Simple Cabbage Sausage Soup
Warm up with a hearty bowl of Simple Cabbage Sausage Soup, a comforting and easy-to-make recipe perfect for busy weeknights or cozy weekends. Packed with flavor, this one-pot wonder combines smoky slices of kielbasa or andouille sausage with nutrient-rich green cabbage, tender carrots, and celery, all simmered to perfection in a savory broth infused with aromatic garlic, paprika, and thyme. The addition of canned diced tomatoes adds a subtle tang, while a sprinkle of fresh parsley provides a burst of freshness to each bowl. Ready in under an hour, this budget-friendly soup is a delicious way to serve up wholesome ingredients in a warming, satisfying dish. Ideal for make-ahead meals and freezer-friendly too!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (such as kielbasa or andouille), sliced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium head green cabbage, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 6 cups chicken broth
- 14 ounces canned diced tomatoes (with juice)
- 1 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 the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced sausage to the pot and cook for 4-5 minutes, stirring occasionally, until the sausage is lightly browned. Remove the sausage and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the chopped cabbage, sliced carrots, and diced celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Return the cooked sausage to the pot.
Pour in the chicken broth and canned diced tomatoes (with juice). Stir well to combine.
Add the bay leaf, dried thyme, paprika, salt, and black pepper. Stir to incorporate the seasonings.
Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Remove the bay leaf before serving. Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 9308 mg | 405% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 57.8 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5555 mg | 118% | |
*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.
