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Bold Italian Sausage Cabbage and Fennel Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 lb Italian sausage, casings removed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 fennel bulb, thinly sliced
  • 4 cups shredded green cabbage
  • 4 cups chicken broth
  • 1 (14 oz) can diced tomatoes
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Grated Parmesan cheese, for serving

Instructions
 

  • Brown the Italian sausage in a large skillet over medium heat, breaking it into crumbles as it cooks. Drain excess fat and transfer the sausage to the slow cooker.
  • Add the diced onion, minced garlic, and sliced fennel to the same skillet. Cook for 3 to 4 minutes until the onion softens, then scrape everything into the slow cooker.
  • Add the shredded cabbage, chicken broth, diced tomatoes, Italian seasoning, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours until the cabbage and fennel are tender.
  • Taste and adjust salt or pepper if needed. Ladle into bowls and top each serving with grated Parmesan cheese.

Notes

Slice the fennel thin so it softens fully during the long cook without turning stringy. If you prefer a thicker broth, mash a few pieces of cabbage against the side of the pot before serving. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet