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Cook Time:55 minsAdditional Time:1 hr 5 minsTotal Time:2 hrsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:55 minsAdditional Time:1 hr 5 minsTotal Time:2 hrsServings:8Yield:8 servings
Cook Time:55 mins
Cook Time:
55 mins
Additional Time:1 hr 5 mins
Additional Time:
1 hr 5 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 tablespoons extra-virgin olive oil, divided1 pound Italian turkey sausage, mild or spicy, casings removed1cupchopped onion3 cloves garlic, thinly sliced⅛teaspoonsaltFreshly ground pepper to taste2 medium carrots, diced (1/2 inch)2 small turnips, peeled and diced (1/2 inch)1 medium celery root, peeled and diced (1/2 inch)1 large Yukon Gold potato, peeled and diced (1/2 inch)10cupsvery thinly sliced green cabbage (about 1/2 medium head)8cupslow-sodium chicken or vegetable broth¾cupdry white wine1cupchopped fresh tomato1tablespoonchopped fresh rosemary1tablespoonchopped fresh thyme½cupgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 pound Italian turkey sausage, mild or spicy, casings removed
1cupchopped onion
3 cloves garlic, thinly sliced
⅛teaspoonsalt
Freshly ground pepper to taste
2 medium carrots, diced (1/2 inch)
2 small turnips, peeled and diced (1/2 inch)
1 medium celery root, peeled and diced (1/2 inch)
1 large Yukon Gold potato, peeled and diced (1/2 inch)
10cupsvery thinly sliced green cabbage (about 1/2 medium head)
8cupslow-sodium chicken or vegetable broth
¾cupdry white wine
1cupchopped fresh tomato
1tablespoonchopped fresh rosemary
1tablespoonchopped fresh thyme
½cupgrated Parmesan cheese
DirectionsHeat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain.Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.
Directions
Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain.Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.
Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain.
Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.
Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
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Nutrition Facts(per serving)315Calories11gFat31gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
