Thursday, March 3, 2011

Mmm Mmm Good!

With St. Patrick's Day right around the corner, it makes me think of cabbage.  And when I think cabbage, I think of one of my favorite soups.  It's hearty, healthy and delicious.  In my quest to be accountable to all the ingredients I buy, and not throw away leftovers away, this is the perfect dish.  There is no doubt that you will have what seems to be a ton of soup...but you can freeze the left overs and have it ready in a pinch!  This soup is savory with a touch of sweet from the sausage.  It's versatile as well.  If you'd like to make it a vegetarian soup, substitute beans for the sausage.  White navy beans or kidney beans would be a great addition or substitution.  My secret ingredient for this soup is the rind from a wedge of Parmesan cheese.  When you add the rind to the soup, it gives the broth a creamier, nutty flavor.  It is truly a game changer!  I hope you enjoy the as much as I have over the years.

Cabbage Soup

1/2 package Lean Turkey Kilbasa
4 links Aidells Chicken and Apple Sausage
1 large Vidalia onion
4 medium turnips
1 bunch Red Chard
1 medium head of Green Cabbage
64 oz. Low Sodium Chicken Stock
1 small can fire roasted diced tomatoes
3 Bay leaves
1 tsp. dried thyme
1 tsp. dried oregano
1 rind of Parmesan cheese 
salt and pepper to taste
olive oil

In a large dutch oven add 2 Tbs. olive oil.  Dice onion, kilbasa and apple sausage. Saute diced onion over medium-low heat in until translucent.  Add diced kilbasa and apple sausage.  

Increase heat to medium-high to saute sausage and onions.

Peal turnips.  Chop turnips into bite size pieces.  Wash and dry red chard.  Chop red chard into large slices.  Discard the stalks of the chard.  Add the turnips and chard to the pot and stir.  

While the chard is cooking down, chop the cabbage into 1 to 2 inch pieces.  

Add cabbage to the pot and stir. 

 Once the veggies have a chance to cook down a bit, cover them with the chicken stock. 

Add the remainder of all the ingredients and simmer on low for 45 minutes.  Adjust salt as necessary.  The Parmesan rind will soften while cooking.  Remove parm rind and bay leaves before serving.  

Stir occasionally while cooking.  Serve immediately, or refrigerate up to 5 days.  May be frozen for up to 2 months.

Serve with toasted crostini bread or crackers.

Since it was lunch time while I was making the soup and I couldn't wait another 45 minutes....I floated some fresh tortellini in the top of the soup for 7 minutes...Delicious tortellini in broth!

While Kevin and I were in Bologna, Italy (food capital of Italy, and where tortellini was invented) my brother's friend introduced us to how tortellini was originally made and served.  They only serve it in broth, and I have to say, I will not eat it any other way anymore.  No heavy sauce for me...the broth is the way to go!



  1. did I miss this post? This looks amazing! Adding it to my menu for the week! =)

  2. Stacey, that looks sooo good. I'm adding these ingredients to my grocery list. Can't wait to make it. Thanks!:)