Italian cabbage soup with sausage
Hearty soup, serve with a green salad or Caesar salad...
- 6 Italian sausages, casing removed and chopped
- 1 medium onion diced
- 2 carrots diced
- 4 cups thinly sliced cabbage
- 5 cups chicken stock
- 1 14.5 oz can diced tomatoes, undrained
- 2 tbs tomato paste
- 3 potatoes diced
- 1/2 tbs dried parsley
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- salt and pepper to taste
Heat sausage to brown. Transfer to 5 quart slow cooker.
Add onion garlic and carrots to skillet and cook until onion soft. Add cabbage and cook until cabbage wilts. Transfer to slow cooker.
Add stock, tomatoes, paste, potatoes, parsley, oregano and thyme and salt and pepper. May add parsnip if wish. Stir well.
Cook on low for 7-9 hrs or high for 4 hours.
Can keep 3 days in fridge if tightly covered.