Sausage Cabbage Soup
Warm, hearty, and brimming with robust flavors, this Sausage Cabbage Soup is the ultimate comfort food perfect for any season. Featuring savory Italian sausage, tender potatoes, and a medley of fresh vegetables like green cabbage, carrots, and celery, every spoonful is both nourishing and satisfying. Simmered in a rich tomato and chicken broth base with aromatic herbs like thyme and paprika, this one-pot wonder combines rustic charm with a deep, cozy flavor profile. Ready in under an hour, it’s an easy, wholesome dinner option that pairs beautifully with crusty bread or a fresh side salad. Whether you're looking for a soul-soothing soup for chilly nights or a wholesome lunch to meal prep, this Sausage Cabbage Soup is an irresistible addition to your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 1 head green cabbage, chopped
- 28 ounces diced tomatoes (canned, with juice)
- 6 cups chicken broth
- 2 medium potatoes, diced
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the sausage to the pot and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving the drippings in the pot.
Add the diced onion to the pot and sauté for 4-5 minutes, until softened.
Stir in the minced garlic, sliced carrots, and celery, and cook for another 2-3 minutes, until fragrant.
Add the chopped cabbage to the pot and stir to combine. Let it cook for 2-3 minutes to slightly wilt.
Pour in the canned diced tomatoes (with their juice) and chicken broth. Stir well.
Add the diced potatoes, bay leaf, dried thyme, paprika, salt, and black pepper. Return the cooked sausage to the pot and stir everything together.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 25-30 minutes, or until the potatoes and cabbage are tender.
Taste and adjust seasoning if needed by adding more salt or pepper.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 10614 mg | 461% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 71.4 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 964 mg | 74% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 8273 mg | 176% | |
*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.
