Sausage, pasta, tomato and cabbage soup
Sausage, pasta, tomato and cabbage soup is a soup that serves 4. Watching your figure? This dairy free recipe has 284 calories, 8g of protein, and 14g of fat per serving. For $2.01 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. This recipe from Casaveneracion requires onions, oregano, both, and carrots. This recipe is liked by 45 foodies and cooks. From preparation to the plate, this recipe takes about 50 minutes. With a spoonacular score of 62%, this dish is solid. Users who liked this recipe also liked Cabbage-Tomato Pasta Toss, Sausage Cabbage Soup, and Sausage and Cabbage Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
6 to 8 c. of good quality broth (see homemade broth)
about 4 c. of shredded cabbage
a can of stewed or diced tomatoes
about 1 c. of cubed carrots
2 tbsps. of olive oil (optional if your sausages are fatty)
1/2 c. of chopped onions
2 pinches of dried oregano
about 90 g. of pasta, any shape
salt and pepper, to taste
about 100 g. of sausages (garlicky and salty work best), casings discarded
parsley or sweet basil, or both, to garnish
Equipment:
pot
bowl
ladle
Cooking instruction summary:
InstructionsHalf-cook the pasta in plenty of salted water then drain. Why half-cook? So it can finish cooking in the soup to allow it to absorb all the flavors and to allow it to disperse some starch into the broth to make it thicker.While the pasta cooks, heat the olive oil in a large heavy pot. Add the sausage meat, crumbling with a spoon. Cook, stirring, until no longer pink. Add the chopped onions. Cook, stirring, until the sausage meat is lightly browned and the onion bits start to soften.Pour in the broth.Add the stewed or diced tomatoes.Add the shredded cabbage, cubed carrots, oregano and half-cooked pasta. Taste. Season lightly with salt and pepper (don’t try to finish the seasoning at this point; you can add more later). Bring to the boil, lower the heat, cover and simmer for 20 to 30 minutes.Taste the soup once more and adjust the seasonings, as needed.Ladle the soup into bowls. Top with snipped parsley or sweet basil, or both. Serve hot with crusty bread.
Step by step:
1. Half-cook the pasta in plenty of salted water then drain. Why half-cook? So it can finish cooking in the soup to allow it to absorb all the flavors and to allow it to disperse some starch into the broth to make it thicker.While the pasta cooks, heat the olive oil in a large heavy pot.
2. Add the sausage meat, crumbling with a spoon. Cook, stirring, until no longer pink.
3. Add the chopped onions. Cook, stirring, until the sausage meat is lightly browned and the onion bits start to soften.
4. Pour in the broth.
5. Add the stewed or diced tomatoes.
6. Add the shredded cabbage, cubed carrots, oregano and half-cooked pasta. Taste. Season lightly with salt and pepper (don’t try to finish the seasoning at this point; you can add more later). Bring to the boil, lower the heat, cover and simmer for 20 to 30 minutes.Taste the soup once more and adjust the seasonings, as needed.Ladle the soup into bowls. Top with snipped parsley or sweet basil, or both.
7. Serve hot with crusty bread.
Nutrition Information:
covered percent of daily need
