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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!
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Smoked Sausage and Cabbage Soup
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 6 servings
Print Recipe
Pin RecipeIngredients
- 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 freshly minced garlic
- 1 (28-ounce) can diced tomatoes
- 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 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 salt and pepper.
Tom says
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.
Amy @ The Blond Cook says
Thank you so very much, Tom! It is definitely one of my favorite soups as well. So glad you enjoyed it! 🙂
Nicole says
What the nutrition on this recipe?
Amy @ The Blond Cook says
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! 🙂
Leesie Moore says
My family really enjoyed this soup my three-year-old and my five-year-old went back for seconds !!!!!
Amy @ The Blond Cook says
Thanks, Leesie! So glad the kids loved it, too! 🙂
Cristen says
Have you ever done this in the crockpot or instant pot?
Amy @ The Blond Cook says
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!
Mom Whiteside says
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.
Amy @ The Blond Cook says
Ohhhhh that sounds so delicious with salsa, I will have to try that next time… thanks so much and so glad you enjoyed it! 🙂
MELANIE says
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?
Amy @ The Blond Cook says
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! 🙂
Sarah says
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
Amy @ The Blond Cook says
Thank you so much, Sarah… your version sounds delicious! 🙂
Mom Whiteside says
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.
Amy @ The Blond Cook says
Thanks so much, it’s one of my favorites and so glad you enjoyed it with the tomatoes and thyme! 🙂
Hlckkg says
I’ve been making this soup for years. It’s my favorite. I boil it on the stove but have also done in a pressure cooker. Only takes 20 min. I also add potato chunks and a splash of white vinegar when it’s done. Gives it a little sour kick that complements the soup perfectly.
★★★★★
Amy @ The Blond Cook says
That sounds so delicious! I need to try it in my pressure cooker… potatoes sound like a perfect addition! 🙂
Diana Johnson says
I also throw in a handful of rice in mine.
Amy @ The Blond Cook says
That sounds delicious, Diana!
Becky says
Love this soup! I’ve made it twice now and it’ll definitely be saved and made even more. Thanks so much!
★★★★★
Amy @ The Blond Cook says
Thank you, Becky! So glad you love it! 🙂
Tiffany Ellis says
If made in the crockpot, how long will it need to cook?
Amy @ The Blond Cook says
Hi Tiffany, I can’t say with certainty because I haven’t tested this recipe in the crock pot. Let us know how it turns out if you try it! 🙂
Connie Whitaker says
This soup sounds wonderful. I have an abundance of Napa cabbage from my garden. Would this work in this soup or do you have similar soup recipes using Napa Cabbage… Thanks
Amy @ The Blond Cook says
Hi Connie, I’ve never made this soup with Napa cabbage so I can’t say with certainty… let us know how it turns out if you try it! 🙂
Hope says
I made this soup with ground Italian sausage and it was excellent!
★★★★★
Amy @ The Blond Cook says
That sounds delicious, Hope – Thanks for sharing! So happy you enjoyed it! 🙂
Luther says
We made this last night, it was delicious and a keeper.
★★★★★
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
★★★★★
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.
★★★★★