Cut up your vegetables into small chunks.

Heat 1 teaspoon of oil in a large saucepan.

Gently fry your onions until they soften, then add the garlic and the other vegetables. Fry for around 3 or 4 minutes.

Add your vegetable stock, tomatoes and bay leaves.

Bring to the boil and then allow to simmer for 20 minutes.

Remove the skin from your sausages and place the meat in a large bowl, season with salt and pepper.

Roll small amounts of the sausage meat into balls and set aside on a plate.

Heat the oil in a frying pan and then fry your sausage meatballs on a medium heat until cooked through and browned on the outside. Once cooked, set aside until your soup is cooked.

Add some chopped savoy cabbage to your soup a couple of minutes before you are ready to serve and remove the bay leaves.

Ladle the soup into bowls, add meatballs and top with grated parmesan cheese.