Cabbage and Sausage Soup

Cabbage and Sausage Soup

1 tablespoon olive oil

1-pound Italian sausage, casings removed and crumbled

1 teaspoon Italian seasoning

1 medium yellow onion diced

2 medium carrots peeled and diced

1 stalk celery diced

1 small head green cabbage core removed and diced, about

4 cloves garlic minced

6 cups chicken stock

1 28-ounce can diced tomatoes

1 bay leaf

Kosher salt and fresh-ground pepper, to taste

Parsley, chopped for garnish

In a Dutch oven over medium-high heat, heat olive oil and brown the sausage.

Season the sausage with Italian seasoning as you brown it. Then add the onion, carrots, and celery and cook for 2-3 minutes or until the onion is tender.

Add the diced cabbage and continue to cook for 3 more minutes, then add the garlic and cook for 30 seconds.

Add the chicken stock/broth, diced tomatoes, and a bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a simmer cover, and cook for 30 minutes. The soup is ready when the cabbage is tender.

Discard the bay leaf, and taste the soup to adjust the seasonings to your preference.

Garnish with chopped parsley for some color, and serve with crusty bread.