Cabbage and Sausage Soup

5.00 (4)
⏱ 40 mins 🍽 6 serving(s) 🏷 < 60 Mins

This robust soup combines sliced Italian sausage with onions, garlic, and sun-dried tomatoes, all sautéed before being simmered with thinly sliced cabbage in chicken stock. The process creates a deeply savoury broth, finished with a splash of white wine. It is traditionally served over a slice of garlic toast for a complete, comforting meal that is prepared and cooked in just 40 minutes.

Cabbage and Sausage Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 lbs Italian sausage, hot or mild
  • 2 white onions, sliced
  • 4 cloves garlic, thickly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sun-dried tomato, chopped
  • 1/2 cup white wine
  • 1 1/4 lbs cabbage, thinly sliced
  • 6 cups chicken stock
  • 6 slices garlic toast

Method

  1. Warm the olive oil in a stockpot or Dutch oven and cook the sausage for 3 minutes.
  2. Take the sausage out using a slotted spoon and put it aside. Place the onion, garlic, red pepper flakes, salt, pepper, and sun-dried tomatoes into the pot.
  3. Turn the heat down to medium high and cook the mixture until the onions have softened, which should take 3 - 5 minutes.
  4. Pour in the white wine and allow it to cook for 2 minutes.
  5. Introduce the cabbage, the set-aside sausage, and the chicken stock to the pot.
  6. Bring the liquid up to a boil, then lower the heat and let it simmer for 15 minutes.
  7. For serving, put a slice of garlic toast into each bowl and spoon the hot soup over it.

Nutrition (per serving)

Sodium2020800 mg

Recipe details

Category< 60 Mins
Authortranch