Description
This Italian Sausage and Cabbage Soup is warm, comforting, and full of savory goodness. It combines browned sausage, tender cabbage, and vegetables in a flavorful broth. It’s easy to make in one pot and gets even better the next day. A cozy, wholesome meal that’s naturally low in carbs and full of flavor!
Ingredients
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1 tablespoon olive oil
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1 pound Italian sausage (mild or spicy), casings removed
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1 medium onion, diced
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2 cloves garlic, minced
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3 carrots, peeled and sliced
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3 celery stalks, sliced
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4 cups chopped green cabbage
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1 can (15 oz) diced tomatoes
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6 cups chicken broth
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1 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/2 teaspoon crushed red pepper flakes (optional)
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Salt and black pepper to taste
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Fresh parsley, for garnish (optional)
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Grated Parmesan cheese, for serving (optional)
Instructions
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Heat olive oil in a large soup pot over medium heat.
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Add sausage and cook, breaking it up with a spoon, until browned and cooked through.
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Add onion and garlic. Cook for 2-3 minutes, until fragrant and softened.
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Stir in carrots and celery, and cook for another 5 minutes.
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Add chopped cabbage and sauté for 3-4 minutes until it starts to wilt.
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Pour in diced tomatoes (with juice) and chicken broth. Stir in oregano, basil, and red pepper flakes if using.
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Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until vegetables are tender.
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Season with salt and pepper to taste.
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Serve hot, garnished with fresh parsley and grated Parmesan if desired.
Notes
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For a lighter version, use turkey or chicken sausage.
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This soup stores well and tastes even better the next day.
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To make it low-sodium, use reduced-sodium broth and adjust seasonings.