This cabbage and sausage soup came to be one day when I had a few sausages, veggies, and a whole lot of nothing else in my fridge. I hadn’t thought about dinner and I had one of my recipes completely fail (it was this chocolate almond pound cake, which took several frustrating attempts to get right!). So I needed something to make/shoot because I was feeling totally disappointed and questioning for the zillionth time WHY I’m doing this whole food blogging thing…
Can I just say that warm soup just makes things right? It’s warm and comforting and I immediately felt better. I love its simplicity and ease and the general low-maintenance of the soup-making process. All you have to do is throw stuff in a pot, let all those yummy flavors meld, and you’ve got a whole meal (plus leftovers!).
This cabbage and sausage soup is loaded with low-carb vegetables, aromatics like garlic and onions, and some hearty, paleo chicken sausage that I’m fond of. But you want to know what makes this keto soup extra special and delicious? Roasted vegetables.
why you should bother roasting vegetables for soup
I know I just went on and on about how simple it is to make soup and now here I am trying to convince you to add an extra step to the process, but it’s SO worth it. And still quite easy. The roasting time caramelizes the vegetables which gives them extra flavor and a sweeter note once they’re in the stock.
how to make cabbage and sausage soup with roasted vegetables
For this recipe, I used the veggies I had, but I’m certain it would be delicious with other options, like leeks, shallot, or even radishes. Here’s what I used:
- vegetable broth (no sugar added)
- spices (red pepper flakes, Italian seasoning, salt and pepper)
- sausages (I use Sabatino’s paleo basil and black pepper chicken sausage, but you could try Kielbasa, Italian, Andouille or other heavily spiced sausages)
- olive oil
Here’s how it all comes together:
- Chop the veggies small (except for the parsley and cabbage), drizzle with olive oil and a sprinkle of salt and pepper, and roast them for 15 minutes.
- Chop the cabbage, mix it into the roasted veggies, and roast again for another 10 minutes.
- Cut the sausage into bite-size slices and brown the meat in a large pot or dutch oven with olive oil.
- Add the garlic, spices, broth, parsley, and roasted vegetables.
- Bring the soup to a boil, then lower heat so it softly simmers for about 10 minutes.
This keto-friendly soup is easy, comforting and flavorful! The only other thing it really needs is some savory almond meal bread on the side. 😉
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- This low-carb recipe for chicken adobo with garlic green beans (which happens to be the most-visited recipe on my site!).
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- The easiest keto brownies recipe that results in the perfect, fudgy brownie.
- 3 celery stalks
- 1 large carrot
- 1 yellow onion (medium or large)
- 4-5 tablespoons olive oil
- 1/2 head green cabbage
- 1/2 to 3/4 pound sausage, sliced (I used a spiced paleo chicken sausage but a Kielbasa, Andouille or other high-quality sausage will work)
- 1 teaspoon (or 2 cloves) minced garlic
- 1/4-1/2 teaspoon red pepper flakes
- 6 cups (1-1/2 quarts) vegetable broth
- 1 tablespoon chopped parsley
- 1 teaspoon Italian seasoning
- salt and pepper to taste (about 1 teaspoon each)
- Preheat the oven to 425°F. Dice the celery, carrot and onion and place it all on a baking sheet lined with parchment paper (or a silpat mat). Drizzle the vegetables with about 2 tablespoons of the olive oil and sprinkle on about a teaspoon of salt and pepper. Roast for 15 minutes.
- While the vegetables are roasting, cut the half head of cabbage into thin slices, then cut again crosswise to make them shorter. Rinse the cabbage, place it in a bowl, and pat it dry with paper towels. Pour on a tablespoon of olive oil and toss the cabbage to coat it.
- After the first 15 minutes of roasting, remove the vegetables from the oven and mix in the cabbage. Increase the temperature to 450°F and roast all the vegetables for another 10 minutes, or until the cabbage pieces have slightly charred edges.
- In a large pot or dutch oven, heat 1 tablespoon olive oil over medium heat, then add the the sliced sausage. Cook until the sausage is browned, about 5-7 minutes.
- Add the minced garlic and red pepper flakes to the sausage, then pour in the vegetable broth and increase the heat to high.
- When the vegetables are done roasting, carefully transfer them into the pot. Add the chopped parsley. Add the Italian seasoning and the remaining teaspoon of salt and pepper, if needed.
- Once the soup reaches a boil, reduce the temperature to low and let it simmer for about 10 more minutes.
- Taste and adjust with salt and pepper or more seasonings, as needed.
*I like to use Sabatino's Basil and Cracked Black Pepper Chicken Sausage (paleo) for this recipe but I'm certain it will be delicious with other high-quality sausages.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 16.6gSaturated Fat: 3.6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 36mgSodium: 490mgCarbohydrates: 7.3gNet Carbohydrates: 3.9gFiber: 3.4gSugar: 2gProtein: 11.2g
This nutritional information is approximate and is provided for convenience as a courtesy.