Hearty and savory, this Cabbage Sausage Soup recipe is easy to make and oh so delicious. This nourishing bowlful is low in carbs too!
This big pot of soup is bursting with flavor! Cabbage soup is a 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. Another good thing about this recipe is that it’s filled with more non-starchy vegetables as opposed to a typical potato soup. And the kids love it, which is always a bonus!
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.
Table of Contents
Recipe Ingredients
- Andouille Sausage: Its smoky, slightly spicy flavor adds depth and a robust meaty texture.
- Cabbage: Brings a mild, earthy taste with a crunchy texture to this soup.
- Chicken Broth: Serves as the liquid base and provides a mild, savory flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Vegetable Medley: You can enrich the soup with additional vegetables like peppers, stewed tomatoes, corn, green beans, white beans, broccoli, or leafy greens, to enhance flavor and nutrition.
- Sausage Options: Enhance your soup with a variety of sausages: spicy Italian for a robust flavor, chorizo for smokiness, chicken for a lighter touch, or turkey sausage for a leaner option. Incorporating smoked kielbasa sausage adds depth, while vegetarian sausage offers a plant-based alternative.
- Add Herbs: Adding thyme and bay leaf to this Cabbage and Sausage Soup enhances its flavors. Thyme brings a subtle, herby freshness, complementing the smoky sausage and sweet vegetables. Bay leaf adds a floral, slightly bitter note.
How to Make Cabbage and Sausage Soup
Step 1: In a large soup pot or Dutch oven set over medium heat, add the butter. Once hot, add the sausage and lightly brown it. Add the carrot, potato, celery, and onion, and cook for 4 minutes. Then add the garlic and cook until fragrant, about 1 minute.
Step 2: Next, pour in the chicken broth and season with salt and pepper. Turn the heat up and bring to a boil. Add the cabbage and simmer for 15 minutes or until tender.
Step 3: Remove from the heat and season to taste, and enjoy!
FAQs
Green cabbage is what I recommend. Use either one small head or ½ of a larger head typically. Cut the pieces into ¼-inch wide strips, or larger if you prefer.
Yes! 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.
Yes! 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 it’s cooked fully, you can add in those leafy greens and cook for 5 more minutes or so.
Pairing this soup with a type of bread makes for a delightful meal. Try our No-Knead Artisan Bread or Best Ever Cheesy Garlic Bread for a satisfying and complementary addition to the hearty flavors of the soup.
Storage Info
STORE this soup in an airtight container in the refrigerator for up to 3-4 days. To FREEZE, freeze in portioned containers for up to 2 months. Thaw in the fridge overnight before reheating.
To REHEAT, warm it slowly on the stove over medium heat, stirring occasionally, until heated through. Avoid boiling to maintain the texture of the vegetables. Microwaving in a covered dish, stirring midway, is also effective for quick reheating.
More Cabbage Recipes that You’ll Love
Cabbage and Sausage Soup Recipe
Ingredients
- 2 tablespoon 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 teaspoon ground black pepper
- 1 head cabbage, chopped into 1-inch pieces
Instructions
- In a large soup pot or Dutch oven set over medium heat, add the butter. Once hot, add the sausage and lightly brown it. Add the carrot, potato, celery, and onion, and cook for 4 minutes. Then add the 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, and enjoy!
Absolutely delicious! Great meal! We ate it with baguette and some cheddar cheese. A great addition to our winter comfort food menu.
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.
Great recipe,
Thanks for giving it a try.