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Andouille Sausage & Cabbage Soup

A classic, hearty late winter soup. Makes 6 servings at 230 calories each.

  1. Heat olive oil over medium heat in a large, heavy pot such as a dutch oven. Add onion, carrots, and celery. Season with a little salt and pepper. Saute 5-7 minutes, until onions begin to soften.
  2. Add in the minced garlic and sausages. Saute 1-2 minutes, until fragrant.
  3. Pour in the broth and drained tomatoes. Add Italian seasoning and bay leaf. Bring to a boil.
  4. Add potatoes and cabbage and simmer on low heat for 20-25 minutes until the cabbage and potatoes are soft. Adjust salt and pepper to taste. Enjoy!