EASY One-Pot Cabbage Soup That Hits Every Time!

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned crushed tomatoes

Fresh tomatoes add brightness but canned is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Water can be used to reduce costs, though it may lack depth.

Start by cutting the cabbage into thin pieces, about less than 1/4 inch thick, using approximately 3-4 cups of cabbage.

Cut the onion into a small dice, making horizontal and vertical cuts to ensure uniformity in size.

Peel and trim the carrots, then cut them into small pieces, ensuring they are not too large for the soup.

Cut Yukon gold potatoes into cubes smaller than 1 inch, ensuring they hold their shape when cooked.

Prepare garlic, using hard neck garlic for better flavor, and chop it up finely.

In a large pot, heat olive oil over medium heat until shimmering.

Add the chopped onion, carrots, and potatoes to the pot; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add Italian sausage to the pot; cook until browned, breaking it apart with a spoon, about 5-7 minutes.

Stir in chopped cabbage and cook until wilted, about 3-4 minutes.

Add canned tomatoes with juice, vegetable broth, bay leaves, thyme, black pepper, and salt to the pot.

Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes.

Adjust seasoning with salt and black pepper to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary