A thick and hearty sausage, potato, and cabbage soup; a healthy recipe that is packed with flavorful ingredients!
Author’s Notes
Dad Made Me Love Cabbage (And This Soup!)
Cabbage has been pretty trendy the last few years, but I’ve loved it since I was little. And I have my dad to thank for that!
He cooked with cabbage ALL the time growing up. He’d toss it into soups and stews or sauté it with bacon for one of my favorite side dishes. But my absolute favorite was always his sausage and potato soup.
I looked forward to it every time he made it, and I still love this soup! This recipe is just like the one I grew up eating, and it’s one of those meals I’ll never get tired of. So simple, so flavorful, and SO good!
Sausage and Cabbage Soup Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Smoked sausage | Slice into rounds or chop smaller to get more sausage in every bite. Brown well for the best flavor! |
| Olive oil, butter, onion, celery, carrots & garlic | Dice veggies evenly so they cook at the same rate. Add garlic last so it doesn’t burn. |
| Green cabbage & red potatoes | Chop cabbage into bite-sized pieces. No need to peel the potatoes! |
| Fire-roasted tomatoes & chicken stock | Don’t drain the tomatoes! Start with less stock and add more until everything is just covered. |
| Herbs, seasonings & sourdough bread | Adjust salt & pepper to taste, remove the bay leaf, and finish with fresh thyme. Don’t skip the bread for dipping! |
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Sausage, Potato, and Cabbage Soup
This hearty Sausage, Potato, and Cabbage Soup is loaded with savory sausage, tender potatoes, and soft cabbage in a deliciously seasoned broth. It’s both healthy and full of flavor!
Video
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 13 ounces smoked sausage
- 1 tablespoon unsalted butter
- 1/2 of a small yellow onion 3/4 cup, diced
- 2 stalks celery 1/2 cup, thinly sliced
- 2 large carrots 1 cup, peeled and diced
- 1-1/2 teaspoons minced garlic
- 3/4 of a small green cabbage cut into bite-sized pieces, 8 cups
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 1 pound baby red potatoes unpeeled, 3 cups, diced
- 5 to 7 cups chicken stock or broth
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons Italian seasoning
- 1/4 teaspoon paprika
- 1 bay leaf
- Salt and pepper
- fresh thyme optional
- Hearty sourdough bread for serving
Instructions
- Warm up 1 tablespoon olive oil in a large stockpot over medium-heat. Once oil is shimmering, add sausage (see note 1). Cook about 5 minutes, stirring occasionally, until sausage is lightly browned. Transfer sausage to a paper-towel-lined plate. Cover with foil and set aside. If there is extra oil left in the pot, drain all but 1 tablespoon. If there’s no oil, add remaining 1 tablespoon oil and the butter.
- Add diced onion, chopped carrots and sliced celery to the pot. Sauté over medium heat for 4–6 minutes, then add minced garlic. Sauté another minute, then add chopped cabbage. Stir to combine and ensure the bottom veggies aren’t getting burned. Cook another few minutes until cabbage cooks down a bit, stirring frequently. Add paprika, dried basil, dried oregano, Italian seasoning, and salt and pepper (add to preference, I add about 1/2 teaspoon salt and 1/4 teaspoon pepper; stock has a good amount of salt in it).
- Add potatoes, fire-roasted tomatoes (undrained), stock (I start with 5 cups and add to just cover everything, up to 7 cups), bay leaf, and cooked sausage. Stir to combine. Cook until soup reaches a simmer, then cover and reduce heat to medium low. Simmer 15–20 minutes or until potatoes are fork tender. Taste and adjust seasonings if needed (any additional salt/pepper).
- Serve with some hearty bread and fresh thyme as desired.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: You can slice the sausage into rounds like in my pictures, or chop it into smaller pieces if you want a higher sausage-to-soup ratio.
Storage: Cool the soup, transfer to airtight containers, and refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium heat until warm.
Nutrition
Serving: 1serving | Calories: 458kcal | Carbohydrates: 37.3g | Protein: 17.9g | Fat: 27.4g | Cholesterol: 50.1mg | Sodium: 1080.4mg | Fiber: 6.2g | Sugar: 13.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
My church luncheon loved this recipe. I use beef sausage not pork, added it at the end after saute. Everyone wants ” my ” recipe.
Thanks
I’m so thrilled to hear this! Thanks Kristine!
The texture of the sausage was very off-putting after letting it cook in the broth so long. I dont feel like the fond in the pain contributed much to the soup so next time I’ll cook the sausage separately and last so it still has a good sear and nice texture. Other than that this is a solid recipe that is full of irish flavor and even tastier the next day. (Minus the sausage, it lost the caramelized flavor of a seared sausage and the texture is just super weird)
So glad you enjoyed the flavor overall, and I really appreciate you sharing this feedback!
Can you sub with purple cabbage?
I haven’t personally tried, so I’m not sure. It would most likely dye the dish purple
Delicious and comforting soup! Love the slight sweetness the cabbage brings to this soup! Excellent recipe Thank you
So glad you’re enjoying! Thanks so much Cher! 🙂
It’s was really good. I think the sausage could of been left out. With the blend of vegetables any meat could be added or just left vegetables. Many different options with this. For me, I didn’t think the smoked sausage fit the other ingredients. It didn’t blend well for the pallet. Will make this again maybe with chicken or just leave as a vegetables soup. Thank you it was very good on this cold day.
So thrilled you enjoyed this! Thats one of my favorite parts of this dish, it’s so customizable! Thanks Tammy!
I had 1/2 small cabbage in the fridge,
leftover deer sausage from dinner last
night, together with the ingredients listed…and, voila, dinner is served.
Thank you for the recipe.
So happy this whipped together perfectly for you! Thanks for your comment Linda! 🙂
This was very delicious! My husband and I
Loved it! I did add green peppers to mine.
I am so thrilled to hear this! Thanks Lori! 🙂
Made this recipe today as I was looking for a recipe I liked with these headlined ingredients. Turned out wonderful with some changes, including adjustments to my own palate preference: added leftover veggies in frig appropriate to this dish (mushrooms, fennel & corn), added 2 cans fire roasted tomatoes, splash Worcester sauce and a sml sprinkle of red pepper flakes.
Thank you
I am so thrilled to hear this! Thanks Katie! 🙂
Loved this recipe it was really easy to make also it was very delicious! Highly recommend it!
Thanks so much! I’m so happy to hear! 🙂
I made this today with broth I made from 3 chicken carcasses & I used smoked kielbasa sausage. Delicious! This one is a keeper.
Delicious! So glad you enjoyed!