A hearty and comforting soup made with Italian sausage, cabbage, and vegetables, perfect for a cozy meal.

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In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into pieces. Remove and set aside.
In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
Add chopped cabbage and cook for another 5 minutes, stirring occasionally.
Return the sausage to the pot, then add diced tomatoes, chicken broth, oregano, thyme, bay leaf, salt, and pepper. Stir to combine.
Bring to a boil, then reduce heat and simmer for 30-35 minutes until vegetables are tender and flavors are melded.
Remove bay leaf. Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley.

Use spicy Italian sausage for a kick of heat.
Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Serve with crusty bread for a more filling meal.