Italian Cabbage and Celeriac Soup
Cuisine: American
Author: Rachel Hanawalt
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
This recipe for Italian Cabbage and Celeriac Soup puts a tasty twist on traditional cabbage soup. It's savory, satisfying, and low-carb!
  • 1 lb organic Italian sausage, casings removed
  • 8 C chicken broth
  • 5 C roughly chopped cabbage, about 1 head
  • 1½ C diced yellow onion
  • 1½ C large diced celeriac
  • 1 C large diced carrots
  • 1 C large diced turnips
  • 1 15 oz can chopped tomatoes
  • 2 Tbsp dry basil
  • 1 Tbsp minced garlic
  • salt and pepper to taste
  • ½ C grated parmesan cheese for topping
  1. Remove the Italian sausage from it's casing and brown it in a large soup pot, breaking it apart with a spoon into bite-sized pieces, over medium heat. Once cooked through and browned, spoon the sausage with a slotted spoon into a dish and set aside.
  2. Dice your onion, celeriac, carrots, and turnips and add them into the pot with the drippings from the sausage. Sauté over medium heat until they begin to soften, but not brown - about 4 minutes.
  3. Add the cabbage, minced garlic, and the basil into the pot, and sauté for another 3 minutes, until the cabbage begins to soften.
  4. Add 8 cups of chicken broth and 1 15 oz can of tomatoes to the pot and simmer for 20 minutes or until the cabbage is tender.
  5. Before serving, stir the sausage into the soup and top with some grated parmesan cheese.
Recipe by Simple Seasonal at