Ingredients
Equipment
Method
Directions:
- In your large pot or Dutch oven, heat over medium heat. Add the sweet Italian sausage and cook until browned, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes.
- Once the sausage is nicely browned, add the chopped onion to the pot. Sauté for another 3-4 minutes, or until the onion becomes translucent. Then, stir in the chopped carrots and zucchini, cooking for an additional 5 minutes.
- Now it’s time to add the flavor! Pour in the can of diced tomatoes (with juices), garbanzo beans, beef broth, and 4 cups of water. Stir well to combine everything.
- Sprinkle in the Italian seasoning and salt. Give the soup another good stir to ensure everything is evenly distributed.
- Bring the mixture to a gentle boil, then reduce the heat to low. Allow the soup to simmer for about 20-25 minutes, stirring occasionally. This will allow all the flavors to meld beautifully.
- In the last 5 minutes of cooking, add the shredded cabbage to the pot. Stir to combine and cook until the cabbage is tender.
- Once everything is cooked to your liking, ladle the soup into bowls and serve hot. You can top it with grated Parmesan cheese or fresh herbs if desired!
Notes
- Allow the soup to cool completely before refrigerating in an airtight container for up to 4 days.
- For longer storage, freeze in portions for up to 3 months.
- Thaw frozen soup overnight in the fridge before reheating on the stovetop or microwave.