This Cabbage, Sausage and Potato Soup recipe is totally hearty and comforting, full of the best savory flavors, easy to make, and it’s guaranteed to warm you right up!
Guys, this soup.
It’s only the middle of September, and I have already made it three times this past month. And when I say three times, keep in mind that I’m now married to a handsome vegetarian who won’t come anywhere near this one. Which means this huge, simmering, delicious pot of soup (plus leftovers) are exclusively for Yours Truly.
And I still can’t get enough of it!
This is probably due in part to the fact that I’m about 30 years late to the party that is cabbage soup. I’m not sure why, but our family never grew up eating it, and for years I used to only think of it only in terms of those crazy fad diets, and never really tried a good bowl until a few years ago. But the second I did — oh man, guys — it was cabbage soup love at first bite. Especially when you add some smoked kielbasa sausage to the picture, and some hearty potatoes, and lots of savory and garlicky seasonings — this feel-good, hearty, savory, delicious soup is comfort food to the max.
I wish I squeeze you all around my table and ladle you up a steaming bowl for yourself right now. But instead, I’m just going to beg you to stir up a pot for yourself. Because this soup = magic. ?
Cabbage Soup Recipe | 1-Minute Video
And the good news? It’s also incredibly easy to make!
Begin with your starring ingredient — a small head of green cabbage. We’re going to use it all in this pot of soup. And even though it’s going to turn into a small mountain of greens once it has been chopped, don’t worry, because it’ll all wilt down once we add it to the soup.
The second most important ingredient here is a good package of kielbasa sausage. Really, you can use just about any kind of smoked sausage here (or even bratwurst). But I’m partial to kielbasa here with its smoky, garlicky flavors (that usually include caraway, too). You’re welcome to use traditional pork sausage here, or chicken or turkey or vegan sausage. You pick.
Begin by sautéing the sausage for a few minutes in a large stockpot (affiliate link) until it is lightly browned. Then transfer it to a separate plate to save for later.
Sauté the rest of your veggies and all of that cabbage, then add the remaining ingredients and let the soup simmer until those potatoes are nice and tender. Season with salt and pepper (I recommend extra black pepper with this one), and soon enough…
…these delicious bowls of cabbage soup will be yours to serve and enjoy.
Hope you love this one as much as I do, friends!
(This recipe contains affiliate links.)
Cabbage, Sausage and Potato Soup
Ingredients
- 1 pound kielbasa sausage*, sliced into bite-sized pieces
- 2 tablespoons extra-virgin olive oil
- 3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
- 2 medium carrots, peeled and diced
- 1 stalk celery, diced
- 1 small green cabbage, chopped into bite-sized pieces
- 3 cloves garlic, minced
- 6 cups chicken or vegetable stock
- 1 pound red potatoes, diced
- 1 tablespoon Italian seasoning, homemade or store-bought
- 1 bay leaf
- Kosher salt and freshly-cracked black pepper
Instructions
- Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
- Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
- Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.
- Remove and discard the bay leaf. Taste and season with a few generous pinches of salt and black pepper as needed. (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor. A pinch of crushed red pepper flakes will also help bring out the flavors.)
- Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
Notes
Did you make this?Let me know how it turned out in the comments below!
I just made this recipe. I like it.
Some stats from my attempt: The weight of this completed recipe was 125.5 ounces total (or 20.92 ounces per serving). I used “Sabatino’s Paleo Organic Basil & Cracked Black Pepper Smoked Chicken Sausage” for the sausage.
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 311
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 4 g 18 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 75 mg 25 %
Sodium 1205 mg 50 %
Potassium 616 mg 18 %
Total Carbohydrate 25 g 8 %
Dietary Fiber 4 g 18 %
Sugars 5 g
Protein 20 g 40 %
Vitamin A 88 %
Vitamin C 53 %
Calcium 9 %
Iron 13 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
I’ve made this recipe twice, came out beautifully both times. I’m good at soup, but this is by far my favorite and my family loves it too! Can’t say enough!
I absolutely LOVE this soup!! So easy!! So good!! Flavors are outstanding!!!
This was so delicious. I cook with a lot of deer meat and used my homemade deer stock for the broth and 1/4 of the sausage it called for. I put the venison in at the last minute. This soup is so delicious! Thanks for a sure thing!
This soup is so delicious!!! It’s the perfect meal on a cold night and is very hearty and filling. Thanks for sharing!
Made this tonight. My husband and I will thoroughly agree with most everyone else, it’s AWESOME! It was getting late and I had nothing specifically planned for dinner so I wanted to use my Insta-Pot. I may not have needed to pressure cooker it as long but it turned out great! Will definitely be a recipe to add to my binder! Went well with the homemade focaccia bread my husband made. Thank you.
Fantastic!
This was really good. My whole family really liked it. It definitely comes together well, more than the sum of its parts.
Very hearty soup! I love how everything works together. I did add sweet sausage, red onion and red cabbage as well. I had to make it my own. Will definitely be making this again.
Could you use regular onions instead of the leeks?