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Cabbage And Potato Soup With Sweet Italian Sausage Recipe

User Rating 5 Star Rating (1 Review)

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Sweet Italian fennel sausage is recommended for this hearty soup with cabbage, potatoes, onions, and cheese, but you may substitute other varieties. Using the pressure cooker allows you to have this meal on the table in less than 30 minutes.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 1 pound Italian pork sausages, cut into 1/2-inch slices
  • 2 cups coarsely chopped onions
  • 2 Tablespoons tomato paste
  • 8 cups chicken or turkey broth
  • 2 pounds Idaho (russet) potatoes, peeled and cut into 1-inch cubes
  • 1-1/2 pounds Savoy cabbage, cored and shredded
  • 1/4 cup minced fresh parsley
  • 1 cup freshly grated Pecorino Romano cheese
  • Salt to taste
  • 6 slices hearty peasant bread (optional)
  • Freshly ground black pepper to taste

Preparation:

Place the sliced sausage in the pressure cooker and turn the heat to medium-high. When the sausage begins to sizzle, turn the heat to medium, stir, and continue to cook, stirring frequently, until the sausage is lightly browned, 2 to 3 minutes. Add the onions and tomato paste and cook, stirring frequently, 2 minutes more.

Add a few cups of broth and stir well to scrape up any browned bits stuck to the bottom of the cooker. Add the remaining broth, potatoes, and cabbage. (Do not be concerned if the contents exceed the maximum recommended capacity; the cabbage will wilt as you bring up the pressure).

Lock the lid in place. Over high heat, bring to high pressure (This may take longer than usual since the pot is so full.) Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow excess steam to escape.

Stir in the parsley, 1/3 cup of Pecorino Romano cheese, and add salt. If using bread, set a slice on the bottom of each bowl and ladle the soup on top. Sprinkle on a liberal portion of Pecorino Romano and black pepper. Pass any remaining cheese at the table.

Yield: 6 servings

Variations:
Substitute chopped chicory or escarole for the cabbage. Use Italian-style chicken or turkey sausage instead of pork sausage.

Recipe Source: The Pressured Cook by Lorna Sass (William Morrow)
Reprinted with permission.

User Reviews

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 5 out of 5
Possibly the best soup I've ever eaten, Member rlpaty

This recipe is absolutely delicious! I've shared it with family, friends and coworkers and they've all loved it too. Love, love, love the time that's saved using a pressure cooker. My coworker doesn't own a pressure cooker so she cooked hers on the stove top and loved it too!

0 out of 0 people found this helpful.

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