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Cabbage Sausage And Potato Soup

A hearty and comforting one-pot soup made with cabbage, sausage, and potatoes, perfect for cold nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For cooking the sausage and vegetables
  • 1 pound Italian sausage Can substitute with other types of sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced Add carefully to avoid burning
  • 3 medium carrots, sliced
  • 3 stalks celery, sliced
  • 1 medium head green cabbage, chopped Cabbage shrinks during cooking
  • 2 pounds Yukon Gold potatoes, diced These hold their shape well when cooked
  • 6 cups chicken broth Make sure it's gluten-free if needed
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped Adds brightness at the end
  • Salt and black pepper to taste

Method
 

Preparation
  1. Heat olive oil in a large soup pot over medium heat.
  2. Add Italian sausage and break it apart with a wooden spoon, cooking until browned, about 6-8 minutes.
  3. Stir in diced onion, sliced carrots, and sliced celery, cooking for 5-7 minutes until the onion is translucent.
  4. Add minced garlic and cook for 30-45 seconds, stirring constantly to prevent burning.
  5. Add chopped cabbage, diced potatoes, chicken broth, dried thyme, salt, and black pepper. Stir thoroughly.
  6. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes until vegetables are tender.
  7. Taste and adjust seasonings before adding in fresh parsley just before serving.

Notes

This soup improves in flavor overnight and can be frozen for up to three months. For variations, consider using different types of sausage or adding kale/spinach.