SAUSAGE, CABBAGE & ROOT VEGETABLE SOUP RECIPE - (4.1/5)

Sausage, Cabbage & Root Vegetable Soup Recipe - (4.1/5) image

Provided by garciamoss

Number Of Ingredients 17

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2 tablespoons extra-virgin olive oil, divided
1 pound Italian turkey sausage, mild or spicy, casings removed
1 cup chopped onion
3 cloves garlic, thinly sliced
1/8 teaspoon salt
Freshly ground pepper to taste
2 medium carrots, diced (1/2 inch)
2 small turnips, peeled and diced (1/2 inch)
1 medium celery root, peeled and diced (1/2 inch)
1 large Yukon Gold potato, peeled and diced (1/2 inch)
10 cups very thinly sliced green cabbage (about 1/2 medium head)
8 cups low-sodium chicken or vegetable broth
3/4 cup dry white wine
1 cup chopped fresh tomato
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 cup grated Parmesan cheese

Steps:

Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain. Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour. Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan. Make Ahead Tip: Cover and refrigerate for up to 3 days.