Rustic Cabbage and Sausage Soup Recipe

Ingredients

• 1 pound bulk Italian sausage
• 2 medium carrots, cut into 1/2-inch rounds
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 large clove garlic, minced
• 6 cups chicken broth
• 3 (16 ounce) cans great northern beans, drained
• 1 (14.5 ounce) can diced tomatoes
• medium head cabbage, roughly chopped
• 1 teaspoons Italian seasoning

Directions

1. Heat a Dutch oven over medium-high heat. Add the Italian sausage and cook, stirring occasionally, until browned and crumbly, about 5 to 7 minutes.
2. Stir in the chopped carrots, onion, celery, and minced garlic. Cook for 1 to 2 minutes, allowing the vegetables to soften slightly.
3. Pour in the chicken broth and add the drained beans, diced tomatoes, cabbage, and Italian seasoning. Bring the mixture to a simmer.
4. Allow the soup to cook for 5 to 10 minutes, or until the cabbage becomes tender and the flavors have melded together.

Cook's Note

There is no need to add salt or pepper, as the sausage and chicken broth provide enough seasoning. However, feel free to adjust according to your taste preferences.

Nutrition Facts (per serving)

Servings Per Recipe: 8