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 complete meal because we add animal proteins at the end. Personally, every time I prepare it, I make a lot because my husband and I don’t stop at seconds, so I only need to think about eating it piping hot with plenty of grated Pecorino Romano. For a milder flavor, we can easily replace it with Parmesan or Grana Padano. Finally, a little extra raw olive oil doesn’t hurt.
If you like soups, don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz pre-cooked kale
- 8.5 oz cooked lentils
- 7 oz tomato pulp
- 5.3 oz sausage
- 1 medium onion
- 1 clove garlic
- 1 cup rice
- 6 cups water
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste grated Pecorino Romano
Tools
- 1 Tall-sided saucepan
- 1 Knife
- 1 Cutting board
Preparation
Coarsely chop the kale after boiling it (this way we shorten the soup’s cooking time) and mash the sausage meat with a fork after removing its casing. Slice the red onion and garlic clove.
In a tall-sided saucepan, put the extra virgin olive oil along with the onion and garlic and let it brown. Now add the sausage and brown until it changes color.
At this point, add the kale, pre-cooked lentils, tomato pulp, and all the necessary water.
Adjust the salt, cover with the lid, and cook over medium-high heat for about 40 minutes. After this time, add the rice and complete the cooking.
Serve our Cabbage, Lentil, and Sausage Soup piping hot, but not before sprinkling it with some grated Pecorino Romano.
Advice
We can store the soup for at least one 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 don’t forget to always thaw in the refrigerator and never at room temperature.
We can also freeze it with or without rice, but don’t forget to always thaw in the refrigerator and never at room temperature.
