Cabbage and Sausage Soup

Name: Cabbage and Sausage Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 to 6 Servings
Ingredients: 1 Tbsp olive oil; 1 large yellow onion; 5 trips thick cut bacon; 3 cloves garlic; 1 1/2 pounds turkey italian sausage; 1 (28-ounce) can diced tomatoes; 32 ounces low-sodium chicken broth; 1 teaspoon paprika; 1 small cinnamon stick; 1 head green cabbage; 1/2 teaspoon sea salt; Plain yogurt for serving

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 to 6 Servings
Calories
447 kcal
Course
Main Course, Soup
Cuisine
American

Cabbage and Sausage Soup

Tyler Espinosa

Report

Hearty and filling Cabbage and Sausage Soup with bacon and vegetables. Slow cooked with aromatic spices, this hearty soup is delicious comfort food no matter the time of year. Serve it with a dollop of Greek yogurt or sour cream on top!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 Tbsp olive oil
1 large yellow onion chopped
5 trips thick cut bacon chopped
3 cloves garlic minced
1 1/2 pounds turkey italian sausage either ground or cased works*
1 (28-ounce) can diced tomatoes drained
32 ounces low-sodium chicken broth
1 teaspoon paprika
1 small cinnamon stick
1 head green cabbage thinly sliced
1/2 teaspoon sea salt to taste
Plain yogurt for serving optional

Add to Shopping List

Instructions

In a large pot or Dutch Oven, heat oil over medium heat. Sauté the chopped onion until very fragrant and nearly translucent.
Add the chopped bacon and continue to cook until the bacon fat begins cooking out. Add the minced garlic and Italian sausage.
Cook until the sausage is browned on one side then mix it in with the veggies. Add the paprika, diced tomatoes, chicken broth, the cinnamon stick and bring to a gently boil.
Once soup hits a boiling point, add the chopped up cabbage. If you’re using a 6-quart Dutch oven, this will fill up the entire pot. Cabbage cooks down quite a bit and you can push the cabbage down into the soup as it begins to soften.
Cover the pot, return it to a full boil, then reduce the heat to medium-low. Simmer for 45 to 60 minutes. The longer the soup cooks the more flavorful it will become!
Remove the cinnamon stick, serve with plain yogurt or sour cream on top.

Notes

*Original recipe calls for 1 pound of Polish kielbasa, thinly sliced instead of turkey sausage. Original recipe also calls for 6 ounces of bacon, a couple of bay leaves, 1/3 cup golden raisins, and a cup less chicken stock than I used.