Cabbage and Sausage Soup
A hearty, rustic soup of browned Italian sausage and tender cabbage simmered in a savory wine-spiked broth.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
In a large stockpot or Dutch oven, heat the olive oil over high heat. Add the crumbled Italian sausage and saute for about 3 minutes until browned, then remove with a slotted spoon and set aside.
- 2
Add the chopped onion, garlic, red pepper flakes, salt, black pepper, and sun-dried tomatoes to the rendered fat. Reduce the heat to medium-high and saute, stirring, until the onions are soft, about 3 to 5 minutes.
- 3
Pour in the white wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
- 4
Stir in the chopped cabbage, the reserved sausage, and the chicken stock. Bring to a boil, then reduce the heat and simmer for 15 minutes until the cabbage is tender.
- 5
To serve, place a piece of garlic toast in the bottom of each bowl and ladle the hot soup over the top.
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