Servings: 4 to 6 Servings
Cabbage and Sausage Soup
Hearty and filling Cabbage and Sausage Soup with bacon and vegetables. Slow cooked with aromatic spices, this hearty soup is delicious comfort food no matter the time of year. Serve it with a dollop of Greek yogurt or sour cream on top!
Equipment
Ingredients
- 1 Tbsp olive oil
- 1 large yellow onion chopped
- 5 strips thick cut bacon chopped
- 3 cloves garlic minced
- 1 1/2 pounds turkey Italian sausage either ground or cased works*
- 1 (28-ounce) can diced tomatoes drained
- 32 ounces low-sodium chicken broth
- 1 teaspoon paprika
- 1 small cinnamon stick
- 1 head green cabbage thinly sliced
- 1/2 teaspoon sea salt to taste
- Plain yogurt for serving optional
Instructions
- In a large pot or Dutch Oven, heat oil over medium heat. Sauté the chopped onion until very fragrant and nearly translucent.
- Add the chopped bacon and continue to cook until the bacon fat begins cooking out. Add the minced garlic and Italian sausage.
- Cook until the sausage is browned on one side then mix it in with the veggies. Add the paprika, diced tomatoes, chicken broth, the cinnamon stick and bring to a gently boil.
- Once soup hits a boiling point, add the chopped up cabbage. If you’re using a 6-quart Dutch oven, this will fill up the entire pot. Cabbage cooks down quite a bit and you can push the cabbage down into the soup as it begins to soften.
- Cover the pot, return it to a full boil, then reduce the heat to medium-low. Simmer for 45 to 60 minutes. The longer the soup cooks the more flavorful it will become!
- Remove the cinnamon stick, serve with plain yogurt or sour cream on top.
Notes
*Original recipe calls for 1 pound of Polish kielbasa, thinly sliced instead of turkey sausage. Original recipe also calls for 6 ounces of bacon, a couple of bay leaves, 1/3 cup golden raisins, and a cup less chicken stock than I used.
Nutrition
Serving: 1of 4, Calories: 447kcal, Carbohydrates: 24g, Protein: 31g, Fat: 19g, Fiber: 3g, Sugar: 6g