Hearty Sausage Soup
Submitted by timtool1
Hearty sausage soup with hot Italian sausage marinated in white wine and garlic, simmered with cabbage, tomatoes, and green chiles. A bold, spicy one-pot soup that fills the kitchen with incredible aroma.
YIELD
8 servingsPREP
20 minCOOK
50 minREADY
1 hrsHot Italian sausage gets a 30-minute bath in dry white wine and minced garlic before this soup even starts cooking. That marinade isn’t just for show. It infuses the sausage with wine’s acidity and garlic’s bite, and the reserved liquid becomes the base of the broth.
Browned sausage and onion go back in the pot with the wine marinade for a 20-minute covered simmer, then chopped cabbage, canned tomatoes (juice and all), water, and green chiles join for another 20 minutes. The cabbage softens into the broth and soaks up the spicy sausage drippings while still keeping some crunch.
Prick the sausage casings with a fork before cutting. This lets the fat render out during browning so you can drain it off, keeping the soup flavorful without being greasy.
Chef Tips
- Drain the fat after browning the sausage and onion. Hot Italian sausage throws off a lot of grease, and skipping this step makes the soup oily.
- Use the wine marinade. It deglazes the browned bits from the bottom of the pot and adds a depth you can’t get from water alone.
- Add the cabbage with the tomatoes, not earlier. Cabbage added too soon turns mushy and loses its texture.
Variations
- Swap hot sausage for sweet Italian if you want the fennel flavor without the heat.
- Add a can of white beans (cannellini or Great Northern) for more body and protein.
- Stir in a handful of torn kale alongside the cabbage for extra greens and color.
Ingredients
Directions
Using the tines of a fork, prick the sausage casing several times.
Cut the sausage in 1-inch pieces; place in a large mixing bowl.
For marinade, add wine and garlic to sausage pieces.
Marinate for 30 minutes.
Drain sausage pieces, reserving marinade.
In a Dutch oven or large kettle, cook the sausage and onion until the meat is brown and onion is tender.
Drain off fat.
Add reserved marinade. Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes.
Stir in cabbage, undrained tomatoes, water and green chili peppers.
Simmer, covered, for 20 minutes more, stirring occasionally.
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