Cabbage soup with salsiccia and vegetables – a hearty, flavourful Italian-inspired soup.
This is one of those soups that tastes of comfort and warmth and leaves you properly full – without being heavy.
A hearty, flavourful cabbage soup with salsiccia, vegetables and tomato that works just as well on a weeknight as for a dinner with guests, when you want something rustic and full of flavour on the table.
Salsiccia is an Italian sausage packed with flavour – typically with garlic, fennel and spices – and you crumble it straight into the pot as the base. Here you fry it off with onion, garlic, tomato purée and warm spices such as paprika, thyme and rosemary.
A little butter and a little plain flour thicken the soup ever so slightly, giving it a full, rounded consistency – without it becoming thick or heavy.
Then in go the stock, chopped tomatoes and diced potatoes and carrots, which simmer until tender. Finally, rough chunks of pointed cabbage are added – it should keep a little bite – and the soup is finished with freshly chopped parsley, salt and freshly ground pepper.
A spoonful of autumn that both warms and fills you up – and tastes just as good the next day, if you are lucky enough to have leftovers.
The soup doesn’t need much attention – it’s a true one-pot dish that looks after itself. Serve it just as it is, or with a good piece of bread on the side, if you like.
Light on calories, nourishing and really, really good. A new weeknight favourite, if you ask me.
Cabbage soup with salsiccia, vegetables and tomato
Ingredients
- 300 g salsiccia fresh Italian sausage, loose meat or sausages
- 1 onion, roughly chopped
- 4 cloves garlic, finely chopped
- 2 tsp paprika
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 3 tbsp tomato purée
- 25 g butter
- 2 tbsp plain flour
- 1,2 l chicken stock
- 1 tin polpa or chopped tomatoes
- 600 g potatoes, diced
- 350 g carrots, diced
- 500 g pointed cabbage, cut into rough chunks also sold as sweetheart or hispi cabbage
- 1 handful parsley, finely chopped
- Salt and freshly ground pepper
- Oil
Method
- Heat a splash of oil in a large pot and brown the salsiccia meat well.If you are using salsiccia sausages, start by slitting the casings and scraping out the meat. Chop it roughly or crumble it between your fingers.
- Add the onion and garlic and fry until the onion is translucent, then sprinkle over the spices and stir in the tomato purée. Season with salt and freshly ground pepper.
- Melt the butter in the pot, then sprinkle over the flour and let it cook through for a moment.
- Add the stock, chopped tomatoes, potatoes and carrots and let the soup simmer, covered, until the vegetables are almost tender – about 10-15 minutes depending on the size of the pieces.
- Stir in the pointed cabbage and let it simmer, still covered, until tender but with a little bite.
- Finally, stir in the parsley and season to taste with salt and freshly ground pepper.
Nutrition
Premium
Hey. Hvad har du af erfaring, hvis jeg skal erstatte kartofler – kunne knoldselleri være en ide?
Hilsen Kasper
Hej Kasper
Jeg har faktisk netop givet det fif til en anden der spurgte på FB:)
Knoldselleri vil nemlig være super til suppen, og give en fantastisk smag:)
Og ellers kan jeg også anbefale græskar – men det giver mere fylde fremfor smag.
Jeg ville gå med knoldselleri for endnu mere smag:)
Dbh Dianna
Kan suppen mon fryses?
Hej Heidi
Det tænker jeg sagtens du kan ja 😉
Warm wishes, Dianna
Det er blevet en af yndlings supperne her i huset – Tak for en super opskrift
Hej Karen
Ej hvor gør det mig mega glad at høre, tak for din skønne besked 🙂
Warm wishes, Dianna
Hej, godt nytår.
Mon man kunne lave den med andet kål, evt. frisk grønkål?
Hej Hannah
Ja det tænker jeg godt, men vil nok skære lidt ned på mængden, pga den lidt grovere tekstur. Jeg ville nok nøjes med 200-250 gram frisk finthakket grønkål 🙂
Warm wishes, Dianna
Kan man lave den uden pølse ? Hvis ja skal der så noget andet i for at give smag
Vh Maria
Hej Maria
Det kan du godt ja, men den bidrager naturligvis med en del smag.
Hakket oksekød kan være en erstatning, men skal det vær vegetarisk vil jeg foreslå svampe, da de er rige på umami og smag:)
Warm wishes, Dianna
Hej
Suppen koger i gryden, og var let at lave
Jeg er bare i tvivl om hvornår salcissia skal ned i væsken. Den har jeg jo stegt på panden, hvor væsken skal i en gryde? Så one pot kan den vel ikke kaldes?
Hej Pernille
Arh det er en fejl, jeg mener naturligvis en gryde – for det hele laves i samme gryde:)
Det er rettet:)
Håber den smagte dig:)
Warm wishes, Dianna
Smagfuld og ikke mindst mega nem suppe Grøntsager kan sagtens varieres efter ønske og ønskes den “mere fyldig” kan man sagtens tilføje fløde
Hej Julika
Ej hvor gør det mig glad at høre altså, tak for de søde ord 🙂
Warm wishes, Dianna