Cabbage and Sausage soup
a come together quick and very easy soup to warm your belly
Equipment
- 1 stock pot or Dutch oven
- 1 food processor optional
Ingredients
- olive oil
- 1 head cabbage sliced thin or through a food processor
- 3 links sweet Italian sausage casing removed
- 1 medium yellow onion diced
- 4-5 cloves garlic minced
- 4 large carrots peeled and sliced
- 2 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 28 ounce can diced tomato
- 6 cups chicken stock
- crushed red pepper
Instructions
- in a large Dutch oven or stock pot, swirl a little olive oil. Once the pot is heated up add the casing removed or bulk sausage, crumble and cook mostly through about 8-10 minutes. Add the diced onion and cook for 3-4 minutes. Add the minced garlic and cook for another minute.
- Raise heat to medium-high and add in cabbage along with 2 teaspoons of kosher salt and ½ teaspoon of freshly ground black pepper. Toss to combine and continue cooking for 5 minutes, stirring frequently, until cabbage begins to wilt and release some moisture.
- Add the diced tomatoes, carrots and chicken stock and bring to a boil. Once boiling, cover and reduce heat to a simmer. Simmer for 15 to 20 minutes, remove from heat and adjust seasonings if necessary. Serve with a sprinkle of crushed red pepper flakes to add a little bit of heat and Enjoy!