Substitute ground pork or ground beef for the sausage for a milder soup.Sausage should really be considered a convenience food because there are so many flavoring ingredients added to it during the grinding process. All those flavors are then transferred to this hearty soup.
Makes 4 to 6 servings | Active time: 20 minutes | Minimum cook time: 31/2 hours in a medium slow cooker
1/2 pound bulk luganega, cotechino, or other raw Italian sausage
1 medium onion, diced
2 garlic cloves, minced
2 carrots, diced
4 cups firmly packed thinly sliced green cabbage
5 cups Chicken Stock or purchased stock
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 pound redskin potatoes, scrubbed and cut into 3/4-inch dice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste
1. Heat a skillet over medium-high heat. Add sausage and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until sausage is browned. Remove sausage from the pan with a slotted spoon, and transfer it to the slow cooker. Discard all but 2 tablespoons fat from the skillet.
2. Add onion, garlic, and carrots to the skillet, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add cabbage, and cook for an additional 2 minutes, or until cabbage begins to wilt. Scrape mixture into the slow cooker.
3. Add stock, tomatoes, tomato paste, potatoes, parsley, oregano, and thyme to the slow cooker, and stir well. Cook on Low for 7 to 9 hours or on High for 31/2 to 41/2 hours, or until potatoes are tender. Season to taste with salt and pepper, and serve hot.
Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally.
Variation:
Substitute ground pork or ground beef for the sausage for a milder soup.