Step 1

In a dutch oven over medium-high heat, heat olive oil and brown the sausage.

Step 2

Season the sausage with Italian seasoning as you brown it. Then add the onion, carrots, and celery and cook for 2-3 minutes or until the onion is tender.

Step 3

Add the diced cabbage and continue to cook for 3 more minutes, then add the garlic and cook for 30 seconds.

Step 4

Add the chicken stock/broth, diced tomatoes, and a bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a simmer cover, and cook for 30 minutes. The soup is ready when the cabbage is tender.

Step 5

Discard the bay leaf, and taste the soup to adjust the seasonings to your preference.

Step 6

Garnish with chopped parsley for some color, and serve with crusty bread.