Cabbage, Lentil, and Sausage Soup, an ideal main course for the coldest days of the year, when we need extra warmth. We can consider this soup a one-dish meal, because we add animal proteins at the end. Personally, every time I prepare it, I make plenty because my husband and I don’t stop at seconds, so I only have to think about eating it hot with plenty of grated Pecorino Romano cheese. For a milder flavor, we can easily replace it with Parmesan or Grana Padano. Finally, a little extra raw olive oil really isn’t bad.
If you like soups, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 10.5 oz pre-cooked black cabbage
- 8.5 oz pre-cooked lentils
- 7 oz tomato pulp
- 5.5 oz sausage
- 1 medium onion
- 1 clove garlic
- 1 cup rice
- 6.5 cups water
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste grated Pecorino Romano cheese
Tools
- 1 High-edged saucepan
- 1 Knife
- 1 Cutting board
Preparation
Coarsely chop the pre-cooked black cabbage (this shortens the soup’s cooking time) and mash the sausage meat with a fork after removing the casing. Also, slice the red onion and the garlic clove.
In a high-edged saucepan, add the extra virgin olive oil along with the onion and garlic and sauté. Now add the sausage and cook until it changes color.
At this point, add the black cabbage, pre-cooked lentils, tomato pulp, and all the necessary water.
Adjust the salt, cover with a lid, and cook over medium-high heat for about 40 minutes. After this time, add the rice and finish cooking.
Serve our Cabbage, Lentil, and Sausage Soup hot, but not before sprinkling it with some grated Pecorino Romano cheese.
Advice
We can store the soup for at least a day in the refrigerator, but keep in mind that the rice will swell and consequently lose its texture.
We can also freeze it with or without rice, but always remember to thaw in the refrigerator and never at room temperature.
We can also freeze it with or without rice, but always remember to thaw in the refrigerator and never at room temperature.
