Ingredients
Scale
- 1 lb Smoked Turkey Sausage or Chicken Sausage, sliced into rounds
- 1 medium head of Green Cabbage, chopped into 1-inch pieces
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, diced
- 3 large Carrots, peeled and sliced
- 2 stalks Celery, sliced
- 4 cloves Garlic, minced
- 6 cups Low-Sodium Chicken or Vegetable Broth
- 1 can (14.5 oz) Fire-Roasted Diced Tomatoes
- 1 teaspoon Dried Oregano
- 1 teaspoon Smoked Paprika
- Salt and Black Pepper to taste
- Fresh Parsley for garnish
Instructions
- Begin by prepping all your vegetables and meat. Slice the sausage into bite-sized coins. Core the cabbage and chop it into rough 1-inch squares. Dice the onion, carrots, and celery. Having everything ready before you turn on the stove ensures a smooth cooking process and prevents the garlic from burning later on.
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the sliced sausage to the pot. Brown the sausage for about 5-7 minutes, turning occasionally, until the edges are crisp and golden. This browning process creates a “fond” on the bottom of the pot, which adds incredible depth of flavor to the entire soup. Remove the sausage with a slotted spoon and set aside.
- In the same pot with the remaining oil and sausage drippings, add the onion, carrots, and celery. Sauté for 5 to 6 minutes until the onions are translucent and the vegetables begin to soften. Add the minced garlic and cook for just 60 seconds until fragrant. Do not let the garlic brown too much, as it can turn bitter.
- Pour in the chicken broth and the fire-roasted tomatoes (with their juices). Use a wooden spoon to scrape the bottom of the pot to release all the flavorful browned bits. Stir in the chopped cabbage, dried oregano, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 to 25 minutes, or until the cabbage and carrots are completely tender.
- Return the browned sausage to the pot and stir well. Let it cook for another 3 to 5 minutes to ensure the sausage is heated through. Taste the broth and add salt and black pepper as needed. Ladle the hot soup into deep bowls and garnish with a generous sprinkle of fresh parsley. Serve immediately while hot and cozy.
- Cook Time: 50 minutes