Happy second day of Spring! This Smoked Sausage and Cabbage Soup is full of flavor and loaded with smoked sausage and healthy veggies. It’s a new favorite recipe! 
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This soup was inspired by a craving for cabbage and hot cozy soup (although it’s spring it’s still cold outside here). You’ll definitely need some crusty French bread to soak up the amazing broth… it’s just bursting with flavor!
The cabbage does need to simmer a while for it get tender, but once you get everything in the pot it’s basically on autopilot after that.
Did I mention how awesome it smells while simmering?! It’s perfectly seasoned with oregano, thyme and garlic. I used beef broth but you can also use chicken broth in this recipe.
It also reheats well and makes a great lunch for work the next day. Enjoy!
- 1 tablespoon olive oil
- 1 (13-ounce) package smoked sausage, sliced
- 1 cup chopped yellow onion
- 1 cup peeled and sliced carrots
- ½ cup sliced celery
- 1 tablespoon freshly minced garlic
- 1 (28-ounce) can diced tomatoes
- 4 cups beef or chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ small head of cabbage, cored and chopped into about 1-inch pieces (about 6 cups chopped)
- Salt and pepper, to taste
- In a dutch oven or large soup pot, heat oil over medium high heat. Add sausage slices, onions, carrots and celery and cook for approximately 7 minutes, or until vegetables are tender (stirring frequently). Add garlic and cook until fragrant (about 30 seconds).
- Add tomatoes with juice, broth, thyme and oregano. Stir well to combine. Bring to a boil.
- Once soup reaches a boil, add cabbage and stir well to combine. Reduce heat to maintain a gentle simmer. Cover and simmer for 50 minutes, or until cabbage is tender. Season with salt and pepper.
This soup will surprise you with it’s complex flavor since it is so simple to make. It’s the best soup I’ve ever made and I can’t wait to eat the leftovers.
Thank you so very much, Tom! It is definitely one of my favorite soups as well. So glad you enjoyed it! 🙂
What the nutrition on this recipe?
Hi Nicole, I don’t have nutrition info on this recipe, but there are several free online resources with googling “nutritional calculator”. Hope you enjoy this soup! 🙂
My family really enjoyed this soup my three-year-old and my five-year-old went back for seconds !!!!!
Thanks, Leesie! So glad the kids loved it, too! 🙂
Have you ever done this in the crockpot or instant pot?
Hi Cristen, No I haven’t but am planning to in the future. Sorry I can’t be of more help at the moment… hope you enjoy if you make this version!
This was delicious. Made it last night. Didn’t have thyme but added caraway seed’s and basil along with the garlic and oregano. Used salsa instead of tomato’s. Everyone had seconds. Will definitely make again.
Ohhhhh that sounds so delicious with salsa, I will have to try that next time… thanks so much and so glad you enjoyed it! 🙂
I’m looking forward to trying this soup, on tge stove now. Would you think it would be good if i added elbow macaroni? Have you tried that?
Hi Melanie, No I haven’t tried it with macaroni but it sounds good… I would definitely increase the amount of chicken broth since the macaroni will absorb it while cooking, but I can’t say how much because I’ve never made this with any type of pasta. Hope you enjoyed it! 🙂
This soup was so good. I used red cabbage and fire roasted diced tomatoes in mine. And 2 cups chicken stock and 2 cup beef broth. I highly recommend trying it
Thank you so much, Sarah… your version sounds delicious! 🙂
Made this again last night. The first time I didn’t have the tomatoes or thyme. Had all needed to follow recipe exactly and WOW!!! The taste was so much better. Don’t need to change a thing. Will be making this again and again. Thanks for the wonderful recipe.
Thanks so much, it’s one of my favorites and so glad you enjoyed it with the tomatoes and thyme! 🙂