Smokey Turkey Cabbage Soup
This smokey turkey cabbage soup recipe is the best way to use up a whole bunch of cabbage! Because we all know sometimes that it itself can be a daunting task especially when it's not exactly coleslaw season. I love finding simple ways to save money that don't include running from one store to the next to find the best deal. Take this recipe for example, turkey sausages were on sale, so I bought them instead of ground turkey. BONUS because these are already seasoned! All I had to do is remove them from the casing.
I love adding cabbage into recipes because it’s low in calories and is packed with a ton of nutrients like vitamins C, K, and folate.
Cook up this recipe and store any leftovers in the freezer for when you need a quick meal in a pinch!
Smokey Turkey Cabbage Soup
Serves 4-6
What you'll need:
4 tbsp EVOO, divided
4 @haytersfarm turkey sausage, removed from casing
1 lrg onion, sm dice
3 medium carrots, sm dice
5 garlic cloves, minced
1 tsp smoked paprika
1/4-1/2 tsp chilli flakes, optional
5 cups roughly chopped cabbage (approx 1/2 head)
1 796 ml can crushed tomatoes
2 litres chicken, beef or vegetable stock
Salt & pepper, to taste
1/2 cup chopped fresh dill
Sour cream or Greek yogurt for serving
Steps:
In a large pot, brown turkey sausage in 2 tbsp extra virgin olive oil over medium-high heat. Once the turkey is cooked, transfer it to a plate and set aside. Return the pot to the stove, reduce heat to medium and heat the remaining EVOO. When the oil is hot, add the onion and carrots, season with salt and pepper, and cook for 3-5 minutes or until the onions are translucent. Stir in the garlic, smoked paprika and chili flakes and cook for 1 minute before adding the cabbage, crushed tomatoes and stock. Season again and bring to a boil, reduce the heat to a simmer and cook for 20 minutes. Turn off the heat and stir in the fresh dill. Taste, and adjust seasoning.
To serve: ladle into soup bowls and top with a dollop of sour cream.
Soup's up, my friends!
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