Italian Cabbage And Celeriac Soup

• 1 pound Italian Sausage, Cassings Removed
• 1-1/2 cup Diced Yellow Onion
• 1-1/2 cup Large Diced Celeriac
• 1 cup Large Diced Carrots
• 1 cup Large Diced Turnips
• 5 cups Roughly Chopped Cabbage
• 1 Tablespoon Minced Garlic
• 2 Tablespoons Dry Basil
• 8 dashes Chicken Broth
• 1 can (15 Oz. Size) Chopped Tomatoes
• Salt And Pepper, to taste
• 1/2 cups Grated Parmesan Cheese, For Topping

1. Remove Italian sausage from casing and brown in a large soup pot over medium heat, breaking it apart with a spoon into bite-sized pieces. Once cooked through and browned, remove sausage with a slotted spoon into a dish and set aside.
2. Dice onion, celeriac, carrots, and turnips and add them into pot with drippings from sausage. Saute over medium heat until they begin to soften but not brown, about 4 minutes.
3. Add cabbage, minced garlic, and basil into pot, and saute for another 3 minutes, until cabbage begins to soften.
4. Add chicken broth and tomatoes and simmer for 20 minutes or until cabbage is tender. Season to taste with salt and pepper.
5. Before serving, stir sausage into soup and top with grated Parmesan cheese.

italian sausage, onion, carrots, cabbage, garlic, basil, chicken broth, tomatoes, salt, parmesan cheese

Taken from tastykitchen.com/recipes/soups/italian-cabbage-and-celeriac-soup/ (may not work)