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You are here: Home / Course / Soups, Stews, + Chili / Italian Sausage and Cabbage Soup

Published October 21, 2020. By Alyssa Brantley 78 Comments

Italian Sausage and Cabbage Soup

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collage of images to make cabbage sausage soup with text for pinterest
pot of cabbage and sausage soup with text for pinterest

This popular and easy Italian Sausage and Cabbage soup recipe is a delicious meal-in-a-bowl that is gluten-free, keto, and Whole30 compatible!

large round green pot with soup and a green kitchen towel

This sausage and cabbage soup was born out of convenience and the onset of chilly weather!

This past weekend, we had pretty much no groceries left in the house except for a head of cabbage, some carrots, and a couple of packages of Italian Sausage in the freezer. Since I always have garlic, onions, and canned tomatoes of some sort in my pantry, I am not counting those.

I had the idea to make this soup a while ago but I always imagined fresh parsley as part of the equation. When I realized that all I had left in my house were these ingredients (except for the parsley!), I decided to go for it anyway.

This is a hearty winter soup, loaded with vegetables and sausage in every bite. Mild in flavor but with a nice balance from the tomatoes, this will please everyone in the family and is kid-approved!

Since I prefer a bit of heat, I like to sprinkle some crushed red pepper flakes on mine but that is totally optional. If everyone you are serving likes a bit of heat, I highly recommend using spicy Italian sausage in place of the mild sausage!

baking sheet with ingredients on it to make sausage and cabbage soup

Sausage and Cabbage Soup Ingredients:

  • Mild Italian Sausage
  • Olive Oil
  • Yellow Onion
  • Garlic
  • Carrots
  • Green Cabbage
  • Spices (Salt, Pepper, Crushed Red Pepper Flakes)
  • Canned Unsalted Diced Tomatoes
  • Chicken Stock

baking sheet with shredded cabbage, diced carrots, cut onion and garlic

Recipe Tips:

  • What is Bulk Sausage? Bulk sausage is another way of saying “loose sausage” or sausage outside of casings. If you can only find Italian sausage in casings, make sure that it is uncooked. Use a paring knife to slice a slit down the length of the uncooked sausage, remove the casings and crumble into a bowl. On that note, whatever type of sausage you buy, make sure it is gluten-free, MSG-free, and free of anything artificial.
  • To save time, buy already shredded green cabbage!
  • You can substitute red cabbage but just know that the color of the soup will be purple.
  • Substitute Spicy or Hot Italian Sausage for a kick and omit the optional crushed red pepper flakes.
  • If you want to use Italian seasoned Chicken or Turkey Sausage, I suggest adding an additional Tablespoon of olive oil and using it for sauteeing the Chicken Sausage.
  • This sausage and cabbage soup freezes and reheats GREAT.
  • To reheat: place defrosted OR frozen soup in a pot, cover, and cook over medium-low heat until warmed through.

white bowl of sausage and cabbage soup next to a large pot of the same soup

More Gluten-Free Cabbage Recipes:

Roasted Cabbage Steaks

Jewish Stuffed Cabbage

Asian Cabbage Slaw

Easy Turkey Soup with Cabbage

Roasted Vegetable Soup with Cabbage

large pot filled with soup next to a green kitchen towel

Did you make this recipe? Please give it a star rating below!

Italian Sausage and Cabbage Soup
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
 

This popular and easy Italian Sausage and Cabbage soup recipe is a delicious meal-in-a-bowl that is gluten-free, keto, and Whole30 compatible!

Course: Soups
Cuisine: American, Italian
Keyword: easy cabbage soup recipe, Italian sausage And Cabbage Soup, keto cabbage soup, sausage and cabbage recipe, whole30 cabbage soup
Servings: 8 servings
Calories: 451 kcal
Author: Alyssa Brantley
4.96 from 41 votes
large enameled cast iron pot of sausage and cabbage soup
Print
Ingredients
  • 1.5 pounds bulk mild Italian sausage crumbled
  • 1.5 Tablespoons olive oil
  • 1 large yellow onion halved and thinly sliced
  • 6 medium cloves garlic finely chopped
  • 4 medium carrots peeled and cut into 1/4" rounds
  • 2 pounds green cabbage core removed and shredded
  • 2 teaspoons kosher salt plus a few pinches for cooking
  • 1/2 teaspoon freshly ground black pepper
  • 28 ounce can of diced tomatoes unsalted
  • 6 cups chicken stock or broth
  • crushed red pepper flakes for serving optional
Instructions
PREP:
  1. Crumble sausage into a bowl and set aside.

