Sausage, Cabbage & Potato Soup

An old-school fall soup just like grandma made.

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.