- HP
- LC
Paleo Sausage Cabbage Soup
There is nothing better than a big bowl of soup on fall nights! This Paleo Sausage Cabbage Soup is filled with hearty and savory flavors. It checks all the boxes for me: bold flavors, a delicious and filling protein, varying textures and flavors, and it’s all made in one pot! I used Al Fresco chicken sausages in this soup which are a staple ingredient for me. They’re so flavorful!
Ingredients
Instructions
- Step 1
First, add olive oil to a Dutch oven or large skillet over medium heat. Once oil is hot, add sliced chicken sausages. Sear for 2 minutes before flipping and searing another 2 minutes.
- Step 2
Meanwhile, chop onion, green pepper and carrots. Then add to the Dutch oven. Add in minced garlic. Sauté for 4-5 minutes or until veggies have started to soften.
- Step 3
Next, add remaining ingredients to the Dutch oven. Bring to a boil and boil for 7 minutes. Then, reduce heat to low. Simmer for 20 minutes.
- Step 4
Finally, carefully ladle into bowls and serve! Garnish with fresh basil if desired.
Tips & Tricks
Per serving
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