Sausage, Cabbage & Leek Soup


It’s soup season and soups are a great way to use up extra veggies in the fridge! The spicy Italian sausage lends a richness to this veggie heavy soup, but you can swap it for more veggies & spices and vegetable broth for a vegetarian option. Adapted from The Busy Broad.

1 pound spicy Italian sausage
2 small leeks, white part sliced
1 onion, diced
1 small head of cabbage, shredded
2 carrots, peeled and sliced in half moons
4 cloves garlic
14 oz can diced tomatoes
6-8 cups chicken broth
Sea salt & pepper

In the base of a large stock pot, brown the sausage. Add the carrots, leeks, onion, and cabbage and cook over medium heat, stirring occasionally until the cabbage begins to wilt. Stir in the garlic, salt & pepper, and saute for 2 minutes before adding the canned tomatoes and broth into the mix. If you like more of a chunky soup, use 6 cups of broth or add more for a lighter soup. If you aren’t using spicy Italian sausage and you like a little heat, add some red chili flakes at this point. Let everything come to a boil and then simmer covered for about 10 minutes. Serve with a hearty crunchy bread.