Cabbage And Sausage Soup Recipe

This cabbage and sausage soupis my go-to pot when the weather turns cold and I want dinner to practically cook itself.

Smoky kielbasa, tender cabbage, soft potatoes, and sweet carrots simmer together in a savory tomato broth.

I first made it years ago with half a head of cabbage and a package of smoked sausage that needed using up. It has been on my regular rotation ever since.

The sausage seasons the whole pot as it browns, so you do not need a long spice list to get big flavor.

A splash of apple cider vinegar at the end keeps every spoonful bright instead of heavy.

If you love cabbage in soup as much as I do, you will also like my cabbage beef soup, which uses the same easy one-pot method.

Both are budget friendly and perfect for meal prep.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	8 servings (about 1 1/2 cups each)
Difficulty Level	Easy

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Why You’ll Love This Cabbage And Sausage Soup Recipe

This soup earns its spot in my dinner rotation because it is cheap, filling, and very forgiving.

You can have it on the table in under an hour with ingredients from any grocery store.

• Budget friendly: One head of cabbage and one package of sausage feed a whole family.
• One pot: Everything cooks in a single Dutch oven, so cleanup is quick.
• Big flavor: Browned kielbasa, garlic, thyme, and smoked paprika build a rich broth without any fuss.
• Hearty and filling: Potatoes and sausage turn this into a complete meal in a bowl.
• Great for meal prep: The flavor deepens overnight, so leftovers taste even better.
• Easy to adjust: Swap the sausage, add beans, or make it creamy with a few simple changes.

You might also enjoy: Chicken Sausage Soup Recipe

Ingredients

Everything in this pot is easy to find, and most of it is probably in your kitchen already.

If you enjoy sausage soups, my Italian sausage soup uses a similar base of aromatics and broth.

• 1 tablespoon olive oil
• 1 pound smoked kielbasa sausage, sliced into 1/4-inch half-moons
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 small head green cabbage (about 1 1/2 pounds), cored and chopped into bite-sized pieces
• 1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 6 cups low sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1/2 teaspoon black pepper
• 1/2 to 1 teaspoon kosher salt, to taste
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh parsley, chopped, for garnish

Kitchen Equipment Needed

You do not need anything fancy to make this soup, but a heavy pot makes a real difference.

A wide Dutch oven browns the sausage beautifully and holds steady heat while everything simmers.

• Large Dutch oven or a 6 to 8 quart stockpot
• Sharp chef’s knife
• Large cutting board
• Wooden spoon
• Slotted spoon
• Ladle
• Vegetable peeler
• Measuring cups and spoons
• Can opener
• Airtight glass storage containers for leftovers

Read Also: Cabbage Roll Soup Recipe

Recommended Products for This Recipe

These are my personal recommendations after years of making soups like this one.

I reach for the same Dutch oven for my potato bacon soup, so it truly earns its place on the stove.

1. Lodge Enameled Cast Iron Dutch Oven

I use an enameled Dutch oven for this soup because it browns the kielbasa evenly and keeps the simmer gentle and steady.

The smooth enamel also means the browned bits release easily, which is where so much of the flavor comes from. It cleans up fast and lasts for years.

Get it on Amazon

2. Victorinox Fibrox Pro 8 Inch Chef’s Knife

A whole head of cabbage, a pile of potatoes, and a ring of sausage means a lot of chopping.

This knife stays sharp, feels comfortable in my hand, and makes quick work of the prep. A sharp blade is also safer than a dull one.

Get it on Amazon

3. Spanish Smoked Paprika (Pimentón de la Vera)

Real Spanish smoked paprika adds a campfire depth that makes the broth taste like it simmered all day.

A little goes a long way, and it is also wonderful in chili, roasted potatoes, and eggs.

Once you try it, you will keep a tin in your pantry.

Get it on Amazon

4. Souper Cubes Silicone Freezer Tray

This soup makes a big batch, and these trays solve the problem of storing leftovers.

I freeze the broth, sausage, and cabbage in neat portions and pop them out into a freezer bag.

Reheating a single serving on a busy night is so easy.

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5. ThermoPro Instant Read Thermometer

Leftover soup should always be reheated until steaming hot, and a thermometer takes the guesswork out.

I check that the soup reaches 165°F before serving it again. It is a small tool that gives me real peace of mind.

Get it on Amazon

Step-by-Step Instructions: How to Make Cabbage And Sausage Soup

1. Prep the Vegetables and Sausage

• Rinse the cabbage, peel off any tough or damaged outer leaves, and cut the head into quarters through the core.
• Cut the core out of each quarter at an angle, then slice the cabbage into bite-sized pieces about 1 inch wide. Set the cabbage aside in a large bowl.
• Slice the kielbasa into 1/4-inch rounds, then cut each round in half to make half-moons.
• Dice the onion and celery, slice the carrots into 1/4-inch rounds, and mince the garlic.
• Scrub the potatoes (peeling is optional) and cut them into 3/4-inch cubes so they cook at the same pace as the cabbage.
• Open the can of tomatoes, measure out the broth, and keep the spices within reach so the cooking goes smoothly.

