1 pound ground sausage— feel free to use any flavor you like — to keep Gluten Free, make sure the sausage is
2 tablespoons extra-virgin olive oil
3 medium leeks— sliced into ⅛ inch rounds — only use white and pale green parts
2 medium carrots— smaller cuts the better
1 stalk celery— diced
1 small green cabbage— chopped into bite-sized pieces
3 cloves garlic— minced (fresh is the best, but jarred will do just as good)
6 cups chicken or vegetable stock— bullion cubes also work if no stock available at home
1 pound potatoes— diced (any kind works)
1 tablespoon Italian seasoning
Salt and Pepper to taste— we typically use the pink Himalayan salt
Add sausage to preferably a larger pot. Cook until brown and done. Drain grease and set aside in a bowl.
Add the olive oil, leeks, carrots and celery to the pan. Best to keep any bits from the sausage in the pan too while cooking this. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic. Sauté for 5 more minutes, stirring occasionally.
Add the stock, potatoes, Italian seasoning, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. This can go longer pending how the potatoes are cooked.
Taste and season with salt and black pepper as needed. This step you can add more Italian seasonings pending how flavorful the sausage is.
Serve warm. Will last 2 to 3 days refrigerated in a sealed container. We also have froze this soup and will last 2 to 3 months.