CABBAGE, SAUSAGE AND POTATO SOUP

on

This Cabbage, Sausage and Potato Soup recipe is hearty and comforting, easy to make, and so savory and delicious. My kind of cabbage soup! | gimmesomeoven.com (Gluten-Free / Dairy-Free)


YIELD: 8 SERVINGS

CABBAGE, SAUSAGE AND POTATO SOUP

This Cabbage, Sausage and Potato Soup recipe is nice and hearty and comforting, it’s full of the best savory flavors, and it’s guaranteed to warm you right up!
TOTAL TIME: 45 MINS

PREP TIME: 10 MINS
COOK TIME: 35 MINS

INGREDIENTS:

  • 1 pound kielbasa sausage*, sliced into bite-sized pieces
  • 2 tablespoons extra-virgin olive oil
  • 3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 1 small green cabbage, chopped into bite-sized pieces
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable stock
  • 1 pound red potatoes, diced
  • 1 tablespoon Italian seasoning, homemade or store-bought
  • 1 bay leaf
  • Kosher salt and freshly-cracked black pepper

~Method

  1. Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
  2. Add the olive oil, leeks, carrots and celery to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
  3. Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.  Taste and season with a few generous pinches of salt and black pepper as needed.
  4. Serve warm.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
*Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like.  (Bratwurst also works!)
**If making this recipe gluten-free, be sure to double-check that your sausage is certified GF.~~~