Cabbage and Sausage Soup

A hearty and comforting soup, this Cabbage and Sausage Soup combines savory Italian sausage with tender cabbage, vegetables, and a rich tomato broth. Perfect for a cozy weeknight meal or meal prep that warms you from the inside out.

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Ingredients

• 1 tablespoon olive oil
• 1 pound bulk Italian sausage, crumbled
• ½ teaspoon Italian seasoning
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 1 small head green cabbage, core removed and diced (about 1.5–2 pounds)
• 3 cloves garlic, minced
• 6 cups low-sodium chicken stock or broth
• 1 28-ounce can diced tomatoes
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Optional garnish: chopped parsley

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Instructions

1. Brown the sausage:
   In a Dutch oven over medium-high heat, warm the olive oil. Add the crumbled sausage and cook until browned. Season with Italian seasoning while cooking.
2. Sauté the vegetables:
   Add the diced onion, carrots, and celery to the sausage. Cook for 2–3 minutes until the onion becomes tender.
3. Add cabbage and garlic:
   Stir in the diced cabbage and cook for an additional 3 minutes. Add the garlic and sauté for 30 seconds until fragrant.
4. Add liquids and simmer:
   Pour in the chicken stock and diced tomatoes, then add the bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes, or until the cabbage is tender.
5. Finish and serve:
   Remove the bay leaf and taste the soup, adjusting seasoning as needed. Garnish with chopped parsley for color and serve hot with crusty bread.

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Why You’ll Love This Recipe

• Hearty and satisfying: Full of sausage, vegetables, and cabbage for a filling meal.
• One-pot comfort: Minimal cleanup and easy to make.
• Flavorful and aromatic: Italian seasoning and garlic enhance the natural flavors.
• Healthy option: Loaded with vegetables and lean protein.
• Flexible for meal prep: Keeps well in the fridge and freezes beautifully.

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Tips

• Brown the sausage well for maximum flavor.
• Dice the vegetables evenly for uniform cooking.
• Don’t overcook the cabbage; it should be tender but not mushy.
• Use low-sodium broth so you can control the saltiness.
• Garnish with parsley or a sprinkle of Parmesan for extra color and taste.

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Variations and Substitutions

• Protein swap: Use ground turkey, chicken sausage, or kielbasa instead of Italian sausage.
• Vegetable additions: Add bell peppers, zucchini, or potatoes for extra heartiness.
• Spice it up: Add red pepper flakes or a dash of smoked paprika for heat.
• Tomato variation: Use crushed tomatoes instead of diced for a smoother broth.
• Herbs: Fresh thyme or rosemary can replace or complement the Italian seasoning.

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FAQs

Can I make this soup ahead of time?
Yes, the flavors actually improve when reheated. Store in the fridge for up to 4 days.

Can I freeze it?
Yes! Freeze in airtight containers for up to 3 months. Reheat gently on the stove.

Is this soup low-carb or keto-friendly?
Yes, it’s naturally low in carbs, especially if you avoid adding potatoes or pasta.

Can I make it vegetarian?
Yes, substitute sausage with plant-based sausage or chickpeas and use vegetable broth.

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Serving and Suggestions

• Serve with crusty bread or garlic bread to soak up the delicious broth.
• Pair with a side salad for a complete meal.
• Add a sprinkle of grated Parmesan or Pecorino for extra flavor.
• For a lighter version, skip the sausage or use turkey sausage.