In this French-style healthy soup recipe, sausage, cabbage and root vegetables simmer together to make a comforting and healthy meal. Serve the soup piping hot with grated Parmesan cheese on the side. Like most soups, the flavors are even better if it’s made a day ahead.
Active Time: 55 minutes |
Total Time: 2 hours
2 tablespoons extra-virgin olive oil, divided
1 pound Italian turkey sausage, mild or spicy, casings removed
1 cup chopped onion
3 cloves garlic, thinly sliced
1/8 teaspoon salt
Freshly ground pepper to taste
2 medium carrots, diced (1/2 inch)
2 small turnips, peeled and diced (1/2 inch)
1 medium celery root, peeled and diced (1/2 inch)
1 large Yukon Gold potato, peeled and diced (1/2 inch)
10 cups very thinly sliced green cabbage (about 1/2 medium head)
8 cups low-sodium chicken or vegetable broth
3/4 cup dry white wine
1 cup chopped fresh tomato
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 cup grated Parmesan cheese
Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain.
Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.
Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.
Per serving :
11 g Fat;
3 g Sat;
5 g Mono;
47 mg Cholesterol;
31 g Carbohydrates;
21 g Protein;
6 g Fiber;
650 mg Sodium;
1086 mg Potassium