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Sausage, Potato, and Cabbage Soup

A thick and hearty sausage, potato, and cabbage soup; a healthy recipe that is packed with flavorful ingredients!

Course Soup
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 -8 servings
Calories 200 kcal
Author Chelsea

Ingredients

  • 2 tablespoons olive oil, separated
  • 16 ounces (1 pound) smoked sausage (for a healthier option we use hardwood smoked turkey sausage)
  • 1 tablespoon unsalted butter
  • 1/2 of 1 small (~3/4 cup) yellow onion, diced
  • 2 stalks (~1/2 cup) celery, thinly sliced
  • 2 medium (~1 cup) carrots, peeled and diced
  • 1 and 1/2 teaspoons minced garlic
  • 3/4ths of 1 full small green cabbage, cut into bite-sized pieces
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 16 ounces (1 pound) unpeeled baby red potatoes, diced
  • 5-7 cups Swanson Beef Stock (Swanson's beef broth will also work)
  • 1/4 teaspoon paprika
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons Italian seasoning
  • 1 bay leaf
  • Fine sea salt and freshly-cracked black pepper
  • Optional: fresh thyme
  • Serve with crusty sourdough bread!

Instructions

  1. Warm up 1 tablespoon olive oil to a large stockpot over medium-heat. Once the oil is shimmering, add in the sausage.* Cook for about five minutes, stirring occasionally until the sausage is lightly browned. Transfer the sausage to a paper towel lined plate. Cover with foil and set aside. If there is extra oil left in the pot, drain anything over 1 tablespoon. If there isn't, add in the remaining 1 tablespoon oil and the butter.

  2. Add in the diced onion, chopped carrots and sliced celery to the pot. Saute over medium heat for about 4-6 minutes and then add in the minced garlic. Saute for another minute and then add in the chopped cabbage. Stir to combine and ensure the bottom veggies aren't getting burned. Cook for another few minutes until the cabbage cooks down just a bit stirring frequently.

  3. Add the potatoes, fire-roasted tomatoes (undrained), stock (I start with 5 cups and add more as needed up to 7 cups), paprika, dried basil, dried oregano, Italian seasoning, bay leaf, salt & pepper (add to your preference, I add about 1/2 teaspoon salt and 1/4 teaspoon pepper remembering that stock has a good amount of salt in it) and cooked sausage. Stir to combine (add stock to just cover everything). Cook until the soup reaches a simmer, then cover the soup, and reduce the heat to medium low. Simmer for 15-20 minutes or until the potatoes are fork tender. Taste and adjust seasonings if needed (any additional salt + pepper).
  4. Serve with some crusty bread and fresh thyme as desired.

Recipe Notes

*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 bites" ratio.