You are looking at one yummy pot of soup!  I made it on Sunday and it was a pretty big pot and it was gone by Monday afternoon.  The recipe comes from “My Recipes” and was easy to make and delicious!

3 tablespoons olive oil

1 (14 oz) smoked beef sausage, sliced into 1/4″ rounds (I used a 13 oz Hillshire Farms turkey sausage and I cut the rounds in half)

1 small head green cabbage, cored and chopped (about 3 cups)

1/2 pound Yukon gold potatoes, cut into 3/4″ dice (I added about 1 pound on potatoes)

5 cups low sodium chicken broth (I used three 14.5 oz cans)

1 (28 oz) can diced fire roasted tomatoes, undrained

1/2 teaspoon crushed red pepper (left this out, too hot)

salt and pepper

1  Warm oil in large, heavy saucepan over medium heat.  Add sausage and cook, stirring occasionally, until browned on both sides, 5 – 7 minutes.  Add cabbage and potatoes and cook, stirring occasionally, until cabbage starts to wilt, about 5 minutes.

2  Pour in chicken broth and tomatoes with juice, stir in crushed red pepper and season with salt and pepper.  If necessary, add water until liquid rises just above sausage and vegetable mixture.  Raise heat to high and bring to a boil.  Reduce heat to medium and simmer, stirring once or twice, until potatoes and cabbage are tender and flavors have melded, 10 – 15 minutes.