  2. Peel, halve, and thinly slice onion. Finely chop garlic. Peel carrots and cut into 1/4" rounds.

  3. Remove core from cabbage and shred. I used the food processor with the shredding blade inserted. Alternately, you could cut the cabbage into very thin slices.

COOK:
  1. Heat a large soup pot over medium heat. Once hot, add crumbled sausage. Cook, stirring occasionally, mostly to break up the sausage with a wooden spoon, for 8 to 10 minutes, or until most of the pink is gone.

  2. Remove sausage from pot and set aside.

  3. Keep the pot over medium heat and add olive oil. Once hot, toss in sliced onions along with a pinch of kosher salt and a couple turns of freshly ground pepper. Cook, stirring occasionally, for 6 to 8 minutes, until onions are soft.

  4. Add in garlic and carrots, stir continuously for 1 minute until garlic is fragrant.

  5. Raise heat to medium-high and add in cabbage along with 2 teaspoons of kosher salt and 1/2 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. 

  6. Add cooked sausage back in along with diced tomatoes and broth. Bring to a boil.

  7. 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 and Enjoy!

NOTES:
  • What is Bulk Sausage? Bulk sausage is another way of saying "loose sausage" or sausage outside of casings. If you can only find Italian sausage in casings, make sure that it is uncooked. Use a paring knife to slice a slit down the length of the uncooked sausage, remove the casings and crumble into a bowl. On that note, whatever type of sausage you buy, make sure it is gluten-free, MSG-free, and free of anything artificial.
  • To save time, buy already shredded green cabbage!
  • You can substitute red cabbage but just know that the color of the soup will be purple.
  • Substitute Spicy or Hot Italian Sausage for a kick and omit the optional crushed red pepper flakes.
  • If you want to use Italian seasoned Chicken or Turkey Sausage, I suggest adding an additional Tablespoon of olive oil and using it for sauteeing the Chicken Sausage.
  • This sausage and cabbage soup freezes and reheats GREAT.
  • To reheat: place defrosted OR frozen soup in a pot, cover, and cook over medium-low heat until warmed through.
Nutrition Facts
Italian Sausage and Cabbage Soup
Amount Per Serving (2 Heaping Cups)
Calories 451 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 11g69%
Cholesterol 70mg23%
Sodium 1645mg72%
Potassium 917mg26%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 11g12%
Protein 20g40%
Vitamin A 5323IU106%
Vitamin C 57mg69%
Calcium 115mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: This sausage and cabbage soup recipe was originally published in February 2014 and was most recently updated in October 2020.

Filed Under: By Diet, By Occasion, Course, Dairy Free, Egg Free, Fall, Family Friendly, Football, Freezer Meals, Gluten Free, Grain Free, Keto, Kid Friendly, Low Carb, Nut Free, One Pot Meals, Paleo, Pork, Potluck + Picnic, Primal, Proteins, Season, Soups, Stews, + Chili, Spring, Whole30, Winter

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Reader Interactions

Comments

  1. Barbara P. says

    January 23, 2021 at 2:06 pm

    I made this soup with spicy Italian sausage and beef stock since I didn’t have chicken stock. It came out wonderfully! It is a cold and blustery east coast day and so worth it!!

    Reply
  2. marcy youker says

    October 24, 2020 at 8:11 am

    delicious soup, made it w/out the sausage, did not have any, added beans and it was perfect, thank you for sharing your recipes.

    Reply
    • Alyssa Brantley says

      October 27, 2020 at 11:12 am

      Awesome Marcy! So happy you liked it without the sausage 🙂

      Reply
  3. Judy says

    February 2, 2020 at 1:35 pm

    haven’t made the soup yet, but intend to.
    with addition of white beans.
    but, RIDICULOUS amount of sodium. Will be eliminating that!

