Savory Sausage and Savoy Cabbage Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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If you're looking for a comforting bowl of soup that brings warmth to your table, this Savory Sausage and Savoy Cabbage Soup is just the ticket. It's a hearty blend of Italian sausage, fresh vegetables, and creamy broth, perfect for a cozy family dinner or a quick weeknight meal.

Ingredients for Savory Sausage and Savoy Cabbage Soup

Italian sausage is the star of the show, adding a spicy, savory depth. Removing the casings lets you break it up easily while cooking. Olive oil helps brown the sausage and sauté the vegetables without sticking. Onion and garlic form the aromatic base, infusing the broth with flavor. Chicken broth acts as the foundation, providing a savory canvas for all the ingredients. Savoy cabbage is milder and more delicate than other cabbages, perfect for soups. Carrots and celery add sweetness and crunch, while caraway seeds lend a subtle, earthy note. A touch of heavy cream brings silky smoothness, and a sprinkle of fresh parsley brightens up the dish.

Tips & Tricks

  • For a lighter option, you can substitute heavy cream with half-and-half.
  • If you prefer a thicker soup, mash a few of the cooked vegetables before adding the cream.
  • Use a splash of white wine to deglaze the pot after browning the sausage for added depth.

Serving Suggestions

This soup pairs beautifully with a crusty loaf of sourdough bread or a side of garlic toast to soak up the savory broth. A simple green salad can add a refreshing contrast to the rich soup.

Frequently Asked Questions

Can I use a different type of cabbage?
Absolutely! If you can't find savoy cabbage, green cabbage works well as a substitute.
Is there a vegetarian version?
Yes, you can swap the sausage for a plant-based alternative and use vegetable broth instead of chicken broth.
How do I store leftovers?
Store in an airtight container in the fridge for up to three days. Reheat gently on the stove or in a microwave.

Savory Sausage and Savoy Cabbage Soup Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large pot over medium heat. Add the Italian sausage, using a spoon to break it apart as it cooks. You want it browned, not burned, so keep an eye on it. Once cooked, remove the sausage and set it aside.

In the same pot, toss in your diced onion and minced garlic. Sauté these until they're soft and fragrant, stirring frequently to avoid burning. Next, pour in the chicken broth, then add the chopped savoy cabbage, sliced carrots, and celery. Sprinkle in the caraway seeds, which will give the soup a subtle warmth.

Bring the mixture to a boil, then reduce the heat to a simmer. Return the sausage to the pot, cover, and let it all meld together for about 20 minutes. This is where the magic happens as the flavors really start to deepen.

After 20 minutes, stir in the heavy cream. Season with salt and pepper to your liking, and let it cook for an additional 5 minutes. This final simmer helps the cream integrate fully, giving the soup a rich taste and texture. Serve it up hot, garnished with a sprinkle of fresh parsley for a pop of color and freshness.

Why You'll Love This Recipe

  • The combination of Italian sausage and savoy cabbage creates a rich, savory flavor profile.
  • It's a one-pot wonder, making cleanup a breeze.
  • This soup is both filling and nutritious, packed with vegetables and protein.
  • Customizable to your taste with simple ingredient swaps.

Ingredients

1 lb Italian sausage (casings removed)
1 tbsp olive oil
1 medium onion (diced)
2 cloves garlic (minced)
4 cups chicken broth
1 medium savoy cabbage (chopped)
2 carrots (sliced)
2 ribs celery (sliced)
1 tsp caraway seeds
Salt and pepper to taste
1/2 cup heavy cream
2 tbsp fresh parsley (chopped)

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it apart with a spoon. Remove and set aside.
2. In the same pot, add onions and garlic, sauté until soft.
3. Pour in chicken broth, add cabbage, carrots, celery, and caraway seeds. Bring to a boil and then reduce to a simmer.
4. Return sausage to the pot, cover, and let simmer for 20 minutes.
5. Stir in heavy cream, season with salt and pepper, and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

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