Sausage, Cabbage and Root Vegetable Soup

 Ingredients

2 tablespoons extra-virgin olive oil, divided 

1 pound Italian turkey sausage, mild or spicy, casings removed

1 cup chopped onion

3 cloves garlic, thinly sliced

⅛ teaspoon salt

1 Freshly ground pepper to taste

2 medium carrots, diced (1/2 inch)

2 small turnips, peeled and diced (1/2 inch)

1 medium celery root, peeled and diced (1/2 inch)

1 large Yukon Gold potato, peeled and diced (1/2 inch)

10 cups very thinly sliced green cabbage (about 1/2 medium head)

8 cups low-sodium chicken or vegetable broth 

¾ cup dry white wine

1 cup chopped fresh tomato

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

½ cup grated Parmesan cheese

Instructions

Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain.

Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.

Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.