Sausage and Cabbage Soup
Dive into a bowl of hearty comfort with this Sausage and Cabbage Soup, a flavorful medley of smoky sausage, tender cabbage, and wholesome vegetables. This easy, one-pot recipe is packed with nourishment, featuring nutrient-rich ingredients like russet potatoes, carrots, and celery simmered to perfection in a savory chicken broth kissed with smoked paprika and thyme. Ready in under an hour, it’s a soul-soothing dish ideal for chilly evenings or meal prep, as the flavors only deepen with time. Garnished with fresh parsley for a burst of brightness, this soup is a balanced blend of rustic warmth and vibrant zest. Perfect as a crowd-pleasing dinner or a satisfying make-ahead meal, it’s a must-try for lovers of cozy, homestyle cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (e.g., kielbasa or andouille), sliced
- 1 medium yellow onion, diced
- 2 medium carrot, peeled and sliced into thin coins
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 medium head green cabbage, chopped into bite-sized pieces
- 2 medium russet potato, peeled and diced
- 8 cups chicken broth (low-sodium preferred)
- 14.5 ounces diced tomatoes (including juice)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and sliced smoked sausage. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove the sausage with a slotted spoon and set aside, leaving the fat in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the chopped cabbage, diced potatoes, and browned sausage. Pour in the chicken broth and diced tomatoes (with their juice).
Add the dried thyme, smoked paprika, bay leaf, salt, and black pepper. Stir everything together and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25 minutes, or until the potatoes and cabbage are tender.
Discard the bay leaf and taste the soup. Adjust the salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm. Enjoy!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6596 mg | 287% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 54.7 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5752 mg | 122% | |
*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.
