Cabbage Sausage Soup
Warm, hearty, and packed with flavor, this Cabbage Sausage Soup is the ultimate comfort food that brings together wholesome ingredients in a single pot. Featuring smoky kielbasa or andouille sausage, tender green cabbage, and a medley of veggies simmered in a savory chicken broth with diced tomatoes, this soup is as nutritious as it is delicious. Aromatic spices like thyme, paprika, and garlic build layers of flavor, while the addition of fresh parsley makes for a vibrant finishing touch. Ready in just 45 minutes, this easy, one-pot recipe is perfect for meal prep or a cozy weeknight dinner. Serve it with crusty bread for a satisfying meal that’s low on effort but big on taste. Perfect for fans of hearty soups, keto recipes, or cabbage lovers looking for a new favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (kielbasa or andouille), sliced into rounds
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 1 head green cabbage, core removed and chopped
- 6 cups chicken broth
- 15 ounces diced tomatoes (with juice)
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until the sausage is browned. Remove the sausage from the pot and set it aside.
Add the diced onion to the pot. Cook for 2-3 minutes, stirring occasionally, until softened.
Add the minced garlic, carrots, and celery. Continue cooking for another 3 minutes, stirring to combine the flavors.
Stir in the chopped cabbage and cook for 5 minutes, letting it wilt slightly.
Pour in the chicken broth and diced tomatoes (with their juice). Stir to combine.
Add the bay leaf, dried thyme, paprika, salt, and black pepper. Bring the soup to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the cabbage is tender.
Return the browned sausage to the pot and stir. Cook for another 5 minutes to heat through.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8748 mg | 380% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 61.4 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5200 mg | 111% | |
*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.
