This hearty and comforting Sausage and Cabbage Soup is loaded with smoked sausage, cabbage, carrots, onions, celery, and tomatoes in a flavorful seasoned broth. It’s comfort food deliciousness!
Nothing hits the spot like a cozy bowl of soup on a cold day. This soup is pure comfort in a bowl and is incredibly easy to prepare with simple ingredients. Serve it with my Southern Skillet Cornbread for a hearty meal everyone will LOVE!
Why You’ll Love This Soup
- Family-friendly: This recipe is a hit with both kids and adults!
- Meal prep friendly: The leftovers reheat beautifully.
- Easy to prepare: This recipe is simple and straightforward.
- Customizable: This soup can be easily adapted to suit your personal taste.
Ingredients Needed
- Cabbage – You’ll need a small head of cabbage that weighs approximately 1 ½ pounds to yield 6 tightly packed cups of chopped cabbage.
- Smoked sausage
- Onion
- Carrots
- Celery
- Garlic
- Herbs: I use dried thyme and oregano, but feel free to use your favorites!
- Broth – Beef or chicken broth can be used in this recipe (I normally use beef broth).
- Canned diced tomatoes
- Olive oil: For sautéing the sausage, onions, carrots, and celery.
- Salt and black pepper
How to Make Sausage and Cabbage Soup
For the detailed instructions, please see the recipe card.
- Sauté the sausage, onions, carrots, and celery in a 6-quart Dutch oven or large soup pot.
- Add the tomatoes (with juices), broth, and herbs. Bring to a boil.
- Add cabbage and reduce the heat to maintain a simmer.
- Cover and simmer for 30 minutes or until the cabbage and carrots are tender. Season with salt and pepper.
5 Star Review
“This is one of my favorite soups, I swear everytime I make it I end up eating the entire pot!!! If you love cabbage and smoked sausage, you seriously need to try this one!” ~ Brandon
Recipe Variations
- Add heat: Add cayenne pepper or crushed red pepper flakes for a spicy kick.
- Make it creamy: Stir in some heavy cream or half-and-half towards the end of cooking.
- Add potatoes: Add diced potatoes during the last 10 to 15 minutes of cooking time.
- Add more herbs: Use your favorite dried herbs or Italian seasoning.
Storing and Reheating Leftovers
- Refrigerator: Once cooled, store in an airtight container in the fridge for 3 to 4 days.
- Freezer: Once cooled, store in a freezer-safe container. Freeze for up to 2 to 3 months. Defrost in the refrigerator overnight.
- Reheating: Gently reheat on the stovetop or in the microwave.
More Comforting Soups
Sausage and Cabbage Soup
Ingredients
- 1 tablespoon olive oil
- 1 (14 ounce) package smoked sausage sliced ¼ inch thick
- 1 cup chopped yellow onion
- 1 cup peeled and sliced carrots thinly sliced (¼ inch thick)
- ½ cup sliced celery
- 1 tablespoon minced fresh garlic
- 1 (28 ounce) can diced tomatoes undrained
- 4 cups beef broth or chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 small head of cabbage (about 1 ½ pounds) cored and chopped into about 1 inch pieces (about 6 cups chopped)
- ½ teaspoon salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
Instructions
- In a 6 quart 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 carrots are tender-crisp (stirring frequently). Add garlic and cook until fragrant (about 30 seconds).
- Add tomatoes with juice, broth, thyme, and oregano. Stir to combine. Bring to a boil.
- Once the soup reaches a boil, add cabbage and stir to combine. Reduce heat to maintain a simmer. Cover and simmer for 30 to 35 minutes or until cabbage is tender to your liking and carrots are tender.
- Season with salt and pepper.
Video
Notes
- This recipe yields approximately 11 cups.
- Storage:
- Refrigerator: Once cooled, store in an airtight container in the fridge for 3 to 4 days.
- Freezer: Once cooled, store in a freezer-safe container. Freeze for up to 2 to 3 months. Defrost in the refrigerator overnight.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Luther
We made this last night, it was delicious and a keeper.
Hope
I made this soup with ground Italian sausage and it was excellent!
Amy @ The Blond Cook
That sounds delicious, Hope – Thanks for sharing! So happy you enjoyed it! 🙂
Connie Whitaker
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
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! 🙂
Tiffany Ellis
If made in the crockpot, how long will it need to cook?
Amy @ The Blond Cook
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! 🙂
Becky
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
Thank you, Becky! So glad you love it! 🙂
Diana Johnson
I also throw in a handful of rice in mine.
Amy @ The Blond Cook
That sounds delicious, Diana!
Hlckkg
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
That sounds so delicious! I need to try it in my pressure cooker… potatoes sound like a perfect addition! 🙂
Mom Whiteside
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
Thanks so much, it’s one of my favorites and so glad you enjoyed it with the tomatoes and thyme! 🙂
Sarah
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
Thank you so much, Sarah… your version sounds delicious! 🙂
MELANIE
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
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! 🙂
Mom Whiteside
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
Ohhhhh that sounds so delicious with salsa, I will have to try that next time… thanks so much and so glad you enjoyed it! 🙂
Cristen
Have you ever done this in the crockpot or instant pot?
Amy @ The Blond Cook
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!
Leesie Moore
My family really enjoyed this soup my three-year-old and my five-year-old went back for seconds !!!!!
Amy @ The Blond Cook
Thanks, Leesie! So glad the kids loved it, too! 🙂
Nicole
What the nutrition on this recipe?
Amy @ The Blond Cook
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! 🙂
Tom
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
Thank you so very much, Tom! It is definitely one of my favorite soups as well. So glad you enjoyed it! 🙂