Spicy Veggie Cabbage Soup recipe

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Ingredients

2 (4 ounce) links hot Italian sausage, casings removed
2 quarts chicken broth
1 (14 ounce) can crushed tomatoes
½ (8.5 ounce) package coleslaw mix
3 stalks celery, sliced
2 large potatoes, diced
2 large carrots, sliced
½ large onion, diced
2 cloves garlic, crushed
3 bay leaves
salt and ground black pepper to taste
½ cup heavy whipping cream, or to taste

Nutrition Info

161.6 calories
carbohydrate: 17.8 g
cholesterol: 27.8 mg
fat: 7.8 g
fiber: 2.7 g
protein: 5.7 g
saturatedFat: 3.5 g
servingSize: -
sodium: 829.1 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a stock pot over medium heat. Crumble sausage into the pot, cook and stir until completely browned, 5 to 7 minutes.

  2. Pour chicken broth into the pot, add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.

Recipe Yield

12 servings

Recipe Note

Just love this soup. I developed it to use up small quantities of veggies, and we fell in love with the flavors. For a less spicy soup, use regular italian sausage. For more heat, add some cayenne pepper and/or crushed red pepper flakes.

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