Red Cabbage and Sausage Soup
Warm up with a hearty and flavorful Red Cabbage and Sausage Soup, a comforting one-pot meal that blends smoky sausage, tender vegetables, and vibrant red cabbage into a satisfying bowl of goodness. This easy-to-make soup is packed with wholesome ingredients like carrots, celery, potatoes, and a savory broth infused with tomato paste, thyme, and paprika for a rich depth of flavor. Perfect for cozy weeknight dinners or meal prepping, this soup’s stunning purple hue from the cabbage makes it as visually appealing as it is delicious. Serve it hot with crusty bread for a complete, nourishing meal that’s sure to become a family favorite. Ideal for those seeking hearty soups, sausage-based recipes, or cabbage dishes, this recipe is a must-try for comfort food lovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces sausage (smoked, or fresh)
- 1 large yellow onion
- 3 whole garlic cloves
- 2 medium carrots
- 2 stalks celery stalks
- 1 small head red cabbage
- 2 medium potatoes
- 6 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Slice the sausage into bite-sized pieces and add to the pot. Cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set it aside.
Chop the onion, mince the garlic, and dice the carrots and celery. Add them to the pot and sauté for 5-6 minutes, stirring occasionally, until softened and fragrant.
Shred the red cabbage and peel and dice the potatoes. Add them to the pot and stir well to combine.
Return the sausage to the pot, then add the chicken or vegetable broth, tomato paste, dried thyme, paprika, bay leaf, salt, and black pepper. Stir well to incorporate the tomato paste into the liquid.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for 30-35 minutes, or until the vegetables are tender and the flavors have melded together.
Taste the soup and adjust the seasoning with additional salt and pepper as needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or rolls on the side.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 10725 mg | 466% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 41.0 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3455 mg | 74% | |
*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.
