ITALIAN SAUSAGE + CABBAGE SOUP

Ingredients

• 1 lb Mild Italian Pork sausage ( Patrick likes Johnsonville Sausage), casing removed
• 1 large yellow onion, chopped
• 4 C shredded coleslaw mix
• 2 Qt chicken stock
• 1 (14.5 oz) can diced tomatoes
• 1 C grated Parmesan
• Crusty baguette

Instructions

1. In a dutch oven, over medium-high heat, brown the sausage for 8 - 10 minutes until cooked.

2. Add the onion and sauté for 5 minutes.

3. Add the coleslaw mix, chicken stock and diced tomatoes. Season to taste with salt and pepper.

4. Bring to a boil, reduce heat to low and simmer for 1 hour.

5. Serve garnished with grated Parmesan and a warm baguette.

Serves 6

To Be Noted

• This recipe was developed by my talented friend Patrick.

Categories: Lunch + Dinner, Soups + Salads

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