Italian Cabbage And Celeriac Soup

• 1 pound sausage casings organic Italian, removed
• 8 cups chicken broth
• 5 cups cabbage roughly chopped, about 1 head
• 1 1/2 cups diced yellow onion
• 1 1/2 cups celeriac large diced
• 1 cup carrots large diced
• 1 cup turnips large diced
• 15 ounces chopped tomatoes
• 2 tablespoons basil
• 1 tablespoon minced garlic
• salt
• 1/2 cup grated Parmesan cheese for topping

1. Remove the Italian sausage from it's casing and brown it in a large soup pot, breaking it apart with a spoon into bite-sized pieces, over medium heat. Once cooked through and browned, spoon the sausage with a slotted spoon into a dish and set aside.
2. Dice your onion, celeriac, carrots, and turnips and add them into the pot with the drippings from the sausage. Saute over medium heat until they begin to soften, but not brown - about 4 minutes.
3. Add the cabbage, minced garlic, and the basil into the pot, and saute for another 3 minutes, until the cabbage begins to soften.
4. Add 8 cups of chicken broth and 1 15 oz can of tomatoes to the pot and simmer for 20 minutes or until the cabbage is tender.
5. Before serving, stir the sausage into the soup and top with some grated parmesan cheese.

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

Taken from www.yummly.com/recipe/Italian-Cabbage-and-Celeriac-Soup-1033446 (may not work)