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:

Quickview
279k Calories
8g Protein
14g Total Fat
30g Carbs
8% Health Score
Limit These
Calories
279k
14%

Fat
14g
22%

  Saturated Fat
3g
21%

Carbohydrates
30g
10%

  Sugar
8g
9%

Cholesterol
18mg
6%

Sodium
1801mg
78%

Get Enough Of These
Protein
8g
16%

Vitamin A
6195IU
124%

Vitamin K
65µg
62%

Vitamin C
29mg
35%

Manganese
0.42mg
21%

Selenium
14µg
21%

Fiber
3g
16%

Vitamin B6
0.27mg
14%

Folate
45µg
11%

Phosphorus
112mg
11%

Vitamin B1
0.16mg
11%

Potassium
372mg
11%

Vitamin B3
2mg
10%

Vitamin E
1mg
10%

Magnesium
31mg
8%

Zinc
1mg
7%

Iron
1mg
7%

Copper
0.12mg
6%

Calcium
58mg
6%

Vitamin B2
0.1mg
6%

Vitamin B5
0.53mg
5%

Vitamin B12
0.21µg
4%

Vitamin D
0.33µg
2%

covered percent of daily need
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