    Reply
    • Sheila says

      March 23, 2020 at 5:20 pm

      No need to salt shame. We all adjust accordingly to our taste. Wonderful recipe.thank you for sharing, EDM. By reducing the broth the result is more of a stew.

      Reply
      • Alyssa Brantley says

        March 24, 2020 at 4:50 pm

        Well said Sheila! Hope you love it!

        Reply
  4. Scott Harrell says

    March 1, 2019 at 8:48 pm

    I’m going to make this tomorrow, looks delicious! Do you discard the fat from the sausage after browning or is it used in the soup?

    Reply
    • EverydayMaven says

      March 14, 2019 at 11:50 am

      Hey Scott! I don’t unless the sausage is SUPER fatty!

      Reply
  5. Valerie Ostara says

    January 18, 2019 at 8:25 pm

    Just made this tonight. Absolutely gorgeous! Thank for this delicious soup that goes so well with a snowy winter night in northern Canada. Mmmm.

    Reply
    • EverydayMaven says

      January 30, 2019 at 7:54 pm

      Love it!!! It’s another crazy cold night here – I need to make a batch asap!

      Reply
  6. Jenny S says

    January 14, 2019 at 8:03 am

    This soup sounds amazing! Any idea whether or not it could be prepped and cooked in the crockpot? Any idea how long in crockpot? I didn’t know if the cabbage was more mush or crisp in the soup so unsure how long to trial in the crockpot if I go that route? Thanks in advance!

    Reply
    • EverydayMaven says

      January 14, 2019 at 11:03 am

      Hey Jenny – YES! I have made this in the slow cooker and it’s excellent. I would do 4 hours on low (but recommend browing the onion / meat first to add a layer of flavor)

      Reply
  7. Laila says

    September 28, 2018 at 1:23 pm

    I have made this soup before… I’m sure I modified it in some way because I am a bit impulsive and would in the kitchen but I want to say I found it so memorable I have spent the past hour digging around the internet to find it again! This soup is absolutely fantastic! Everyone I feed it to last winter was head over heels for it!

    Reply
    • EverydayMaven says

      October 4, 2018 at 9:42 am

      Yay Laila!! So glad you found it again. Make sure you subscribed to recipes so you are on my list. There is a box to sign up on my homepage 🙂

      Reply
  8. Jennifer K Zampino says

    September 11, 2018 at 9:40 am

    This is my go to recipe, it is delish! The leftovers are amazing! Although it is paleo, I serve it with a crusty baguette & pasture butter!

    Reply
    • EverydayMaven says

      September 17, 2018 at 8:06 am

      This is on my menu for later this week – can’t wait!!!!

      Reply
  9. Stace says

    October 10, 2017 at 1:40 pm

    I never comment on recipes, but this is my absolute favorite soup recipe ever. Best Paleo recipe that I’ve found too. This is delicious and hearty, it feels like a cheat. I do add mushrooms to mine. Amazing!!!

    Reply
    • EverydayMaven says

      October 12, 2017 at 2:57 pm

      Wow! What an amazing comment Stace! DAY MADE and thanks for taking the time to let me know 🙂

      Reply
  10. Josh says

    July 8, 2017 at 9:44 am

    A heartfelt thank you for sharing this awesome soup, which has become a true staple in our home. Now, instead of dreading the arrival of cabbage in our CSA – which comes early and often – we both look forward to it.

    I use spicy chicken sausage and add a squirt of Sriracha at the end, which gives it a great kick. Thank you for this glorious (and easy) recipe!

    Reply
    • EverydayMaven says

      July 14, 2017 at 10:15 am

      Love an extra kick with Sriracha! So glad you love this 🙂

      Reply
  11. Amanda says

    May 31, 2017 at 4:47 am

    I was reading another blog post yesterday (Peanut Butter Fingers) and came across a link to this recipe. It was perfect timing since it was a cold and rainy day here in Boston. I had a a bag of coleslaw I needed to use up as well as some ground beef and ground sausage in the freezer which went in. It was a delicious soup and we froze the rest for a couple of other meals (after my husband went back for seconds!). Thanks for a great recipe!

