2 cups chicken stock
1 cup water
2 medium sweet potatoes cut into ½ inch pieces
2 fresh thyme sprigs
4 ounces cooked turkey sausage, thinly sliced
1 medium onion, chopped
3 garlic cloves, minced
1 (14-ounce) package coleslaw
¼ cup dry white wine
1 (14.5-ounce) can stewed tomatoes, undrained
1 tbsp. apple cider vinegar
Salt and pepper to taste


Place stock, 1 cup water, potatoes and thyme in a large saucepan and bring to a boil.

Reduce heat and simmer 10 minutes or until potatoes are tender.

Heat a large nonstick skillet over medium heat.

Add turkey sausage and cook 3 minutes or until lightly browned, stirring frequently.

Add onion and cook 3 minutes.

Stir in garlic and cook 30 seconds.

Add coleslaw and wine; cook 3 minutes or until tender, stirring frequently. Remove thyme from potato mixture. Add sausage mixture and stir in tomatoes, vinegar, salt and pepper and simmer 3 minutes. Divide among 4 bowls.

Serves: 4

Read or Share this story: http://www.metroparentmagazine.com/story/life/food/cooking-with-carrie/2016/11/17/cabbage-and-turkey-sausage-soup/94040462/