To get a sausage with a soft interior and a crispy exterior, air fried it. Both fresh and frozen sausage can be used in this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 (16 ounce) can diced plum tomatoes
- 2 teaspoons Italian seasoning
- 2 cubes beef bouillon
- 6 cups water
- 2 zucchinis, quartered and sliced
- 2 cups sliced cabbage
- 1 teaspoon garlic salt
- salt and ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
Instructions
- Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
- Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.
Nutrition Facts
| Calories | 93 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 1210 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I prepared this recipe as written, and we loved it! I wanted a vegetable soup that used cabbage as I had some braised cabbage leftover. This would be good with the addition of beans or ground meat as some other reviews said. I will definitely make this again!
Used Swiss Chard instead of cabbage used vegetable stock instead of water and cubes. Five stars.
This is pretty good–an easy recipe full of veggies. It’s nicely flavored, but was in need of some salt for our tastes.
I made this soup for my fam, and am only 14. It is a very easy and quick recipe and tasted o sooooooo delicious. My parents praised me for this soup?
Just made this ….wonderful! Will make again and enjoy how versatile this recipe is…Thank you!
Made as per the directions except used 4C of low sodium beef broth and 2C water. Overwhelming taste of oregano and cabbage. Good base, but next time I will omit the cabbage and half the Italian seasoning and go from there.
For low salt option- I left out the bouillon cubes, Italian seasoning, and garlic salt. Instead, I used 1 T parsley and 1 T oregano. Very tasty!
Very satisfying
I will make this again! Loved all the vegetables, adding green beans as well and cannellini beans too. I used one box and one 16 oz can of reduced sodium beef broth instead of the beef bouillon. The canned tomatoes I used were flavored with basil and oregano too for added flavor. So good and healthy.
Yummy and filling on a cold night! I made a substitution only because I did not have cabbage. Instead of cabbage, I peeled and diced 3 small potatoes, and added 1/4 cup of uncooked rice toward the end and simmered for 15-20 minutes more. I also added about 1/2 T. of sugar. To go with it, I broiled some sliced ciabatta bread with a little butter and Parmesan cheese.
We found this a great replacement for a canned soup that is no longer available. add rotini pasta for a bit of fun.
Since it’s a vegetable soup, I used vegetable broth instead of beef bouillon. I added barley which increased the cooking time but worth it. 2nd Note: I added alphabet pasta, but not cabbage.
Great soup, very easy. Added some cannelloni beans as other had suggested, as well as a cubed acorn squash I had on hand. We will make this again for sure!
Loved it. I used chicken broth instead of beef and added cooked, chopped up sweet Italian chicken sausage and it made the flavor even better. Hubby loved it too, and he’s pretty picky
When I got done with the original recipe I was very disappointed. The vegetables were under cooked though I followed directions precisely. As someone else mentioned the Italian seasoning was too strong. I had to do some things to fix it up to my tastes and stew it for an hour so the veggies were supple. I think next time I’ll use a crock pot and less Italian seasoning.
Delicious and low cal, my hubby loved it
WOW!! This was tasty. I used chicken broth instead of water and also used salt, pepper and garlic powder in place of the garlic salt. I followed the directions to a “T” and we were all impressed. This would also make a GREAT base for a Minestrone or to add in Italian sausage or meatballs, pasta and even shrimp/ scallops. DEE-licious!!
This was a fast and easy recipe, and it turned out delicious. I added whole wheat pasta (small shells), garlic, white pepper and cayenne to mine, and it was wonderful. On my next attempt I may add kidney beans and potatoes. Great recipe to play around with and make it your own!
Made this yesterday for dinner, a very easy, enjoyable recipe for a busy weekday. I used homemade beef broth, diced the onion and celery, used garlic powder in stead of garlic salt. We had the leftovers today to which I added some small pasta shells. Thank you sharing a wonderful soup, Peach822 !!
I made this for Hubs to grab and reheat in the microwave for a low carb lunch or snack. I used beef broth instead of bouillon and water. I also had more cabbage, probably 3 cups, but added it all anyway. I froze this in individual servings.
This is a delicious and easy soup! Italian seasoning is going to taste different depending on the brand…I used McCormicks and it was a hit at my cookie party. 🙂