Description

A rustic and flavorful Italian sausage and cabbage soup made with hearty vegetables, savory sausage, and herbs simmered in a rich broth for a warming, low-carb meal.

Ingredients

1 tbsp olive oil
1 lb Italian sausage (mild or spicy), casings removed
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1/2 head green cabbage, chopped
1 can (14.5 oz) diced tomatoes
6 cups chicken broth
1 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste
Fresh parsley, for garnish (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up as it cooks.
Add onion and garlic and sauté for 2-3 minutes until fragrant.
Stir in carrots and celery and cook for another 5 minutes until slightly softened.
Add cabbage, diced tomatoes, chicken broth, oregano, and basil. Stir well and bring to a boil.
Reduce heat and simmer uncovered for 25-30 minutes, or until vegetables are tender.
Season with salt and pepper to taste. Garnish with fresh parsley if desired.
Serve hot with crusty bread if preferred.

Notes

For a lower-fat option, use turkey or chicken sausage.
This soup freezes well and is great for meal prep.
Add beans or pasta for a heartier version.