A few years ago, we had a bumper crop of cabbage in our garden. Levi was so proud of what he’d grown, and it felt like we were swimming in cabbage! But as much as we loved it, I had to get creative with how to eat it. At the time, our freezer was also packed with bones from our pasture-raised animals, and I was using the Instant Pot often to make broth.

One day, with a gallon of fresh broth in the fridge and a quart of crushed tomatoes from our garden, I decided it was time to throw it all together and create something special. Enter Spicy Italian Cabbage Soup. This soup has since become a staple in our home, and it’s a recipe that I’m excited to share with you today.

Why This Soup Works
The beauty of this soup lies in its simplicity. It’s a dish that comes together quickly, with a handful of basic ingredients, yet it’s packed with flavor and heartiness. The spicy Italian sausage adds a bold kick, while the cabbage gives it a subtle sweetness. The homemade broth provides the perfect base, bringing all of those rich, savory flavors together.

Whether you’re trying to make use of what’s in your fridge or just looking for a new way to enjoy cabbage, this soup is the perfect way to turn simple ingredients into something truly satisfying. It’s also a great meal to prep ahead for busy weeks – you can make a big pot and store leftovers for days!

The Recipe
Here’s how you can make this delicious soup using just a few simple ingredients:

Ingredients:

• 2 pounds Spicy Italian Sausage (you can get this from our ranch store)
• 1 whole head of cabbage, shredded
• 1 quart crushed tomatoes (from the garden, or store-bought if you don’t grow your own!)
• 1 gallon homemade broth (I use our pasture-raised chicken or beef bones to make broth)
• Salt and pepper to taste

Instructions:

1. Brown the Sausage
   In a large pot, brown the 2 pounds of our Widnor Farms spicy Italian sausage over medium heat, breaking it up into smaller pieces as it cooks. Once browned, remove excess fat if needed.
2. Add the Cabbage
   Stir in the shredded cabbage and cook for about 10 minutes, until it starts to soften. Cabbage releases a lot of liquid, so it will start to cook down quickly.
3. Add the Tomatoes & Broth
   Pour in the 1 quart of crushed tomatoes and the gallon of homemade broth. Bring to a boil, then reduce to a simmer. Let it cook for 45 minutes to an hour, stirring occasionally, until the cabbage is tender and the flavors have melded together.
4. Season & Serve
   Season with salt and pepper to taste. Ladle the soup into bowls and top with freshly grated Parmesan cheese for an extra pop of flavor.

Why We Love This Soup
This soup is comforting, filling, and super versatile. It’s a great way to use up leftover cabbage, and the spicy Italian sausage gives it that bold, rich flavor we love. The homemade broth, made from bones, adds a depth of flavor that’s hard to beat.

Whether you have your own garden or are just looking for a hearty meal that showcases quality meats, this Spicy Italian Cabbage Soup is sure to become a favorite in your household. It’s also the kind of meal that just gets better the next day as the flavors continue to develop.

Give it a try, and let us know how it turns out for you!