Buffalo Sausage Soup

Extra virgin olive oil, as needed

6 cloves fresh garlic, chopped

1 large onion, sliced thin

4 medium carrots, chopped

4 cups thinly shredded green cabbage

4 medium Yukon Gold potatoes, peeled, diced

Sea salt and freshly ground pepper, to taste

2 14-oz cans fire roasted tomatoes- diced or crushed as you prefer

¼ cup balsamic vinegar

1 teaspoon rubbed sage

1 teaspoon dried basil

2 tablespoons fresh chopped parsley or cilantro

Hot red pepper flakes, to taste

5-6 cups organic beef broth, as needed

1-2 tablespoons Worcestershire or steak sauce, to taste

8 to 10 spicy or mild buffalo sausages, sliced