Rustic Cabbage And Sausage Soup Recipes

RUSTIC CABBAGE AND SAUSAGE SOUP

Rustic Cabbage and Sausage Soup image

Easy and delicious rustic Italian-flavored cabbage soup.

Provided by mkhurt

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound bulk Italian sausage
2 medium carrots, cut into 1/2-inch rounds
1 small onion, chopped
1 stalk celery, chopped
1 large clove garlic, minced
6 cups chicken broth
3 (16 ounce) cans great northern beans, drained
1 (14.5 ounce) can diced tomatoes
½ medium head cabbage, roughly chopped
1 ¼ teaspoons Italian seasoning

Steps:

Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g

SAUSAGE CABBAGE SOUP

Sausage Cabbage Soup image

My family often requests this satisfying soup. I've served it to guests for lunch and as a cold-weather Sunday supper. It's really good with a tossed green salad and a crusty loaf of bread. -Stella Garrett, Orlando, Florida

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
1 tablespoon butter
2 medium carrots, thinly sliced and halved
1 celery rib, thinly sliced
1 teaspoon caraway seeds
2 cups water
2 cups chopped cabbage
1/2 pound fully cooked smoked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 can (15 ounces) cannellini beans, rinsed and drained
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley

Steps:

In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 259 calories, Fat 15g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 1015mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 9g protein.

CABBAGE SAUSAGE SOUP

Cabbage Sausage Soup image

My partner and I grow 300 acres of cabbage twice a year, then we harvest it by hand. This hearty soup showcases cabbage in a savory tomato broth.-Bill Brim, Tiffin, Georgia

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

Ingredients

1 pound bulk Italian sausage
1 large onion, chopped
2 garlic cloves, minced
7 cups chopped cabbage (about 1-1/2 pounds)
4 cans (28 ounces each) diced tomatoes, undrained
2 teaspoons dried basil
2 teaspoons brown sugar
1 teaspoon dried oregano
1 bay leaf
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender., Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf.

Nutrition Facts :

RUSTIC CABBAGE SOUP

Rustic Cabbage Soup image

You're gonna love this!! This will warm you up in no time. It's great for any time, though, not just in the winter. I like to serve a loaf of extra-sour rye bread, uncut and we just pull pieces off and butter it. Talk about rustic! You can use beef broth, chicken, or vegetable broth or a combo of all. I don't recommened water, but if you do use it, I'd go a little heavy on the seasonings. MMMMMMMMMMM!

Provided by FLUFFSTER

Categories Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
1 pinch salt
pepper, to taste
1/2 lb potato, skin on, cut into 1/4-inch pieces (I like the red skinned ones.)
4 garlic cloves, chopped
1/2 large yellow onion, thinly sliced
5 cups stock, can use broth (your choice)
1 1/2 cups white beans (precooked or canned)
1/2 medium sized cabbage, cored and sliced into 1/4-inch 1/4 inch ribbons
pass a good quality olive oil, for drizzling and
parmesan cheese

Steps:

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
Add the stock and the beans and bring the pot to simmer.
Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.
Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
Taste and see if you need more salt.*.
Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.

Nutrition Facts : Calories 228.1, Fat 3.9, SaturatedFat 0.6, Sodium 68.7, Carbohydrate 40.7, Fiber 8.9, Sugar 5.3, Protein 10.3

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