Andouille Sausage & Cabbage Soup

Andouille Sausage & Cabbage Soup

A classic, hearty late winter soup. Makes 6 servings at 230 calories each.

Recipe by Rachel’s Healthy Plate
Ingredients
  • 4 Gilbert’s Andouille Chicken Sausages, sliced into 1/4 in pieces
  • 1 tbsp olive oil
  • 6 c chicken broth
  • 28 oz can diced tomatoes, undrained
  • 1 c diced onion
  • 1 c diced carrots
  • 1/2 c diced celery
  • 6 c roughly chopped cabbage, ~ 1/2 medium head
  • 1 lb diced potatoes, 1/2 inch dice
  • 3 cloves minced garlic
  • 2 tsp Italian seasoning
  • 1 bay leaf
  • salt/pepper, to taste
Instructions
  1. Heat olive oil over medium heat in a large, heavy pot such as a dutch oven. Add onion, carrots, and celery. Season with a little salt and pepper. Saute 5-7 minutes, until onions begin to soften.
  2. Add in the minced garlic and sausages. Saute 1-2 minutes, until fragrant.
  3. Pour in the broth and drained tomatoes. Add Italian seasoning and bay leaf. Bring to a boil.
  4. Add potatoes and cabbage and simmer on low heat for 20-25 minutes until the cabbage and potatoes are soft. Adjust salt and pepper to taste. Enjoy!