Meat & Pork

Cabbage and Sausage Soup

Name: Cabbage and Sausage Soup
Total time: 40 min
Yield: 4 servings
Cuisine: Meat & Pork
Ingredients: 2 Tbsp olive oil; 1 1/2 lbs Italian sausage (casings removed, crumbled); 1 medium onion (chopped); 2 cloves garlic (minced); 1/4 tsp red pepper flakes; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup sun-dried tomatoes (chopped); 1/2 cup dry white wine; 1/2 head green cabbage (cored and chopped); 4 cups chicken stock

A hearty, rustic soup of browned Italian sausage and tender cabbage simmered in a savory wine-spiked broth.

40 minutes

Serves 4

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

5 steps

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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