This delicious low-carb soup is oh-so-good! It comes together quickly in a single pot, so you don’t have to spend a ton of time cleaning up afterwards. If you have time, make a double batch and freeze the leftovers to enjoy later.
Yield: 8 servings
Total Prep Time: 40 minutes
1 pound bulk spicy pork sausage, crumbled
1 can (28 oz.) diced tomatoes, un-drained
3 c. chicken or vegetable stock
1 T. oregano, dried
2 t. garlic powder
3” piece hard Parmesan rind
2 cans (15 oz.) cannellini beans, drained and rinsed
salt and pepper, to taste
3 cups fresh cabbage, cut into bite sized pieces
Fresh parsley, washed, stems removed and finely chopped
Parmesan cheese, freshly grated
Add crumbled bulk pork sausage to a large skillet over medium heat. Cook until no longer pink inside. Carefully drain excess fat from the pan and return to heat.
Add diced tomatoes, chicken or vegetable stock, oregano, garlic powder, and Parmesan rind to pan. Stir to combine and increase heat to medium-high.
Cook until liquid almost boils, then reduce heat to medium-low. Add cannellini beans to pan. Cover and simmer for 20-25 minutes, stirring occasionally. Season with salt and pepper, to taste.
Add cabbage to pot and continue simmering until tender, about 10-15 minutes.
Remove from heat and ladle into bowls. Garnish with chopped parsley and grated Parmesan cheese, if desired, and serve immediately.
Note: If soup is too thick, add a little more stock. If it is too thin, continue cooking until desired consistency is reached.
- 1 pound bulk spicy pork sausage, crumbled
- 1 can (28 oz.) diced tomatoes, un-drained
- 3 c. chicken or vegetable stock
- 1 T. oregano, dried
- 2 t. garlic powder
- 3” piece hard Parmesan rind
- 2 cans (15 oz.) cannellini beans, drained and rinsed
- salt and pepper, to taste
- 3 cups fresh cabbage, cut into bite sized pieces
- Garnish (optional):
- Fresh parsley, washed, stems removed and finely chopped
- Parmesan cheese, freshly grated