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Sausage Cabbage Soup

A hearty soul-comforting soup topped with homemade pesto and served piping hot on chilly nights. This one always feels like it was made with love.
Serving Size: 8 People, Prep Time: 15 Minutes, Cook Time: 40 Minutes


  • 1 savoy cabbage chopped
  • 1-2 tbsp olive oil
  • 4 large carrots chopped
  • 1 turnip chopped
  • 1-2 garlic bulbs minced
  • 7 sausages (any kind works)
  • 6 cups chicken broth
  • 3 tbsp pine nuts
  • 2 tbsp parmesan cheese
Italian Parsley Pesto
  • 1 1/2 tbsp olive oil
  • 1/4 cup Italian parsley minced
  • 2 garlic cloves minced
  • 1 tbsp pine nuts


  • Chop uncooked sausage and fry on medium heat.
  • At the same time, add olive oil to a separate pot and sauté chopped cabbage. Salt to taste. Add chopped carrots and turnip, minced garlic, and pine nuts to the cabbage mixture.
  • Meanwhile, make the Italian parsley pesto: Mince the parsley and 2 cloves of garlic. Grind in a mortar and pestle with olive oil and pine nuts. Salt to taste.
  • Once the sausage is fully cooked, remove it from heat an dchop roughly. Add sausage to the cabbage mixture. When vegetables are al dente, pour in the chicken broth.
  • Simmer on low for 5-30 minutes. It gets more flavorful with time.
  • Serve with a drizzle of pesto and parmesan cheese.
Tried this recipe?Let us know how it was!

Playlists: Bayou, Reign, Celtic

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