Italian Sausage, Cabbage and Vegetable Soup
Filled with fiber, veggies! Can be Vegan or Vegetarian if you wish. Also gluten- and dairy-free.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course First Course to Meal, Main Dish
- 1-1/2 Pound Italian Sausage I used Italian Tofurky sausage, sliced in rounds then cut in quarters. You can also use crumbles.
- 1 Medium Onion Halved and sliced
- 2 tsp Garlic Minced
- 4 Medium Carrots Sliced into 1/4" rounds
- 1 Head Cabbage Core removed and shredded
- 3 Large Tomatoes OR 1 15-oz. can of chopped tomatoes
- 2 tsp Sea Salt
- Fresh Ground Black Pepper
- 1 tsp Ground Paprika
- 8 Cups Vegetable Broth You can substitute chicken broth if you'd like.
- Basil Leaves Garnish
Brown the sausage at the bottom of a large soup pot over medium-high heat, breaking up into small pieces as it browns.
Remove from pot and set aside, leaving the oil from the sausage in the pot.
Add onions, garlic and carrots to the pot with hot oil (if there is any from the Tofurky sausage ... if not add a little veggie broth to cook raw vegetables).
Add cabbage and tomatoes. Continue to cook, stirring often for about 5 min.
Mix in the remaining ingredients and bring soup to a boil, then lower to a simmer for 20-30 minutes.
Melissa's Modifications:
As I mentioned, you can make this full on with Italian sausage and chicken broth or make it Vegetarian/Vegan using Italian Tofurky sausage with veggie broth.
Nutritional Value: Vegan Version- 105 Calories; 4.5g Fat; 7.3g Carbs; 2g Fiber; 8g Protein.
Original Recipe: 116 Calories; 7g Fat; 7 Carbs; 2g Fiber; 6g Protein