Instructions
2 tablespoons olive oil
1 14-ounce smoked beef sausage ring, sliced into 1/4-inch rounds
3 cups chopped cabbage
1/2 pound potatoes, diced
5 cups chicken broth
1 28-ounce can fire-roasted tomatoes and juice
1/2 teaspoon crushed red pepper
Water
Salt and pepper, to taste
Warm oil in deep skillet or Dutch oven. Add sausage and cook until brown on both sides, 5-7 minutes. Add cabbage and potatoes. Cook, stirring occasionally until cabbage wilts. Add chicken broth, tomatoes and red pepper flakes. Add water to cover, if necessary. Increase heat to high and bring soup to a boil. Reduce heat to medium and simmer until potatoes and cabbage are tender, about 10-20 minutes.
