Italian Sausage and Cabbage Soup

The history of soup is as rich and varied as the dish itself. Its origins date back thousands of years, making it one of the oldest forms of cooking. Soup has always been my go-to for a cozy, satisfying meal, especially when life gets busy. The other day, I found a small cabbage tucked away in my fridge, and I knew it was time to put it to good use. With just half of it and a few simple ingredients, this hearty soup came together like magic. Thinly slicing the cabbage helps it cook quickly, blending seamlessly into the flavorful broth. Best of all, it’s ready in just 30 minutes—a quick, comforting meal perfect for those busy days when you still crave something homemade.

ingredients

2 Italian sausage links
1 cup of carrots, chopped
1 small onion, chopped
1 large clove garlic, chopped
4 to 6 cups chicken broth
1 small can of cannellini beans (or a mixture)
1 small can of Italian cherry tomatoes
1/2 small cabbage, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried basil

method

Grab a large pot and over medium-high heat add a splash of olive oil. Squeeze the sausage from its casing and crumble into the pot. Stir occasionally while breaking up any large chunks of sausage. When the sausage is almost finished browning (5 minutes), add onions. Cook until onions are tender. Then add garlic, cabbage, beans, tomatoes and spices. Stir to combine. This is where I add only 4 cups of the chicken broth as I don’t want the soup to be too thin.  Bring to a boil and then reduce heat to medium.  Add more broth if the soup becomes too thick.  Cook until cabbage has softened but al dente (about 15 minutes if using green cabbage).

the culinary chase’s note:

Green cabbage takes the longest to cook.  Red cabbage cooks in 10 to 15 minutes whereas Napa cabbage cooks in 12 minutes.  Enjoy!