Temia

1. Add sausage to a large stockpot and cook over medium heat for 5 to 6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a seperate plate, and set aside. 2. Add the olive oil, leeks, carrots and celery to the pan and stir to combine. Saute for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and saute for 4 more minutes, stirring occasionally. 3. Add the stock, potatos, Italian Seasoning, bay leaf, cooked sausage and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 15 minutes, or until the potatos are cooked and tender. 4. Remove and discard the bay leaf. Taste and season with salt and pepper as needed. (Also, depending on how seasoned your sausage is, feel free to stir in an extra few teaspoons of Italian Seasoning if you think it needs some extra flavor. A pinch of crushed red pepper flakes will also help bring out the flavors.) 5. Serve warm. Refrigerate in sealed containers for up to 3 days. Can be frozen for up to 3 months.