pot over medium heat.
- Add the crumbled sausage and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove the sausage from the pot and set it aside.
- Sauté the Vegetables:
- In the same pot, add the sliced onion and cook for 3–4 minutes until softened.
- Add the garlic and carrots, and sauté for another 2–3 minutes, stirring frequently.
- Add the Cabbage:
- Stir in the shredded cabbage and season with 2 teaspoons of kosher salt and ½ teaspoon of black pepper. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften.
- Build the Broth:
- Return the browned sausage to the pot. Add the diced tomatoes (with their juices) and chicken stock. Stir well to combine all the ingredients.
- Simmer the Soup:
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20–25 minutes, allowing the flavors to meld together and the vegetables to become tender.
- Adjust Seasoning:
- Taste the soup and adjust the salt and pepper as needed. If you enjoy a spicy kick, sprinkle in some crushed red pepper flakes.
- Serve and Enjoy:
- Ladle the soup into bowls and serve hot. Pair it with crusty bread, a side salad, or simply enjoy it on its own!
Notes
- Substitutions: For a lighter version, you can use ground turkey or chicken instead of Italian sausage.
- Vegetarian Option: Swap the sausage for plant-based sausage and use vegetable broth instead of chicken stock.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Freezing: Freeze cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat before serving.
- Additional Veggies: Feel free to add potatoes, celery, or zucchini for extra variety and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove-Top
- Cuisine: Italian