Fine Garlic Sausage & Cabbage Soup

Fine Garlic Sausage & Cabbage Soup

A great and hearty fall soup, but delicious any time of year! Best served with your favorite crust bread. 

Course: MainCuisine: Western, EuropeanDifficulty: Easy
0 from 0 votes
Servings

8

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 300 g 300 Capital Fine Garlic Sausage (Sliced)

  • 3 tbsp 3 Olive Oil

  • 1 cup 1 Yellow Onion (Diced)

  • 1 cup 1 Carrots (Chopped)

  • 0.5 cup 0.5 Celery (Diced)

  • 3 3 Garlic Cloves (Minced)

  • 4 cups 4 Cabbage (Chopped)

  • 2 cups 2 Red Potatoes (Chopped)

  • 2 tsp 2 Basil (Dried)

  • 2 tsp 2 Oregano (Dried)

  • 2 tsp 2 Thyme (Dried, crushed)

  • 0.5 tsp 0.5 Paprika

  • 0.5 tsp 0.5 Sea Salt

  • 0.5 tsp 0.5 Black Pepper

  • 2 2 Bay Leaf

  • 10 cups 10 Beef Stock

Directions

  • Heat the first amount of olive oil to medium in a large stock pot. Add the Capital Fine Garlic Sausage and cook for about 5-6 minutes, stirring occasionally until browned. Remove from the pot and set aside.
  • Heat the second amount of olive oil to medium and add the onions, carrots, and onions. Stir to combine and cook for 5-6 minutes, stirring occasionally. Add the cabbage and garlic, a continue cooking for another 7-8 minutes and stirring occasionally.
  • To the pot, add the browned sausage, potatoes, and the next 7 ingredients. Stir the ingredients until well combined and add the stock. Bring the soup to a simmer, reduce the heat to medium-low, cover, and simmer for about 20 - 25 minutes, or until the potatoes are tender. Taste and adjust seasoning as desired with additional salt or pepper. Enjoy!

Recipe Video