Hearty and Savory, this Cabbage Sausage Soup recipe Is Easy To Make And Oh So Delicious. This Nourishing Bowlful Is Low In Carbs Too!
With just a handful of ingredients this soup is packed with flavor and comes together quickly for a warm meal in a hurry. Full of veggie goodness, you’ll feel good about serving this to your family! Try these other tasty weeknight meals Easy Taco Soup, 30 Minute Mongolian Stir Fry, and 30 Minute Chicken Satay Skillet.
Easy, Hearty + Delicious
This soup is bursting with flavor and many health benefits! Cabbage soup is low calorie option that is great for weight loss. It is also full of good vegetables that can only do good for your body. Cabbage specifically is full of vitamin C which definitely helps boosts your immune system.
Another good thing about this recipe is that its filled with more non-starchy vegetables as opposed to a typical potato soup. And the kids love it which is always a bonus.
This kind of soup is already naturally dairy-free so you would just need to make sure to use vegetarian broth as opposed to chicken or beef broth. It is great to tailor to your needs.
How to Make Cabbage SAUSAGE Soup
In a large pot or Dutch Oven melt butter over medium heat. Add the sausage and lightly brown. Add carrot, potato, and celery, and onion, cook for 4 minutes. Add garlic and cook until fragrant, about 1 minute
Pour in chicken broth, season with salt and pepper. Turn heat up and bring to a boil. Add cabbage and simmer for 15 minutes or until tender
Remove from the heat and season to taste.
Recipe Tips + FAQ
What kind of cabbage? Green cabbage is a good option. Use either one small head or ½ of a larger head typically. Cut the pieces into ¼ inch wide strips, or larger if you so prefer.
Best vegetables to go in soup? You can do peppers, carrots, stewed tomatoes, corn, green beans, broccoli or leafy greens.
Adding protein (optional). You can add in shredded chicken or cooked ground beef for more protein. If you want a vegetarian protein option try adding super firm tofu cut into squares or white beans.
More Cooking Instructions
Shortcut Option with pre-prepared veggies: Pre-shredded cabbage could work for this recipe although fresh cabbage will obviously work the best. Using frozen veggies can also work if they thaw in time with everything else. A good vegetable to use frozen at first would be peas, because they risk becoming soggy and kind of just “melting away” if you leave them for too long. Frozen peas have a bit more structure.
How to make in instant pot? To make this in the instant pot throw everything in and stir. Cook on high pressure for 10 minutes before naturally releasing for 15-20 minutes.
How to make in a slow cooker? Basically add everything in except for any leafy greens like spinach and cook on low for 6-8 hours or on high for 4-5 hours. After its cooked fully you can add in those leafy greens and cook for 5 more minutes or so.
Storing + Side Tips
You can STORE this in the fridge for 4-5 days in an airtight container.
To FREEZE it, let it cool completely and store in an airtight container for 2-3 months.
To REHEAT, let it thaw in the fridge overnight and then rewarm on the stove.
What to serve with it? When making this a main dish it is a good idea to pair it with a type of bread. Like our 4 ingredient no knead artisan bread
If you want this to be a side then try pairing it to our bone-in chicken breast recipe or our chimichurri chicken.
For a really easy seasoning option you can add in Italian seasoning or the onion soup mix packets. Other than that, garlic, onion, parsley, thyme, and some sort of spice seem to be common traits of this cabbage sausage soup. You can use chili powder, red pepper flakes etc. Enjoy!!
For more soup recipes, check out:
Cabbage Sausage Soup Recipe
- 2 tbsp. butter
- 1 1/2 c. andoullie sausage, sliced
- 1 large carrot, peeled and diced
- 1 large russet potato, cut into 1/2-inch cubes
- 2 stalks celery, sliced
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 c. low-sodium chicken broth
- 1 tsp. coarse kosher sea salt
- 1/2 tsp. ground black pepper
- 1 head cabbage, chopped into 1-inch pieces
- In a large pot or Dutch oven set over medium heat, add the butter. Once hot, add the sausage and lightly brown. Add carrot, potato, and celery, and onion, cook for 4 minutes.
- Add garlic and cook until fragrant, about 1 minute. Pour in chicken broth, season with salt and pepper.
- Turn heat up and bring to a boil. Add cabbage and simmer for 15 minutes or until tender. Remove from the heat and season to taste.
I added basil leaf and dill to mine and fixed it with vegetables broth an beef broth both… Only had half of each and it turned out wonderful 😃
What a great way to use up what you have!
My family just loved this. It’s so so good, just the right amount of ingredients. We will definitely make this again! The best thing is i didn’t have to stay in the kitchen all day preparing a meal. I used the smoked sausage. I really should have made a double batch. It went too fast!
Doubling is great to have leftovers for lunch or even to freeze for a quick option on another busy day.
Thanks for giving it a try.