This savory soup is loaded with smoked sausage, cabbage, carrots, onions, celery and tomatoes in a flavorful seasoned broth. It’s pure comfort food deliciousness!
This soup was inspired by a craving for cabbage and hot cozy soup. You’ll definitely need some homemade cornbread 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?! I used beef broth but you can also use chicken broth in place of the beef broth in this recipe.
It also reheats beautifully and makes a great lunch for work the next day. Enjoy!
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Smoked Sausage and Cabbage Soup
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Description
A savory, comforting and delicious soup prepared with smoked sausage, cabbage, carrots, onions and tomatoes in a flavorful seasoned broth.
Ingredients
- 1 tablespoon olive oil
- 1 (13 ounce) package smoked sausage, sliced
- 1 cup chopped yellow onion
- 1 cup peeled and sliced carrots
- 1/2 cup sliced celery
- 1 tablespoon minced fresh garlic
- 1 (28 ounce) can diced tomatoes with juices
- 4 cups beef or chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 small head of cabbage, cored and chopped into about 1 inch pieces (about 6 cups chopped)
- Salt and black pepper, to taste
Instructions
- 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 desired amounts salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Boil
- Cuisine: American
Keywords: smoked sausage and cabbage soup
Andi Granchi says
It is cooking right now, the smells are amazing and the taste tests equally yummy. I love a good cabbage soup and this is it. I did brown the sausage first( I used bahama mamas) then removed it to add at the end. Great for a blizzard night.
★★★★
Elizabeth says
I had leftover carrots, cabbage, potatoes and onions from a traditional corned beef and cabbage dinner. I used those vegetables with andouille chicken sausages. This recipe is incredible! Served it with a side of homemade cornbread.
★★★★
Jennifer Freeman says
Recipe is perfect as is. I doubled the recipe and cooked in a 16 quart pot. Served to three grandsons -all over 6 foot tall – age 15, 18, and 22 after rearranging furniture for me. Served with a double batch of jalapeño corn bread and butter. I did add a can of corn to pot because I am partial to corn in my soups and it did add nice color and texture. Also, used fresh thyme because it’s what I had available. Soup was a big hit- grandsons went back for second, third, and fourth servings! Husband was happy there was some left for him when he got home and he really complimented its tastes. Try this wonderful simple recipe as it is truly delicious. Thank you.
★★★★★
Kathryn says
I used linguica because that’s what I had. Also used mirepoix because I had it and needed to use it anyway. Added a dash of cumin, turmeric, red hot pepper flakes and lemon juice. Also grated a bit of Greek manouri cheese on top.
It was PHENOMENAL
★★★★★