Octoberfest Sausage Soup
Celebrate the flavors of fall with this hearty Octoberfest Sausage Soup, a comforting one-pot meal inspired by Bavarian traditions. Loaded with smoky sausage, tender russet potatoes, green cabbage, and sweet carrots, this soup strikes the perfect balance between rustic and indulgent. A splash of your favorite lager or ale adds a rich, malty depth, while warming spices like thyme and paprika enhance the savory broth. Finished with a touch of creamy goodness and a sprinkle of fresh parsley, this soup is perfect for cozy autumn evenings or as a star dish at your Oktoberfest festivities. Serve it with crusty bread or pretzels for an authentic German-inspired feast!
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Recipe Information
Ingredients
- 12 ounces smoked sausage
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 medium russet potatoes, peeled and diced
- 4 cups green cabbage, shredded
- 2 medium carrots, diced
- 6 cups chicken or vegetable broth
- 1 cup beer (lager or ale)
- 1 teaspoon dried thyme
- 1 teaspoon ground paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Slice the smoked sausage into 1/4-inch pieces and set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the potatoes, shredded cabbage, and diced carrots. Cook for 5 minutes, stirring occasionally, to begin tenderizing the vegetables.
Pour in the chicken or vegetable broth and beer. Add the thyme, paprika, bay leaf, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes and carrots are tender.
In a separate pan, cook the sliced smoked sausage over medium heat until browned, about 5 minutes. Add the cooked sausage to the soup.
Stir in the heavy cream and let the soup simmer for another 5 minutes to heat through. Adjust salt and pepper to taste if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh chopped parsley if desired.
Serve hot with crusty bread or pretzels for a satisfying Octoberfest-inspired meal.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1685 mg | 73% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.2 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 917 mg | 20% | |
*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.
