Sausage, Cabbage & Potato Soup

Sausage, Cabbage & Potato Soup

An old-school fall soup just like grandma made.

Recipe by Rachel’s Healthy Plate
Ingredients
  • 4 Gilbert’s Andouille Chicken Sausages, thinly sliced (could sub Bourbon Apple Chicken Sausages)
  • 1 small cabbage, cut into bite-size pieces (8 cups)
  • 1 lb red potatoes, diced into bite-size pieces
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 6 c. chicken broth
  • 1 (14oz) can diced tomatoes, undrained
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp italian seasoning
  • 1 bay leaf
  • Pinch of crushed red pepper
  • Salt and pepper, to taste
Instructions
  1. Heat oil in a large, heavy soup pot.  Add the onion, carrots, and celery.  Saute until they are beginning to soften, about 5 minutes.
  2. Add in the garlic and sausage.  Saute until fragrant, about 1 minute.
  3. Add the cabbage, potatoes, broth, tomatoes, and remaining seasonings.  Bring to a simmer and cover.  Simmer on low for about 25 minutes, until potatoes are cooked through.  Adjust salt and pepper to taste.