Description
A hearty and flavorful soup made with chopped cabbage, Chicken-Garlic sausage, and fresh vegetables, perfect for a comforting meal.
Ingredients
Scale
- 6 cups chopped cabbage (see notes)
- 1 onion, chopped small
- 1 cup celery, diced small
- 2 cans (14 oz. each) petite diced tomatoes (see notes)
- 6 cups beef stock (see notes)
- 2 tsp. dried thyme
- 1 tsp. ground fennel
- fresh ground black pepper to taste
- 6 links Chicken-Garlic Sausage
- 2 tsp. olive oil
Instructions
- Chop the cabbage, onion, and celery and place in the slow cooker. (If you’re making this to cook while you’re at work, chop those the night before and store in the fridge in a plastic bag.)
- Add the 2 cans of tomatoes, beef stock, dried thyme, ground fennel, and black pepper to the slow cooker.
- Cook for 8-9 hours on low or 3-4 hours on high.
- When you get home, or when the cabbage is well-softened if you’re cooking on high, slice the sausage into pieces about 1/4 inch thick.
- Heat the olive oil in a large non-stick pan and cook over medium-high heat until the sausage is nicely browned. (You might need to do this in 2 batches if you use 6 sausages.)
- Add the well-browned sausage to the soup, turn to high if you were cooking on low, and cook for an additional 30-45 minutes.
- Serve hot, with freshly grated Parmesan cheese if desired.
Notes
- Homemade beef stock can be substituted with canned beef broth if necessary.
- Dried thyme and ground fennel are preferable for best flavor.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: soup
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg