Italian Sausage & Cabbage Soup

By Micki Brown

Serves 8



1 pound Italian sausage

1 ½ pounds green cabbage, coarsely chopped

3 medium red potatoes, diced

2 large carrots, diced

2 stalks celery, diced

2 large leeks, white and pale green parts, sliced

1 tbsp extra virgin olive oil

1 tbsp dried minced garlic

1 tbsp Italian seasoning

2 bay leaves

½ tsp sea salt

½ tsp black pepper

¼ to ½ tsp red pepper flakes

8 cups low sodium chicken broth


Heat the oil in a large pot over medium to med-high heat. Add the sausage and let it brown and crumble, stir frequently. While the sausage is cooking, add to it the garlic and leeks. Allow to cook for a couple of minutes, then add the potatoes, carrots, and celery. Continue cooking for about 5 minutes, stirring often. Add the chicken broth and the spices and bring to a soft boil. Add the cabbage and stir. Bring to a simmer and cook for about 30 minutes or until the carrots and potatoes are tender. Ladle into soup bowls and serve.

Nutritional information per serving: Calories 165; Fat 9.7g; Carbohydrates 25.7g; Protein 6.1g; Vitamin A 72.8%; Vitamin C 25.3%; Calcium 49.1%; Iron 10.6%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App.