A great and hearty fall soup, but delicious anytime of year! Best served with your favourite crust bread.
Heat the first amount of olive oil to medium a large stock pot. Add the Capital Fine Garlic Sausage and cook for about 5-6 minutes, stirring occasionally until browned. Remove from the pot and set aside.
Heat the second amount of olive oil to medium and add the onions, carrots, and onions. Stir to combine and cook for 5-6 minutes, stirring occasionally. Add the cabbage and garlic, a continue cooking for another 7-8 minutes and stirring occasionally.
To the pot, add the browned sausage, potatoes, and the next 7 ingredients. Stir the ingredients until well combined and add the stock. Bring the soup to a simmer, reduce the heat to medium low, cover and simmer for about 20 - 25 minutes, or until the potatoes are tender. Taste and adjust seasoning as desired with additional salt or pepper. Enjoy!