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(food capital of Italy, and where tortellini was invented) my brother's friend introduced us to how tortellini was originally made and served.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!
omg...how did I miss this post? This looks amazing! Adding it to my menu for the week! =)
ReplyDeleteStacey, that looks sooo good. I'm adding these ingredients to my grocery list. Can't wait to make it. Thanks!:)
ReplyDelete