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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

Cook's Note:

I do not use salt or pepper with this as the sausage and broth seem to have enough. Feel free to add as you need.

Nutrition Facts

379 calories; protein 22.4g; carbohydrates 46.2g; fat 11.9g; cholesterol 26.8mg; sodium 1456.7mg. Full Nutrition
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Reviews

Rating: 4 stars
01/25/2021
This soup was very easy to put together, although I did change the preparation slightly. I used my instant pot to cook the meat and saute the vegetables, etc. instead of my dutch oven so I could make this in the morning to be ready for dinner. Otherwise, I made the soup as written. The soup was okay but was lacking flavor. I did use mild Italian sausage as that was all I could find so a more flavorful sausage may be what this recipe needs. Read More