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Spicy Veggie Cabbage Soup

Phyllis Trinke Funk

"Just love this soup. I developed it to use up small quantities of veggies, and we fell in love with the flavors. For a less spicy soup, use regular italian sausage. For more heat, add some cayenne pepper and/or crushed red pepper flakes."
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Ingredients

1 h 10 m servings 162 cals
Original recipe yields 12 servings

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Directions

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  1. Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
  2. Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.

Nutrition Facts


Per Serving: 162 calories; 7.8 g fat; 17.8 g carbohydrates; 5.7 g protein; 28 mg cholesterol; 829 mg sodium. Full nutrition

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Reviews

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Swapped Johnsonville Breakfast Sausage Links for the hot Italian sausage. I cut the links in half, browned and set aside while I added the remainder of the ingredients. Added the browned links a...

This is a very good recipe, easy and really tasty. I used finely shredded cabbage instead of coleslaw mix and sautéed the onions and garlic with the sausage but otherwise stuck to the recipe as ...

I swapped the sausage links for a pound of ground pork and put half a cabbage head cut small instead of the coleslaw mix and I put four fresh tomatoes instead of the canned tomatoes. I also adde...

Made this for dinner tonight as written except that my sausage was sweet instead of hot and I used about 4 oz of shredded cabbage in place of the cole slaw mix. I also cut back the broth to one ...

jammari...its headlined as a cabbage soup. How much cabbage do I use or is it headlined wrongly? It sounds delicious but I am looking for a cabbage soup today. : )