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.
Amanda
I make this soup at least once a month! I can’t get enough of it!
Brandon Lowery
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!
Jim
Loved this. I will just add a little heat next time.
Nancy
I made this today and it was delicious.
Lauren
Simple, affordable, and very tasty! I’m be making this one again and again
Amy
Thank you, Lauren… so glad you enjoyed the soup!
Andi Granchi
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
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
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
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