Simply adore this soup. We fell in love with the tastes after I created it to use up leftover veggies. Use ordinary Italian sausage for a soup that isn’t quite as hot. Add more cayenne pepper and/or crushed red pepper flakes for added spiciness.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
- 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.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 829 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Sorry, I only rated it 1 star as it was why to spicy for me but my husband loved it. I must admit it was probably due to the hot sausage I bought. The woman did say it was very hot. I will probably try again with a regular sausage and just add a few pepper flakes.
I used Cajun seasoning instead of salt and pepper and added cayenne pepper to spice it up. I did not add any heavy cream and it was delicious.
This is a very good recipe, easy and really tasty. I used finely shredded cabbage instead of coleslaw mix and sautéed the onions and garlic with the sausage but otherwise stuck to the recipe as shown. It was a big hit with my hubby.
I swapped the sausage links for a pound of ground pork and put half a cabbage head cut small instead of the coleslaw mix and I put four fresh tomatoes instead of the canned tomatoes. I also added 1 teaspoon each of rosemary, parsley, basil and oregano. I put three teaspoons of sea salt instead of salt, four bay leaves and a whole onion (I fried the onion first with the ground pork once the pork was cooked for a few minutes), five garlic cloves, and some ready to eat noodles my kids love. The rest of the recipe I followed besides adding the cabbage, celery and onion first and boiled it for and extra thirty minutes before I added the remaining ingredients.
Swapped Johnsonville Breakfast Sausage Links for the hot Italian sausage. I cut the links in half, browned and set aside while I added the remainder of the ingredients. Added the browned links and proceeded with the recipe as written omitting the 1/2 cup cream. Very yummy! This is really your basic soup recipe using basic soup ingredients. A wonderful beginner cook recipe. Using Johnsonville Breakfast Sausage Links made it “every body” friendly and was super flavorful.
Made this for dinner tonight as written except that my sausage was sweet instead of hot and I used about 4 oz of shredded cabbage in place of the cole slaw mix. I also cut back the broth to one quart since we like our soup less watery. My husband and I both loved it!
jammari…its headlined as a cabbage soup. How much cabbage do I use or is it headlined wrongly? It sounds delicious but I am looking for a cabbage soup today. : )