2. Brown the Kielbasa

• Place a large Dutch oven over medium-high heat and add the olive oil. Let it heat for about 1 minute until it shimmers.
• Add the sliced kielbasa in a single layer. Cook for 4 to 5 minutes, stirring only once or twice, until the pieces are golden brown on both sides.
• Use a slotted spoon to move the sausage to a plate. Leave the flavorful drippings in the pot.
• If there is more than about 2 tablespoons of fat in the pot, spoon off the extra so the soup is not greasy.

3. Sauté the Onion, Carrots, and Celery

• Reduce the heat to medium and add the diced onion, sliced carrots, and diced celery to the drippings.
• Cook for 6 to 7 minutes, stirring often, until the onion turns soft and translucent.
• As the vegetables release moisture, scrape up the browned bits from the bottom of the pot with a wooden spoon. Those bits add a lot of flavor.

4. Bloom the Garlic and Spices

• Stir in the minced garlic, dried thyme, and smoked paprika.
• Cook for 30 to 60 seconds, stirring constantly, until the mixture smells fragrant.
• Keep a close eye on the garlic, because burnt garlic turns bitter.

5. Wilt the Cabbage

• Add the chopped cabbage to the pot in 2 or 3 handfuls, stirring after each addition so it fits.
• Cook for 4 to 5 minutes, stirring often, until the cabbage starts to wilt and shrink.
• Do not worry if the pot looks overfull at first. Cabbage cooks down dramatically as it softens.

6. Add the Potatoes, Tomatoes, and Broth

• Stir in the cubed potatoes, the diced tomatoes with their juices, the bay leaf, the black pepper, and 1/2 teaspoon of kosher salt.
• Pour in the chicken broth and return the browned kielbasa to the pot, along with any juices left on the plate.
• Turn the heat to high and bring the soup to a boil.

7. Simmer Until Everything Is Tender

• Reduce the heat to medium-low and partially cover the pot with the lid.
• Simmer gently for 20 to 25 minutes, stirring occasionally.
• The soup is ready when a potato cube slides easily off a fork and the cabbage looks silky and tender.

8. Finish and Season

• Remove the pot from the heat and fish out the bay leaf.
• Stir in the apple cider vinegar, which brightens the whole pot.
• Taste the soup and add more salt, 1/4 teaspoon at a time, until it tastes right. Sausage and broth vary in saltiness, so it is best to season at the end.
• Add extra black pepper if you like a little more bite.

9. Garnish and Serve

• Ladle the hot soup into warm bowls.
• Sprinkle each bowl with fresh chopped parsley.
• Let the soup cool for a minute or two before eating, then serve with crusty bread for dunking.

Another favorite: Stuffed Cabbage Soup Recipe

Tips for The Best Cabbage And Sausage Soup

A few small habits take this soup from good to great.

I learned most of them while perfecting my classic cabbage soup, and they carry over perfectly here.

• Brown the sausage well: Those golden edges and browned bits in the pot create the base of the broth, so do not rush this step.
• Cut the pieces evenly: Cabbage and potatoes that are roughly the same size finish cooking at the same time. A sharp knife works best, and a mandoline slicer with a cut-resistant guard can speed up the cabbage.
• Use waxy potatoes: Yukon Gold or red potatoes hold their shape in the simmering broth, while russets can break down and cloud the soup.
• Go easy on the salt early: Smoked sausage and store-bought broth are already salty, so wait until the end to season.
• Do not skip the vinegar: A tablespoon of apple cider vinegar balances the richness of the sausage and makes the cabbage taste sweeter.
• Check the cabbage at 20 minutes: If you like a little bite, stop the simmer early, and if you like it silky, let it go the full 25 minutes.
• Skim extra fat: Some sausages release a lot of grease, so spoon off any excess before adding the vegetables.

Serving Suggestions

This soup is a full meal on its own, but a simple side makes it feel like a feast. Crusty bread for dunking is my number one pick.

• Crusty sourdough or a baguette for soaking up the broth
• Warm, buttery cornbread
• A grilled cheese sandwich cut into triangles for dipping
• A crisp green salad with a tangy vinaigrette
• A spoonful of sour cream or a swirl of Dijon mustard on top
• Pickles or pickled onions on the side for a bright, sharp bite

For a cozy side, try: Jiffy Cornbread With Creamed Corn

Variations of Cabbage And Sausage Soup

This soup is wonderfully flexible, so you can adjust it to whatever is in your fridge.

If you prefer a hands-off approach, my crockpot cabbage roll soup shows how well cabbage handles a slow cooker.

