Chicken Sausage and Cabbage Soup
This hearty and comforting soup is loaded with vegetables and the sweet and savory bite of sauasge.
Equipment
- Cutting Board
- Dutch oven or stockpot
Ingredients
- 1 pkg al fresco Sweet Apple Chicken Sausage, sliced
- 3 tbsp olive oil
- 1 onion, diced
- 3-4 garlic cloves, minced
- 2 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 1 leek, chopped white and light green parts only
- 1/2 green cabbage, chopped medium
- 1 tbsp salt
- 1 tsp black pepper
- 2 bay leaves
- 1 sprig each, rosemary and thyme, chopped
- chili flakes for serving
- crusty bread for serving
Instructions
- Heat a Dutch oven or stock pot over medium heat. Add your olive oil.
- Add the sausage and sauté for 5 minutes until browned. Remove from the pot.
- Add the onions, leek, garlic, celery, carrots, and potatoes. Seasoning with salt and pepper. Sauté for 10 minutes until the onions are translucent and the vegetables beginning to get tender.
- Add the cabbage, bay leaves, and herbs to the pot. Stir to combine.
- Add the sausage back to the pot. Add 3 cups of water, or enough to make sure all of the ingredients are fully submerged.
- Cover and allow to simmer for 45 minutes.
- Serve with a sprinkle of chili flakes and crusty bread. Enjoy!
Notes
For this recipe I am using al fresco Sweet Chicken Apple Sausage.
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