Sausage, pasta, tomato and cabbage soup

Sausage, Pasta, Tomato and Cabbage Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 to 6
Author Connie Veneracion


  • 90 grams pasta any shape
  • 2 tbsps olive oil (optional if your sausages are fatty)
  • 100 grams sausages (garlicky and salty work best), casings discarded
  • 1/2 cup chopped onions
  • 6 to 8 cups bone broth
  • can stewed or diced tomatoes
  • 2 pinches dried oregano
  • 4 cups shredded cabbage
  • 1 cup cubed carrots
  • salt to taste
  • pepper to taste
  • parsley or sweet basil or both, to garnish


  • Half-cook the pasta in plenty of salted water then drain. Why half-cook? So it can finish cooking in the soup to allow it to absorb all the flavors and to allow it to disperse some starch into the broth to make it thicker.
  • While the pasta cooks, heat the olive oil in a large heavy pot. Add the sausage meat, crumbling with a spoon. Cook, stirring, until no longer pink. Add the chopped onions. Cook, stirring, until the sausage meat is lightly browned and the onion bits start to soften.
  • Pour in the broth.
  • Add the stewed or diced tomatoes.
  • Add the shredded cabbage, cubed carrots, oregano and half-cooked pasta. Taste. Season lightly with salt and pepper (don’t try to finish the seasoning at this point; you can add more later). Bring to the boil, lower the heat, cover and simmer for 20 to 30 minutes.
  • Taste the soup once more and adjust the seasonings, as needed.
  • Ladle the sausage, pasta, tomato and cabbage soup into bowls. Top with snipped parsley or sweet basil, or both. Serve hot with crusty bread.