This may sound like a weird combination – but this soup so flavorful, packed with veggies, and spicy Italian sausage adds a kick (and some fat)! It was supposed to be a leafy green (a riff on this recipe, but not creamy), but since I had a ton of leftover Napa cabbage in my fridge, I figured I would give it a go. Along with my mom’s famous spritzer–cranberry juice, orange juice & seltzer–this was a God-send when I had a cold this weekend!

Spicy Tortellini, Sausage & Cabbage Soup

Olive oil

1 medium yellow onion, chopped

3-4 cloves garlic (depending on the size/your taste. To me, the more garlic the better!), minced

Salt/Pepper to taste

1 tsp. Italian Seasoning

1/2 lb. Spicy Italian sausage, casings removed

48 oz. carton low-sodium chicken broth

2 carrots, peeled and sliced

2-3 cups Napa cabbage, sliced width-wise 1-inch thick

1 package cheese tortellini

Parsley/Parmesan cheese for serving

Get a large pot over medium heat. Add a few drizzles of olive oil. Add the onion and garlic and sauté until cooked down and translucent, 5-ish minutes. Season with salt, pepper, and Italian seasoning. Crumble the Italian sausage into the pot, and break up with a spoon as you brown it. Cook completely through until no longer pink (5-7 minutes). Add the chicken broth, turn heat to high and bring to a boil. Once boiling, lower the heat to a simmer. Add the carrots and cabbage. Stir until cooked through, about 10-15 minutes (or you can let it simmer longer to let the flavors really develop–that’s what I did for like 25 minutes). The cabbage will shrink down. Add the tortellini before you are about to eat, and let them cook for the amount of time indicated on the package, usually about 7-8 minutes. Taste for additional seasoning and add more salt/pepper if necessary. If so desired, top with fresh parsley and a sprinkle of Parmesan cheese in your bowl. Enjoy!

You can store leftovers, but just note the tortellini will soak up broth and be a little flimsy the longer you leave it. This made about 5-6 servings for me.

To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden!