Cabbage Soup with Sausage and Potatoes

8 Servings
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Ingredients

  • 1 pound fully cooked smoked sausage, sliced into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 medium leeks, sliced into 1/8-inch rounds, white and pale green parts only
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 1 small green cabbage, chopped into bite-sized pieces
  • 3 cloves of garlic, minced
  • 6 cups chicken stock
  • 1 pound red potatoes, diced
  • 1 tablespoon Italian seasoning
  • 1 or 2 bay leaves
  • Kosher salt and freshly ground pepper

Directions

  1. Heat a large stockpot over medium heat. Add the sliced sausage and lightly brown. Use a slotted spoon to transfer the sausage to a plate and set aside.
  2. Add the olive oil, leeks, carrots and celery to the pan and stir. Sauté for about 5 minutes, stirring occasionally. Add the chopped cabbage and garlic and sauté for 4 more minutes, stirring occasionally.
  3. Add the chicken stock, potatoes, Italian seasoning, bay leaves and sausage. Stir to combine and continue cooking until the soup reaches a simmer. Reduce heat to medium-low, cover and simmer for 15 minutes or until potatoes are tender. Taste and season with salt and pepper.
  4. Ladle into bowls and serve.
  5. Soup can be refrigerated in sealed containers for up to 3 days or frozen for up to 3 months. If frozen, allow to thaw before reheating.

https://www.cutco.com/learn/cabbage-soup-with-sausage-and-potatoes