    Reply
    • EverydayMaven says

      June 1, 2017 at 3:11 pm

      Fantastic Amanda! So glad you loved it and nothing better than a stocked freezer 🙂

      Reply
  12. Michelle says

    March 12, 2016 at 3:45 pm

    I made this for dinner for my husband and I, and we both loved it and will definitely be making it again! He doesn’t like tomatoes in soup so I added some potatoes instead, and increased the stock to make up the needed liquid. Also used Italian hot sausage. It was delicious, hearty and filling and very tasty. Thanks for the great recipe!

    Reply
    • EverydayMaven says

      March 14, 2016 at 12:41 pm

      Love this with hot sausage. So glad you both liked it Michelle!

      Reply
    • Richard Cayia Rowe says

      March 15, 2016 at 4:49 pm

      Wize! I added small red potatoes, cut in quarters and partially cooked in Chicken Broth, which I’ll add back as needed.

      Reply
  13. Cynthia says

    January 24, 2016 at 3:39 am

    Two questions– I have Jimmy Dean pork sausage (no casing) defrosted. Think that’ll work?

    Also, does this freeze well? We can never get through a whole pot of soup, as hard as I try 🙂

    Reply
    • EverydayMaven says

      February 2, 2016 at 1:40 pm

      It should work and yes, it freezes GREAT!

      Reply
  14. Sandy says

    January 18, 2016 at 10:55 am

    My adult son came down with a terrible cold and I was going to make chicken soup for him. I had this in the freezer so I defrosted it for myself. He claims to hate cabbage but heated some of this up for himself and declared, “This stuff is a treasure.” He claims the spiciness (when I made it all I had was hot Italian sausage so I used that) and soup quality helped him become unstuffed better than anything. Forget the chicken soup, I have to go get another head of cabbage. Thank you so much. With my son loving this cabbage soup and my being already hooked, this will become a healthy soup for both of us. As a type 2 diabetic, it’s the bomb.

    Reply
    • EverydayMaven says

      January 18, 2016 at 12:52 pm

      Hi Sandy! Thank you so much for taking the time to comment and let me know how much you guys are both enjoying the soup! Tell your son I’m glad he is feeling better 🙂

      Reply
  15. Gina E. says

    January 12, 2016 at 5:58 pm

    I liked but didn’t love this soup at first. But tonight I added some chopped baby spinach and a splash of lemon juice, and it was fantastic! Next time I’ll leave the sausage in a bit bigger pieces, but it’s definitely a keeper. Delicious, healthy and filling. Thank you so much!

    Reply
  16. Nick T says

    November 9, 2015 at 4:10 pm

    I made a nice big pot of this today, with a few changes. I cooked the onions and carrots at the same time, along with some celery. While I was waiting for it to cook down I added some chopped mushrooms I had lying around. I think they made the base even better. Also I’m a garlic lover, so as usual, I used extra.

    For broth, I used some homemade veggie broth I had in the freezer, but I must’ve used a little too many greens in the last batch, as I discovered that my broth had made the soup slightly bitter. To counteract that, I added a teaspoon of honey, a few dashes of paprika, and a little chicken boullion for extra salt. Problem solved – soup turned out delicious.

    Thanks for a great recipe.

    Reply
    • EverydayMaven says

      November 10, 2015 at 10:31 am

      Hi Nick! So glad the soup was delicious with the modifications 🙂

      Reply
  17. Daniel says

    June 21, 2015 at 7:12 pm

    Absolutely LOVE this recipe. Made it last week. Making it again this week. The only modification I made was to add cayenne pepper directly to the soup and also added some caraway seed when I added the carrots onions and garlic.

    Easy, healthy, filling, delicious. What more could you want.

    Reply
    • EverydayMaven says

      June 23, 2015 at 1:26 pm

      Hi Daniel – so glad you are enjoying this soup!! Thanks for taking the time to let me know 🙂

      Reply
  18. Vedrana says

    May 12, 2015 at 5:48 am

    Made it today with few little changes. Wonderful! Thank you so much! 🙂

    Reply
    • EverydayMaven says

      May 12, 2015 at 9:56 am

      You’re welcome Vedrana! 🙂

      Reply
  19. chloe says

    February 24, 2015 at 8:44 pm

    This soup has become one of my go to recipes. Tonight we were leaving for vacation so I threw in some extras to clean out the produce drawer – a few red peppers and a pack of mushrooms. Turned out super tasty as usual! So simple and healthy but so delicious and satisfying. Thanks!

