Instructions
Step 1: Heat the butter and olive oil in a large pot over medium heat.
Step 2: Add the onion, garlic, celery, and carrots and cook until softened.
Step 3: Stir in the cabbage and sliced sausage and cook for 2 to 3 minutes.
Step 4: Sprinkle the flour over the vegetables and stir well to combine.
Step 5: Slowly pour in the chicken broth while stirring to avoid lumps.
Step 6: Add the cooked chicken, salt, black pepper, thyme, and paprika.
Step 7: Bring the soup to a gentle boil and stir in the elbow macaroni.
Step 8: Cook until the macaroni is tender, about 8 to 10 minutes.
Step 9: Reduce the heat and stir in the milk and heavy cream.
Step 10: Simmer for a few more minutes until the soup becomes creamy and heated through.
Step 11: Garnish with chopped fresh parsley before serving.
Storage and Reheating Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
For freezing, allow the soup to cool completely and freeze in portions for up to 2 months. Keep in mind the pasta may soften slightly after thawing.
Reheat on the stovetop over medium-low heat, stirring occasionally. Add extra broth or milk if the soup thickens too much during storage.
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