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!
Pretty good soup minus the Italian seasoning. Kinda boring. Made it with hot cherry peppers and spicy sausage the next time and it was much better.
Any idea what the calorie count is on this soup?
I will be making this tonight and am also wondering if anyone has the nutrition facts, to save me some time on figuring it up myself. My brain may hurt a little after attempting that, ha! Thanks!!
This was wonderful soup! O full of flavor. I used Chicken Andouille sausage but otherwise just like it called for in the recipe. Will definitely be making again!
I love this recipe! I’ve been using it for a couple years now, and it turns out great every time! This last time my local grocery store didn’t have any green cabbage, so we substituted red cabbage! I’ll say, it didn’t LOOK quite the same and had a purple-ish hue, but it still tasted delicious – in case anyone else has to substitute like me!
Thank you for the great recipe!
I am going to have to substitute the cabbage also, I was concerned. So glad I saw your post first. I can now forge ahead.
Thanks
This is a great recipe!! Delicious!!
Can you make this in a crockpot?
I make it in crockpot. It’s great. Trade the potatoes for rudabagas or other low carb substitutes. Yum
I love brothy soups with lots of vegetables and tomatoes. I made this with chicken andouille sausage, used 8 cups of broth, a quart of my home canned Italian stewed tomatoes and substituted cubed Butternut squash in place of potatoes. OMG… this is fabulous!
Just what I was looking for to use that vegetables. I heard purple cabbage as well as white cabbage. I also added a can of white beans and use knackwurst sausage ! I did change up some of the spices like sage, mustard, seeds, time, rosemary. But all in all a good base for a suit that you can change as much as you need to do. Thank you
Unbelievable and incredible soup. Thanks for the recipe.
Delicious soup, reminded me of a rustic style soup I had in Spain once. I ommited the celery and used Italian pork sausages which I removed the skin from and fried the chopped sausage so it was like mini meatballs.
Making this for the third time and it’s delicious and hearty .
Absolutely love this soup. I have made it a lot and have shared the recipe with friends.
I add a little sweet chilli sauce to give it a kick as well a Chilli flakes.
Great soup.
Barb Nelson.
Followed exactly and came out great. I plan to freeze as not to waste a teaspoon. Thanks!