- 2 (4 ounce) links hot Italian sausage, casings removed
- 2 quarts chicken broth
- 1 (14 ounce) can crushed tomatoes
- 1/2 (8.5 ounce) package coleslaw mix
- 3 stalks celery, sliced
- 2 large potatoes, diced
- 2 large carrots, sliced
- 1/2 large onion, diced
- 2 cloves garlic, crushed
- 3 bay leaves
- salt and ground black pepper to taste
- 1/2 cup heavy whipping cream, or to taste
- Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
- Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.
04/07/2018
recipepes.com
Spicy Veggie Cabbage Soup, recipe
PT15M
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455 calories
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