Spicy Sausage Cabbage Soup
Warm up your kitchen with the bold, hearty flavors of Spicy Sausage Cabbage Soup—a one-pot wonder perfect for cozy dinners or meal prep! This satisfying soup combines tender shredded cabbage, spicy Italian sausage, and a medley of colorful vegetables like carrots, celery, and potatoes, all simmered in a rich, smoky broth infused with crushed tomatoes, paprika, and thyme. The optional hint of red pepper flakes adds an extra kick, while fresh parsley provides a fragrant finishing touch. Ready in just an hour, this comforting recipe makes enough to feed six and pairs beautifully with crusty bread for dipping. Perfect for cool evenings, it’s a wholesome and zesty option that’s brimming with protein, fiber, and flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, diced
- 4 cups green cabbage, shredded
- 1 large Russet potato, peeled and diced
- 1 28-ounce can crushed tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the spicy Italian sausage to the pot and cook, breaking it up with a spoon, until browned and cooked through. Transfer the sausage to a plate lined with paper towels to drain excess grease.
In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, sliced carrots, and diced celery. Cook for 3-4 minutes to allow the vegetables to begin softening.
Add the shredded cabbage and diced potato to the pot. Stir to combine with the rest of the vegetables.
Pour in the crushed tomatoes and chicken broth. Stir well, scraping the bottom of the pot to deglaze any browned bits.
Return the cooked sausage to the pot, and add the bay leaves, smoked paprika, dried thyme, red pepper flakes (if using), salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the cabbage and potatoes are tender.
Remove the bay leaves before serving. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1757 mg | 76% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1081 mg | 23% | |
*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.
