This Cabbage Soup with Sausage is a warm, healthy bowl of comfort! Full of flavor and tasty veggies! And it’s gluten free, and low carb!
Table of Contents
Why you will LOVE This Recipe
It’s that time of year again, and in my opinion, FALL is all about pumpkin baked treats and cozy, warm bowls of soup! I’m always up for a bowl of instant pot broccoli cheddar soup and can’t say no to some easy homemade crockpot vegetable soup. Today’s soup brings all the comfort and flavor- enter in low carb cabbage soup with sausage! It’s made with whole, healthy foods and aromatic, flavorful spices along with some absolutely delicious sausage to bring it all together. It’s also really good for you and will please even the pickiest of eaters, so you NEED to put this cozy fall soup on your dinner rotation ASAP.
Ingredients Needed
Nothing’s better than a recipe that is absolutely DELICIOUS but also is made with good-for-you ingredients that you can feel good about feeding your family. This cabbage soup recipe with sausage fits the bill and you are going to love it! Here’s what you will need to gather together to make it:
- Olive Oil
- Small Onion
- Celery
- Garlic
- Carrot
- Andouille or Italian Chicken Sausage
- Chicken Broth
- Crushed Tomatoes
- Thyme
- Salt
- Head of Cabbage
- Fresh Parsley
How to make Cabbage Soup with Sausage
Soften
Heat up the oil in a large pot and add the garlic, onion and celery. Cook, stirring often, until soft. Add in the carrots and sausage, cooking until browned.
Simmer
Add in all remaining ingredients except for the parsley and mix in the cabbage well. Bring the mixture to a full boil, then reduce the heat and simmer for a while.
Serve
Stir in the fresh parsley, serve and DEVOUR!
How to store Cabbage Soup with Sausage
Now that you have your finished pot of cabbage soup, it’s time to enjoy it! If you have leftovers, store them in an airtight container and keep in the fridge for about 3 days. To freeze, make sure the container is a freezer safe one and label it- your soup will last in the freezer for up to 3 months.
Serving Suggestions
This keto cabbage soup with sausage is hearty, cozy and very tasty all on it’s own, but soup is always made better with sides! For this recipe, I would suggest serving it with some easy sweet vegan cornbread with applesauce or even just a thick slice of your favorite bread. If you’re wanting to stick with keto side dishes, I would recommend a green veggie side salad to serve with this soup.
Cabbage Soup FAQ
Keto is a fantastic keto food choice, as there are only about 2 net carbs per cup of shredded cabbage! It’s a popular choice when creating keto meals.
It sure is! Cabbage contains lots of fiber, keeps you full, and contains nutrients to keep your stomach and intestines strong.
If you want to keep this soup meat free, feel free to leave out the sausage! It will still be delicious and flavorful without it.
I recommend using a white head of cabbage for this soup recipe.
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Ingredients
- 1 Tbsp Olive oil
- 1/2 Small onion, diced
- 2 Ribs Of celery, thinly sliced
- 1/2 Tbsp Garlic, minced
- 1 Large carrot, sliced
- 2 Links Andouille or Italian Chicken sausage, sliced (pork is fine too)
- 4 Cups Chicken broth
- 1 Can Crushed tomatoes (15oz)
- 1 tsp Dried Thyme
- 1/2 tsp Salt (or to taste)
- 1/2 Medium head of cabbage, chopped (about 6 cups)
- 3 Tbsp Fresh parsley, minced
Instructions
- Heat the oil in a large pot or Dutch oven on medium high. Add in the onion, garlic and celery and cook until browned and softened, about 5 minutes.
- Add in the carrot and sausage and cook until lightly browned, about 2-3 minutes.
- Add in all the remaining ingredients, except the parsley, stirring the cabbage in well. Bring to a boil.
- Once boiling, cover and reduce the heat to low and simmer for 30 minutes.
- Stir in the parsley and DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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