Hearty Cabbage and Sausage Soup

Directions

1. Prepare the Sausage and Vegetables: Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Vegetables: Stir in the chopped cabbage, sliced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Combine Ingredients: Return the browned sausage to the pot. Pour in the chicken broth, water, and diced tomatoes. Stir in the dried thyme, basil, and bay leaf. Season with salt and pepper to taste.
5. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender and the flavors have melded together.
6. Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy!

Kitchen Equipment Needed

• Large pot
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons

Tips and Shortcuts

• Pre-Chopped Vegetables: Save time by using pre-chopped vegetables available at most grocery stores.
• Slow Cooker Method: For an even easier version, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Bulk Cooking: This recipe is perfect for meal prepping. Make a large batch and freeze individual portions for quick and easy meals throughout the week.

Recipe Swaps and Variations

• Different Sausages: Try using Italian sausage, chicken sausage, or even kielbasa for a different flavor profile.
• Vegetarian Option: Replace the sausage with a plant-based sausage and use vegetable broth instead of chicken broth.
• Extra Veggies: Add other vegetables like potatoes, zucchini, or bell peppers to boost the nutritional content.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop or in the microwave.