Italian Sausage, Cabbage and Vegetable Soup

Italian Sausage, Cabbage and Vegetable Soup

This homemade soup is easy and light. It also stores well, so you can enjoy all week long. Remember that cabbage diet that was the weight loss craze years ago? This reminds me of that soup, but more satisfying and meaty. I took the original recipe and made it vegan, and it was delicious! Italian Sausage, Cabbage and Vegetable Soup is a great soup to make on a Sunday and eat throughout the week for lunch.

Because of the high fiber and tons of vegetables, this will help you stay on your healthy eating track!

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Italian Sausage, Cabbage and Vegetable Soup
Filled with fiber, veggies! Can be Vegan or Vegetarian if you wish. Also gluten- and dairy-free.
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Brown the sausage at the bottom of a large soup pot over medium-high heat, breaking up into small pieces as it browns.
  2. Remove from pot and set aside, leaving the oil from the sausage in the pot.
  3. Add onions, garlic and carrots to the pot with hot oil (if there is any from the Tofurky sausage ... if not add a little veggie broth to cook raw vegetables).
  4. Add cabbage and tomatoes. Continue to cook, stirring often for about 5 min.
  5. Mix in the remaining ingredients and bring soup to a boil, then lower to a simmer for 20-30 minutes.
Recipe Notes

Melissa's Modifications:

As I mentioned, you can make this full on with Italian sausage and chicken broth or make it Vegetarian/Vegan using Italian Tofurky sausage with veggie broth.

Nutritional Value: Vegan Version- 105 Calories; 4.5g Fat; 7.3g Carbs; 2g Fiber; 8g Protein.

Original Recipe: 116 Calories; 7g Fat; 7 Carbs; 2g Fiber; 6g Protein

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