Sausage, Cabbage & Root Vegetable Soup Recipe

Sausage, Cabbage & Root Vegetable Soup

• Cook
  55 m
• Ready In
  2 h

Recipe By: Kathy Gunst

“In this French-style healthy soup recipe, sausage, cabbage and root vegetables simmer together to make a comforting and healthy meal. Serve the soup piping hot with grated Parmesan cheese on the side. Like most soups, the flavors are even better if it's made a day ahead. ”

Ingredients

• • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound Italian turkey sausage, mild or spicy, casings removed
  • 1 cup chopped onion
  • 3 cloves garlic, thinly sliced
  • ⅛ teaspoon salt
  • Freshly ground pepper to taste
  • 2 medium carrots, diced ( ½ inch)
  • 2 small turnips, peeled and diced ( ½ inch)
  • 1 medium celery root, peeled and diced ( ½ inch)
• • 1 large Yukon Gold potato, peeled and diced ( ½ inch)
  • 10 cups very thinly sliced green cabbage (about ½ medium head)
  • 8 cups low-sodium chicken or vegetable broth
  • ¾ cup dry white wine
  • 1 cup chopped fresh tomato
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • ½ cup grated Parmesan cheese

Directions

• 1 Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain.
• 2 Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.
• 3 Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.

• Make Ahead Tip: Cover and refrigerate for up to 3 days.