Italian Sausage Cabbage Vegetable Soup with Fresh Herbs
A hearty and comforting soup featuring Italian sausage, tender cabbage, and fresh vegetables simmered in a rich broth with white wine and aromatic herbs. The combination of carrots, celery, and onion creates a classic mirepoix base, while fresh rosemary and thyme add depth and fragrance. Perfect for cold weather meals or when you need a satisfying one-pot dinner that fills the kitchen with wonderful aromas. Serve with freshly grated Parmesan cheese for added richness.
Ingredients
- 2 Tbsp olive oil
- 12 oz Italian sausage, pre-cooked
- 1 large onion, finely chopped
- 3 cloves garlic, pressed
- 2 carrots, peeled and chopped
- 1 cup celery, chopped
- 1 small head green cabbage, thinly sliced
- 8 cups chicken or vegetable stock
- ¾ cup dry white wine
- 1 cup fresh tomatoes, chopped
- 1 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, chopped
- fresh ground pepper
- fresh Parmesan cheese
Instructions
- 1
Heat olive oil in a large pan over medium high heat
- 2
Add onion and cook for 4-5 minutes, then add garlic and cook for additional minute
- 3
Add the sausage and cook for 5-7 minutes
- 4
Reduce heat to medium and add carrots and celery, cook for 2-3 minutes
- 5
Add cabbage and cook until starting to wilt, about 2 minutes
- 6
Add broth, wine, and tomatoes with fresh rosemary and thyme
- 7
Increase heat to high and bring to a boil
- 8
Reduce heat to low and simmer for up to 1 hour
- 9
Serve with fresh Parmesan cheese and fresh ground pepper
Tips
Use pre-cooked Italian sausage to save time and reduce the amount of rendered fat in the soup.
Slice the cabbage thinly so it wilts evenly and doesn't overpower the other vegetables.
Let the soup simmer for the full hour to develop deep, rich flavors and tender vegetables.
Good to Know
Refrigerate for up to 4 days. Flavors improve overnight.
Can be made 1-2 days ahead. Reheat gently and add fresh herbs before serving.
Serve hot with crusty bread and extra Parmesan cheese on the side.
Common Mistakes
Don't skip browning the sausage properly to avoid bland flavor
Avoid overcooking cabbage to prevent mushy texture
Substitutions
FAQ
Can I freeze this soup?
Yes, freeze for up to 3 months. The cabbage texture may soften slightly but flavor remains excellent. Thaw overnight and reheat gently.
What if I don't have white wine?
Replace with additional broth or use a splash of white wine vinegar for acidity. The soup will still be delicious without wine.
Can I use a different type of sausage?
Absolutely. Turkey sausage, chicken sausage, or even vegetarian sausage work well. Adjust cooking time based on whether it's pre-cooked.