This delicious low-carb soup is oh-so-good! It comes together quickly in a single pot, so you don’t have to spend a ton of time cleaning up afterwards.
If you have time, make a double batch and freeze the leftovers to enjoy later.
Yield: 8 servings
Total Prep Time: 40 minutes
Ingredients
1 pound bulk spicy pork sausage, crumbled
1 can (28 oz.) diced tomatoes, un-drained
3 c. chicken or vegetable stock
1 T. oregano, dried
2 t. garlic powder
3” piece hard Parmesan rind
2 cans (15 oz.) cannellini beans, drained and rinsed
salt and pepper, to taste
3 cups fresh cabbage, cut into bite sized pieces
Garnish (optional):
Fresh parsley, washed, stems removed and finely chopped
Parmesan cheese, freshly grated
Directions
- Add crumbled bulk pork sausage to a large skillet over medium heat. Cook until no longer pink inside. Carefully drain excess fat from the pan and return to heat.
- Add diced tomatoes, chicken or vegetable stock, oregano, garlic powder, and Parmesan rind to pan. Stir to combine and increase heat to medium-high.
- Cook until liquid almost boils, then reduce heat to medium-low. Add cannellini beans to pan. Cover and simmer for 20-25 minutes, stirring occasionally. Season with salt and pepper, to taste.
- Add cabbage to pot and continue simmering until tender, about 10-15 minutes.
- Remove from heat and ladle into bowls. Garnish with chopped parsley and grated Parmesan cheese, if desired, and serve immediately.
Note: If soup is too thick, add a little more stock. If it is too thin, continue cooking until desired consistency is reached.
