Italian Cabbage and Celeriac Soup

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.

Dice onion, celeriac, carrots, and turnips and add them into pot with drippings from sausage. Sauté over medium heat until they begin to soften but not brown, about 4 minutes.

Add cabbage, minced garlic, and basil into pot, and sauté for another 3 minutes, until cabbage begins to soften.

Add chicken broth and tomatoes and simmer for 20 minutes or until cabbage is tender. Season to taste with salt and pepper.

Before serving, stir sausage into soup and top with grated Parmesan cheese.