Directions
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In a large pot, cook the Italian sausage over medium heat until browned. Make sure to break it into smaller pieces as it cooks for even browning. The aroma of the sausage is tremendous and will fill your kitchen with a savory fragrance. Once cooked, drain the excess fat to keep the soup light yet hearty.
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Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 5 minutes. This step is tremendous for building flavor, as the onion and garlic meld beautifully with the sausage.
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Stir in the chopped cabbage and cook until it wilts, which typically takes about 3 to 5 minutes. The volume of cabbage may seem overwhelming at first; however, it will reduce significantly, adding to the soup’s various textures.
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Pour in the diced tomatoes with their juices, along with one can of water. This will form the base of your soup, ensuring it’s rich and creamy. Add the dried basil, oregano, rosemary, bay leaf, salt, pepper, and brown sugar to the mixture. Stir well to combine all ingredients into a cohesive blend of flavors.
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Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. The simmering time allows all the flavors to meld perfectly, creating a tremendous taste experience that is both wholesome and satisfying.
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Before serving, remove the bay leaf. It has done its job by infusing the soup with its flavor, but it’s not pleasant to eat. Enjoy your soup hot, perhaps with a slice of crusty bread or a sprinkle of Parmesan cheese for added richness.
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