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!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8 servings

Calories: 131 kcal per serving

Ingredients

4 - Al Fresco Roasted Garlic chicken sausages
2 tablespoons - olive oil
1 - white onion
1 - green pepper
3 - carrots
1 tbsp - garlic
4 cups - beef stock
1 can - diced tomatoes
3 cups - red potatoes
1 cup - cabbage
1 tbsp - oregano
1 ½ teaspoons - basil
Sea salt
Ground pepper

Instructions

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.
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.
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.
Finally, carefully ladle into bowls and serve! Garnish with fresh basil if desired.

Nutrition