Cabbage and Sausage Soup
Warm your soul with a hearty bowl of Cabbage and Sausage Soup, a comforting and flavorful one-pot meal perfect for weeknight dinners or cold-weather cravings. This rustic soup combines tender chunks of smoked sausage, vibrant green cabbage, and hearty potatoes in a savory chicken broth seasoned with fragrant thyme, paprika, and garlic. The addition of onions, carrots, and celery builds a rich, aromatic base, while diced tomatoes add a subtle tang. Easy to prepare in just under an hour, this soup is both nourishing and satisfying, making it a family-friendly favorite. Serve it with crusty bread for a complete, wholesome meal, and garnish with fresh parsley for a pop of color and freshness. Packed with flavor and simple ingredients, this cabbage and sausage soup is a go-to recipe for cozy, homemade comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (kielbasa or andouille), sliced
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 medium head green cabbage, chopped
- 2 medium potatoes, peeled and diced
- 6 cups chicken broth
- 14.5 ounces (1 can) diced tomatoes, with juice
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the smoked sausage slices to the pot and cook for 4–5 minutes, stirring occasionally, until lightly browned. Remove the sausage and set aside.
To the same pot, add the diced onion, carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute, stirring constantly, until fragrant.
Stir in the chopped cabbage and cook for 3–4 minutes until slightly wilted.
Add the diced potatoes, chicken broth, diced tomatoes (with juice), bay leaf, dried thyme, paprika, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the potatoes are tender.
Return the browned sausage to the pot and stir to combine. Cook for an additional 5 minutes to heat through.
Taste and adjust seasonings as needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8836 mg | 384% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 57.6 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 7120 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
