Prepare yourself for some of the yummiest soup of allllll time!
Surrrously.....it's one of my all time favorites
1# italian sausage (I use hot), carrots, a small head of cabbage, onion, leeks, 14 can diced tomatoes (not pictured) garlic, and chicken broth
Shred your cabbage, dice the onion and carrots. and slice your leeks in half and then into half moons
Never used leeks before? Lemme show you how to clean them
The top parts of the leeks are tough, so cut of all the really dark green parts, leaving the light green and white
Then slice the leek lengthwise down the middle...you'll see that the leek is made up of many layers....which tend to be full of dirt
So slice across into half moons and put them into a bowl full off cold water and swish them around. The dirt should rinse off and fall to the bottom of the bowl. Just scoop all the leeks off the top and set on paper towel to drain a bit of the water off
Begin by browning and breaking up your sausage, then add your carrots, onion, leeks, and cabbage. Saute until partially cooked and the cabbage begins to wilt down a bit
Add garlic and season with salt and pepper. Pour in diced tomatoes and broth and let simmer
You could most certainly eat it right away and it would be amazing......but I actually always purposely make it a day ahead.
There's something about letting it cool down and sit all together overnight and reheating it that makes it EXTRA delicious!
I've passed this recipe onto quite a few people and some of them have done it in the crock pot with great success. I myself have never done it this way but if you're a crock pot enthusiast give it a go!
Sausage Cabbage & Leek Soup
1 # Italian sausage
1 leek, sliced
1 small head of cabbage, shredded
2 carrots peeled and sliced in half moons
4 cloves garlic
14 oz can diced tomatoes
6-8 cups chicken broth
Salt & pepper
Cook sausage. Add carrots, onion, leeks, and cabbage and cook partially until the cabbage begins to wilt. Add garlic and seasonings. If not using hot italian sausage but you desire heat, add some red pepper flakes. Add tomotoes and 6-8 cups of broth, depending on how much cabbage and veggies you have. You want enough to cover. Let simmer
*Tastes even better if made a day ahead to develop flavors