Description
Warm up with a bowl of this hearty cabbage soup made with savory sausage, tender cabbage, and a medley of veggies. Packed with flavor, protein, and just the right amount of spice, this one-pot meal is comfort food at its best. Perfect for a quick weeknight dinner or a cozy meal prep option!
Ingredients
Scale
- 3 Tbsp. olive oil
- 1 lb. Italian mild sausage, removed from casing
- 2 cups diced carrots
- 2 cups diced celery
- 2 1/2 cups yellow onion, diced, about 1 large
- 4 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 2–3 tsp. kosher salt
- 4 cups chopped green cabbage
- 28 oz. can San Marzano crushed tomatoes
- 6 cups chicken stock
- 1 bay leaf
- 1 Tbsp. Worcestershire sauce
- Black pepper, to taste
- 15 oz. can cannellini beans, rinsed and drained
- 5 oz. fresh baby spinach
- 2 Tbsp. basil pesto
- 1–2 Tbsp. fresh lemon juice, optional
Instructions
- Heat olive oil in a heavy-bottom large pot or Dutch oven over medium-heat heat. Add the sausage, breaking it into chunks with a wooden spoon. Cook until browned (it will finish cooking later), about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the diced carrots, celery, onion, garlic, thyme, and oregano to the pot with a generous pinch of salt. Sauté until softened, about 8-10 minutes.
- Stir in the chopped cabbage, tomatoes, chicken stock, bay leaf, Worcestershire sauce, 2 teaspoons salt, black pepper, and cooked sausage. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer covered for 30 minutes, allowing the flavors to meld.
- Stir in the cannellini beans and baby spinach. Cook until the spinach wilts.
- Stir in the basil pesto. Taste and adjust seasoning. I usually add another teaspoon of salt and more black pepper. Also, I like to finish the soup with a little acidity, such as lemon juice. It helps break down the richness of the soup, however, that is totally optional. Remove the bay leaf before serving.
Notes
- Sausage: Feel free to use spicy Italian sausage.
- Crushed Tomatoes: I highly recommend San Marzano tomatoes in this recipe, which are sweeter, less acidic, and richer in tomato flavor. If not available, a 28 oz. can of regular crushed tomatoes can be used instead.
- Beans: Great Northern beans are a great substitute.
- Leftovers: Store leftover soup in an airtight container in the fridge for 4-5 days. Or, freeze it for up to 3 months.
Nutrition
- Serving Size: 2 cups
- Calories: 301
- Sugar: 8 g
- Sodium: 1014.2 mg
- Fat: 14.2 g
- Carbohydrates: 31.4 g
- Protein: 13.6 g
- Cholesterol: 16.1 mg