Sep 28, 2025
As we delve deeper into cold and flu season you need a few super soups to keep you comforted through the long cold, sniffly nights. This soup is delicious, hearty and just warms your bones. A must make for any chilly fall evening.
Nurse Huckleberry's Super Sausage Soup
1 med sweet onion chopped
1 lb ground mild Italian Sausage
4-5 cloves of garlic rough chopped
1 tbsp Dijon mustard
4 carrots rough cut
1 lb small fingerling potatoes
5-6 cups chicken or vegetable stock
1-2 tsp fresh thyme
2 glugs worchestershire
1 cup shredded cabbage
1 cup other vegetables
- In a large heav bottomed pot saute the onions with a bit of oil until fragrant and just softening. Add in the Italian Sausage in bite sized meatballs- I like to use larger sausages in its casing and just pinch and squeeze out about an inch at a time (much faster than rolling balls from loose sausage). Brown the meatballs, stirring to get all sides, add in the dijon mustard, stir to coat the meatballs. Season well with salt and fresh pepper.
- Add in the carrots and mini potatoes (you can use larger potatoes cut up, they will just fall apart more easily) and add in enough stock to cover everything by an inch. Stir in the thyme and worchestershire, bring to a boil and then simmer for 45 minutes.
- Once carrots and potatoes are nearly fork tender add in the shredded cabbage and quick cooking vegetables (anything goes here really, I like asparagus and mushrooms but kale, broccoli, peas, green beans or kabocha squash would be great also) and simmer for another 15 minutes.
- Make any seasoning adjustments as necessary before serving, if you are battling the sniffles and need a sinus clearing, a little crushed red chili flake and tabasco go a long way! Serve with buttered bread for dipping! Optional: This soup is great as is, but a poached egg on top send it over the moon savory!
I really love this soup and will definitely be adding it to my regular rotation! It uses a lot of my kitchen stapples so I can make it on a whim!
Cheers!
Nurse Huckleberry
