Cabbage, Sausage and Potato Soup

Cabbage, Sausage and Potato Soup , By supereasy.blognindi.site .

This Cabbage, Sausage and Potato Soup recipe is nice and hearty and comforting, it's full of the best savory flavors, and it's guaranteed to warm you right up!

Total Time: 45 Minutes, Servings: 8 Servings

Ingredients :

• 1 pound kielbasa sausage*, sliced into bite-sized pieces
• 2 tablespoons extra-virgin olive oil
• 3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 1 small green cabbage, chopped into bite-sized pieces
• 3 cloves garlic, minced
• 6 cups chicken or vegetable stock
• 1 pound red potatoes, diced
• 1 tablespoon Italian seasoning, homemade or store-bought
• 1 bay leaf
• Kosher salt and freshly-cracked black pepper

Instructions :

• Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
• Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
• Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed. (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor. A pinch of crushed red pepper flakes will also help bring out the flavors.)
• Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

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