Sausage, Potato, and Cabbage Soup

4.88 from 25 votes

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!

Prep Time25

Cook Time20

Total Time45

Course: Soup

Cuisine: American

Keyword: sausage, potato, and cabbage soup

Servings: servings

Author: Chelsea Lords

Cost: $11.78

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

US - Metric

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.

Video

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