Instructions

• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat.
• Add 1 pound crumbled bulk Italian sausage and cook, breaking up the meat with a spoon, until browned and no longer pink, about 5–7 minutes. Sprinkle ½ teaspoon Italian seasoning over the sausage as it browns.
• Add 1 medium yellow onion (diced), 2 medium carrots (peeled and diced), and 1 stalk celery (diced). Cook, stirring occasionally, 2–3 minutes or until the onion is tender.
• Add 1 small head green cabbage (core removed and diced, about 1.5–2 pounds). Cook, stirring, 3 minutes, until the cabbage begins to soften.
• Add 3 cloves garlic (minced) and cook 30 seconds, until fragrant.
• Pour in 6 cups low-sodium chicken stock or broth and 1 28-ounce can diced tomatoes (with juices). Add 1 bay leaf and season with salt and pepper to taste. Stir to combine.
• Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook 30 minutes, stirring occasionally, until the cabbage is tender.
• Remove and discard the bay leaf. Taste and adjust salt and pepper as desired.
• Serve the soup hot.