    Reply
    • EverydayMaven says

      February 25, 2015 at 3:03 pm

      Love the idea of adding red peppers and mushrooms Chloe! 🙂

      Reply
  20. Parwald says

    February 5, 2015 at 1:40 pm

    i just turned off the burner after making a double-batch of this soup (with my own homemade chicken broth), and it is delicious. I know my kids will love it, too. They love cabbage and sausage. Thank you for sharing. Next time, though, I’m going to try throwing it all in the crockpot.

    Reply
    • EverydayMaven says

      February 15, 2015 at 9:57 am

      Let me know how it works out in the slow cooker Parwald! So glad you like it 🙂

      Reply
  21. Catina says

    January 19, 2015 at 5:31 pm

    Had leftover cooked onions & sausage from our recent campout and a head of red cabbage & carrots in the frig. I opened a can of Rotel instead of tomatoes, and boy, did this turn out well! Not too much kick, but some heat.

    It was quite easy, very tasty, and required only a little energy which is great after camping, or on a week night. 😉 I’ll fix this meal again!

    Reply
    • EverydayMaven says

      January 31, 2015 at 10:53 am

      Sounds great Catina! Thanks for taking the time to comment and let me know 🙂

      Reply
  22. Kelly McDermott DDS says

    January 4, 2015 at 4:47 am

    So Easy AND Delicious! I used a pressure cooker and cooked the whole meal in it. From browning the sausage and onions to cutting up the veggies, the soup was ready to eat in 45 minutes. My picky daughter even loved it! Thanks so much. I’m on to trying the Cheesy Stuffed Delicata Squash!

    Reply
    • EverydayMaven says

      January 5, 2015 at 4:19 pm

      That is great Kelly – thanks for taking the time to leave me a comment and let me know! Hope your family also loved the Delicata Squash 🙂

      Reply
  23. Lindsay says

    December 28, 2014 at 3:36 pm

    Loved this recipie super easy first time making dinner and it was a HUGE hit!

    Reply
    • EverydayMaven says

      December 28, 2014 at 8:13 pm

      Thanks for taking the time to comment and let me know Lindsay!

      Reply
  24. Rachel says

    December 10, 2014 at 5:33 pm

    Sooo delicious!! I did not even think I like cabbage till after making this soup for a friend. I make it all the time now! My 2 year old loves it!!

    Reply
    • EverydayMaven says

      December 11, 2014 at 11:24 am

      Thanks so much Rachel – I love hearing that! 🙂

      Reply
  25. GabrielleP. says

    October 27, 2014 at 3:48 pm

    My family LOVES this recipe! We use purple cabbage in place of green because my mother gave me a 4 heads of it.

    Reply
    • EverydayMaven says

      October 28, 2014 at 11:21 am

      Thanks for taking the time to let me know Gabrielle! Love the idea of purple cabbage 🙂

      Reply
  26. MJ says

    October 22, 2014 at 3:29 pm

    Great recipe. Thank you. I took the liberty of adding a small glug of red wine to the sausage after it was browned and let it cook down for a few minutes and I also used some fire roasted dice tomatoes. Would make again for sure.

    Reply
    • EverydayMaven says

      October 23, 2014 at 9:02 am

      I bet that red wine added a lot of flavor MJ!

      Reply
  27. cutismama says

    October 1, 2014 at 6:10 am

    I finally made this last night. The texture created by shredding in the food processor was perfect. The soup was nice and thick. I halved the recipe because we have too many leftovers (i need to get that extra freezer!). Wonderful flavor. My sausage had a nice taste of fennel it it too. Thanks!

    Reply
    • EverydayMaven says

      October 1, 2014 at 2:39 pm

      I wish we had too many leftovers – they just seem to go so fast in our house. Glad you liked the soup! 🙂

      Reply
  28. Gloria says

    March 3, 2014 at 2:43 pm

    Another snowy day, another wonderful Everyday Maven soup recipe made! I used turkey and chicken sausage, turkey stock, and didn’t shred the cabbage, but it tastes most delicious. Thanks for posting.

