Do you ever buy cabbage and use only a little bit for a meal and then have practically the whole head of cabbage just sitting in the fridge? No, okay maybe that’s just me.😅 Now that the weather has cooled, when I have leftover cabbage, I use it for this Tuscan cabbage soup. It’s so yummy, so easy to make, and comes together in a jiffy! Served with a piece of homemade garlic bread or ciabatta? Yes Ma’am!
When Is Cabbage In Season?
Before we get to the recipe, I want to tell you a little bit about our star ingredient. Cabbage is harvested in late fall to early spring, so you will find the best selection during that time frame. It makes the perfect addition to winter soups. Including this one, I am sharing with you.
How To Make Cabbage Soup
Prep: Chop the onion. Chop the cabbage and wash it well. Mince the garlic. Drain and rinse the beans.
Cook: Start by browning lb of Italian sausage in a large stew pot or dutch oven over medium heat. Once done, transfer it to a bowl and set it aside. Then add in the chopped onion and cook for a couple of minutes to soften the onion. Next, add in the chopped cabbage and the minced garlic. Cook a couple more minutes, or until the garlic is nice and fragrant.
Add in the tomatoes, beans, sausage, and chicken broth. Stir well to combine, then allow it to come to a simmer. Cover, lower the heat to medium and simmer for 15-20 minutes. Season with salt to taste and give it a good stir. All done and ready to serve! How quick and easy was that?
Tips and Substitutions
~ Use any white bean you like or use red kidney beans instead.
~ Swap out the sausage for bacon, ground beef, ground turkey. If you use a sausage substitute, I suggest adding 1 tsp of an Italian seasoning blend to the protein while you brown it.
~ To cook in the slow cooker, brown the sausage and then dump it into the slow cooker along with the rest of the ingredients and cook on low for 6 hrs or 3 hrs on high.
How To Store Cabbage Soup
Cabbage actually holds up pretty well in the refrigerator if stored properly. Store in an airtight container and place in the back of the refrigerator.
For meal prepping, use individual size airtight storage containers, and place them near the back of the fridge, or in the freezer. Quart size freezer bags are also a good option. Just portion individual servings, then lay flat in the freezer.
This cabbage soup will last you up to 4 days in the refrigerator and up to 3 months in the freezer.
If you loved this quick and delicious soup, check out my other cozy soups to keep you warm during the cold months!
Till the next one!
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Cabbage Soup ( Tuscan Style )
- 1 Tbsp olive oil
- 1 lb Italian sausage ( Mild or Spicy )
- ½ head of cabbage chopped
- 1 onion chopped
- 3 garlic cloves minced
- 1 14 oz can diced tomatoes ( Italian style )
- 1 16 oz can white kidney, cannellini, or navy beans drained and rinsed
- 5 cups chicken broth
- salt to taste
- Place a large stew pot over medium-high heat and add 1 Tbsp olive oil. Add in the sausage until cooked through (about 10 minutes ). Transfer the sausage to a bowl and set aside. Discard the sausage drippings.
- Add the chopped onion to the pot and cook for a couple of minutes. Then stir in the garlic and cabbage, cook for another 2 minutes.
- Add the tomatoes, beans, sausage, and chicken broth. Stir to combine and allow it to come to a simmer. Cover, reduce the heat to medium. and simmer for 15-20 minutes. Season with salt to taste. Enjoy!
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