• Slow cooker version: Brown the sausage and sauté the onion, carrots, and celery on the stove, then add everything to a slow cooker and cook on low for 6 to 8 hours.
• Italian sausage version: Swap the kielbasa for 1 pound of Italian sausage and cook it until no pink remains before adding the vegetables.
• Creamy version: Stir in 1/3 cup of heavy cream or half-and-half at the end for a silky, rich broth.
• Bean-loaded version: Add one drained and rinsed 15-ounce can of white or kidney beans during the last 10 minutes for extra protein.
• Lighter version: Use smoked turkey or chicken sausage in place of pork kielbasa.
• Spicy version: Add 1/2 teaspoon of red pepper flakes with the garlic, or use a hot smoked sausage.
• Gluten-free version: The soup is naturally gluten-free, so just double-check that your sausage and broth are labeled gluten-free.
• Lower carb version: Replace the potatoes with cauliflower florets and add them for the last 10 minutes of simmering.

Storage and Reheating

This soup keeps beautifully, and many people say it tastes even better the next day.

Let it cool, then get it into the fridge within 2 hours of cooking.

• Refrigerator: Store the soup in airtight containers for 3 to 4 days.
• Freezer: Freeze cooled soup for up to 3 months. Potatoes can turn grainy after freezing, so for the best texture, leave them out and add freshly cooked potatoes when reheating.
• Thawing: Defrost frozen soup in the refrigerator overnight before reheating.
• Stovetop reheating: Warm the soup in a pot over medium-low heat, stirring now and then, until it is steaming hot.
• Microwave reheating: Heat individual bowls covered with a paper towel to prevent splatters, stirring halfway through.
• Loosening the soup: Potatoes soak up broth as the soup sits, so stir in a splash of broth or water if it looks thick.

Read Also: Creamy Sausage And Potato Soup

Nutritional Facts

Here is an approximate breakdown for one serving, based on 8 servings of about 1 1/2 cups each.

Exact numbers vary with the brand of sausage and broth, and if you want a lighter bowl, try my cabbage barley soup.

• Calories: About 300
• Protein: About 12 g
• Carbohydrates: About 23 g
• Fat: About 18 g
• Fiber: About 5 g
• Sodium: About 850 mg, depending on the sausage and broth

Health Benefits of Key Ingredients

Beyond being comforting, this soup packs in vegetables that bring real nutritional value to the bowl.

Here is what the key ingredients add.

• Cabbage: A good source of vitamin C, vitamin K, and fiber, with very few calories.
• Carrots: Rich in beta-carotene, which your body converts into vitamin A.
• Potatoes: A source of potassium, vitamin B6, and vitamin C, along with satisfying complex carbohydrates.
• Tomatoes: Provide lycopene and vitamin C, which add color and nutrition to the broth.
• Garlic and onion: Part of the allium family, they add savory depth with very little sodium.
• Smoked sausage: Provides protein and B vitamins, though it is higher in sodium and saturated fat, so choose a leaner turkey version if you are watching those.

For another veggie-packed bowl, try: Chicken Kale Soup Recipe

FAQs About Cabbage And Sausage Soup

1. What kind of sausage is best for cabbage and sausage soup?

Smoked kielbasa, also called Polish sausage, is the most popular choice because it is fully cooked and packed with smoky flavor.

Any smoked sausage works, including turkey or chicken versions.

Italian sausage also tastes great, but it needs to be cooked through and gives the soup a different flavor.

2. Can I make cabbage and sausage soup in a slow cooker?

Yes, it works very well in a slow cooker. Brown the sausage and sauté the onion, carrots, and celery first, then add everything to the slow cooker.

Cook on low for 6 to 8 hours. The cabbage will be extra soft, so cut the potatoes slightly larger so they hold their shape.

3. Can I freeze cabbage and sausage soup?

Yes, you can freeze it for up to 3 months in airtight containers. Cool it completely before freezing.

Potatoes can turn grainy after thawing. For the best texture, freeze the soup without potatoes and add freshly cooked ones when you reheat.

4. How do I keep the cabbage from getting mushy?

Cut the cabbage into bite-sized pieces and add it before the liquid so it softens evenly.

Start checking at 20 minutes and stop simmering as soon as it is tender.

Overcooking is the main cause of mushy cabbage. Cooking it a little less also helps if you plan to freeze or reheat the soup.

5. Can I make this soup tangier?

Yes, add an extra teaspoon of apple cider vinegar at the end, or stir in a spoonful of Dijon mustard.

A handful of drained sauerkraut also adds a pleasant sour note.

If you love that bold tang, my sauerkraut soup leans all the way into it.

Conclusion

Cabbage and sausage soup is proof that humble ingredients can make a deeply satisfying dinner.

Smoky sausage, tender vegetables, and a bright splash of vinegar come together in about an hour.

I hope this version becomes a cold-weather staple in your kitchen the way it has in mine.

Serve it with a big piece of crusty bread and enjoy every bowl.

If you try this cabbage and sausage soup recipe, I would love to hear how it turned out.

Leave a comment below, share a photo, or pass the recipe along to a friend who loves cozy soups.

Recommended:

• Beef And Potato Soup Recipe
• Beef And Lentil Soup Recipe
• Chicken White Bean Soup Recipe
• Ham And Potato Soup Recipe
• Stuffed Cabbage Rolls