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This popular and easy Italian Sausage and Cabbage soup recipe is a delicious meal-in-a-bowl that only has 10 minutes of prep time and freezes great for future meals!
- 1.5 pounds bulk mild Italian sausage crumbled
- 1.5 Tablespoons olive oil
- 1 large yellow onion halved and thinly sliced
- 6 medium garlic cloves 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
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Crumble sausage into a bowl and set aside.
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Peel, halve, and thinly slice onion. Finely chop garlic. Peel carrots and cut into 1/4" rounds.
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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.
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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.
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Remove sausage from pot and set aside.
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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.
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Add in garlic and carrots, stir continuously for 1 minute until garlic is fragrant.
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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.
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Add cooked sausage back in along with diced tomatoes and broth. Bring to a boil.
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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!
- 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, stirring occasionally, until warmed through.
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