    Reply
    • EverydayMaven says

      March 4, 2014 at 3:45 pm

      That sounds wonderful Gloria. Turkey stock is my favorite – it’s so rich and flavorful!

      Reply
  29. Matilda says

    February 18, 2014 at 6:37 pm

    Oh I wish it was winter right now, this looks like a real comfort heart warming soup.

    Reply
    • EverydayMaven says

      February 18, 2014 at 8:51 pm

      I’ll trade you! I’ll give you soup if you give me summer lol 😉

      Reply
  30. Hannah says

    February 18, 2014 at 12:48 pm

    Ground meat is indeed a timesaver and delicious! I love that you shredded the cabbage here. I usually just slice it, but shredding it must infuse it into the soup so you get some in every bite. This is such a delicious, satisfying soup and even better since it uses pantry and fridge staples.

    Reply
    • EverydayMaven says

      February 18, 2014 at 8:50 pm

      It is and you could make this soup with chicken sausage or turkey sausage – I think any of them will give it a great flavor!

      Reply
  31. Norma Chang says

    February 17, 2014 at 3:19 pm

    I did not know there is MSG in Italian sausage. Thanks for the alert. Really need to read all food labels.
    With grounds completely snow covered, not to mention the cold temp, a big bowl of your yummy soup would be very comforting.

    Reply
    • EverydayMaven says

      February 17, 2014 at 9:10 pm

      You really do Norma. It’s a sad reality but our food supply is pretty contaminated.

      Reply
  32. Cutismama says

    February 17, 2014 at 1:48 pm

    Alyssa, do you take photos of every meal you make in the hopes of sharing it with us? You are a good woman. Thanks again for an accessible meal.

    Reply
    • EverydayMaven says

      February 17, 2014 at 9:08 pm

      Not even close! If there is still good light and I know the recipe is ready to share, I’ll take photos otherwise if it’s something I know I want to share, I’ll make a point to remake it when I think there will be some light. It is a challenge though because I don’t cook “for the blog”, I cook for my family and then share what I am cooking, which doesn’t always coincide with good light (especially in this season!).

      Reply
  33. Kirsten says

    February 17, 2014 at 9:29 am

    Alyssa,
    Your soup looks delicious. I’m a fan of ‘born of desperation’ soups, as those are frequently memorable. I nearly always have onions on hand, and though I’m emptying quart jars of crushed tomatoes weekly there’s still plenty in the pantry. Thanks!

    Reply
    • EverydayMaven says

      February 17, 2014 at 9:05 pm

      So true Kirsten, those are often the best soups!

      Reply
  34. Mary says

    February 17, 2014 at 7:47 am

    This soup looks delicious! I am going to make it this week for sure as I have all the ingredients. The only thing I would change is I would not shred my cabbage but cut it into 1/2″-1″ cubes for a more rustic feel. One less item to clean in the kitchen 🙂 I do believe they sell pre-shredded cabbage in bags at the grocery store for those who do not want to chop or do not have a food processor.

    Reply
    • EverydayMaven says

      February 17, 2014 at 9:03 pm

      They do Mary! In fact, Trader Joe’s has a nice size bag of already shredded cabbage for $1.19 (at least here). Enjoy!

      Reply
  35. Jordan says

    February 17, 2014 at 8:33 am

    This looks delicious! I’ve been making a lot of soup lately, too. We’re just having the kind of weather than calls for tucking into a big bowl of something warm and homey.

    Reply
    • EverydayMaven says

      February 17, 2014 at 9:04 pm

      Seriously! It hasn’t been as cold here as most of the US but I like to have soup almost everyday in winter no matter what!

      Reply
  36. Liz @ The Lemon Bowl says

    February 17, 2014 at 5:24 am

    We use ground meat all the time too. Last night it was bison!

    Reply
    • EverydayMaven says

      February 17, 2014 at 9:02 pm

      I love Bison – especially for Chili. It is just so convenient and such a time saver to use something crumbled 🙂

      Reply

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