If you’re craving a hearty, soul-soothing meal that’s bursting with flavor and comfort, the Sausage, Potato, and Cabbage Soup Recipe is your perfect answer. This recipe masterfully combines smoky sausage, tender potatoes, and slightly sweet cabbage all simmered in a fragrant broth that will wrap you in cozy contentment with every spoonful. It’s the kind of dish that feels like a warm hug on a chilly day and brings families together around the table for unforgettable moments.
Ingredients You’ll Need
The beauty of this Sausage, Potato, and Cabbage Soup Recipe is in its simplicity, relying on a handful of straightforward, wholesome ingredients that come together to create deep, layered flavors. Each element plays its part: the smoky sausage adds richness, potatoes bring comforting creaminess, and cabbage contributes a subtle sweetness and texture that balance the soup perfectly.
- Smoked sausage or kielbasa (14 oz): Provides a smoky, savory backbone that infuses the soup with bold character.
- Potatoes (3 medium, peeled and diced): Soak up the broth’s flavors and add a hearty, creamy texture.
- Green cabbage (1 small head, chopped): Adds slight sweetness and a delightful bite to complement the sausage.
- Onion (1 large, chopped): Offers a natural sweetness and depth when sautéed.
- Carrots (2, sliced): Provide color and gentle earthiness.
- Celery stalks (2, sliced): Bring subtle aromatic notes and a little crunch.
- Garlic cloves (3, minced): Infuse the soup with warmth and bold fragrance.
- Chicken or vegetable broth (6 cups): Forms a comforting, savory base for the soup.
- Olive oil (1 tablespoon): Used for sautéing, adding a smooth richness without overpowering.
- Salt (1 teaspoon): Enhances all the flavors naturally.
- Black pepper (1/2 teaspoon): Adds subtle spiciness and warmth.
- Smoked paprika (1 teaspoon): Amplifies the smoky notes and adds a vibrant color.
- Dried thyme (1/2 teaspoon): Brings an earthy, herbaceous touch.
- Bay leaf (1): Provides a delicate depth throughout the simmering process.
- Fresh parsley (2 tablespoons, chopped): Adds a fresh, bright finish as a garnish.
- Sour cream or crusty bread: Perfect accompaniments to elevate your serving experience.
How to Make Sausage, Potato, and Cabbage Soup Recipe
Step 1: Brown the sausage
Start by heating olive oil in a large soup pot over medium heat. Add the sliced smoked sausage and cook it until each piece is beautifully browned and releases that irresistible aroma, about 4 minutes. This step locks in the sausage’s smoky flavor and creates little browned bits on the pot that will boost the soup’s richness later. Once browned, scoop the sausage out and set it aside.
Step 2: Sauté the aromatics
In the same pot, without cleaning it, toss in the chopped onion, carrots, and celery. Sauté these veggies for about 5 minutes until they soften and start to sweeten. This forms a flavorful base full of natural sugars and texture that will carry through the entire soup.
Step 3: Develop the flavor base
Next, stir in the minced garlic, smoked paprika, and dried thyme, cooking for just about a minute to awaken their fragrances. This brief step unlocks a burst of flavor that makes this Sausage, Potato, and Cabbage Soup Recipe so irresistibly aromatic.
Step 4: Combine ingredients
Now it’s time to bring everything together. Add your diced potatoes, chopped cabbage, and the browned sausage back into the pot. Pour in the broth and drop in the bay leaf, salt, and pepper. Give everything a good stir to combine and prepare for simmering.
Step 5: Simmer until tender
Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes. This allows the potatoes and cabbage to soften perfectly, melding all those beautiful flavors into a harmonious, hearty broth.
Step 6: Finish and adjust seasoning
Before serving, pull out the bay leaf and taste the soup. Adjust the seasoning with a little more salt or pepper if needed, making sure every bite is balanced and satisfying.
Step 7: Serve and garnish
Ladle the soup into bowls and sprinkle fresh parsley on top for a lively pop of green and fresh flavor. Offer sour cream or crusty bread alongside for an extra touch of creaminess or crunchy comfort.
How to Serve Sausage, Potato, and Cabbage Soup Recipe
Garnishes
Finishing your Sausage, Potato, and Cabbage Soup Recipe with fresh parsley adds a lovely brightness and color contrast that freshens each spoonful. A dollop of sour cream on top can add a cooling creaminess that perfectly complements the smoky, hearty flavors beneath.
Side Dishes
This soup shines even brighter with warm, crusty bread on the side—a perfect tool for soaking up the luscious broth. For a more filling meal, pair it with a simple green salad dressed with a lemon vinaigrette to add freshness and balance.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bowls placed on wooden chargers, paired with a handful of chopped scallions or a sprinkle of shredded sharp cheddar cheese. This adds texture, richness, and a bit of flair without complicating the perfect simplicity of the soup.
Make Ahead and Storage
Storing Leftovers
The good news is this soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 4 days, making it a fantastic candidate for meal prep or quick weeknight dinners.
Freezing
If you want to keep this Sausage, Potato, and Cabbage Soup Recipe on hand for longer, it freezes beautifully. Use freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Frozen soup is best enjoyed within 2 months to keep the best texture and flavor.
Reheating
When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If it’s too thick after chilling, a splash of broth or water can help loosen it back up. Avoid microwaving for extended times to maintain the best texture.
FAQs
Can I use a different type of sausage in this soup?
Absolutely! While smoked sausage or kielbasa gives this soup its signature smoky flavor, you can swap in Italian sausage, chorizo, or even a vegetarian sausage to suit your preferences.
Is this soup gluten-free?
Yes! All the core ingredients in this Sausage, Potato, and Cabbage Soup Recipe are naturally gluten-free. Just be sure to check your sausage and broth labels to avoid any hidden gluten.
Can I add other vegetables to the soup?
Definitely. Feel free to toss in additional veggies like bell peppers, zucchini, or even kale to add more color and nutrients. Just adjust cooking times to ensure everything cooks evenly.
How thick is this soup supposed to be?
This soup is hearty but still broth-based. The potatoes break down a bit during cooking, thickening it naturally, but it should remain spoonable and comforting without being a stew.
What can I serve if I want to make this a full meal?
Pair it with a fresh garden salad, warm dinner rolls, or a simple cheese plate for a satisfying and well-rounded meal that complements the heartiness of the Sausage, Potato, and Cabbage Soup Recipe.
Final Thoughts
I truly hope this Sausage, Potato, and Cabbage Soup Recipe inspires you to warm up your kitchen with its delicious simplicity and satisfying flavors. It’s a timeless dish that feels like a hug on a cold day, perfect for sharing with friends and family. Give it a try, and I promise it will quickly become one of your favorite go-to comfort foods to cook and enjoy again and again.
Print
Sausage, Potato, and Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Sausage, Potato, and Cabbage Soup featuring smoked sausage, tender potatoes, and fresh cabbage simmered in a flavorful broth with aromatic vegetables and spices. This easy-to-make soup is perfect for chilly days and can be served with sour cream or crusty bread for a satisfying meal.
Ingredients
Sausage and Vegetables
- 14 oz smoked sausage or kielbasa, sliced into rounds
- 3 medium potatoes, peeled and diced
- 1 small head green cabbage, cored and chopped
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Broth and Seasonings
- 6 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Serving Suggestions
- Sour cream or crusty bread for serving
Instructions
- Brown the sausage: Heat olive oil in a large soup pot over medium heat. Add the sausage slices and cook until lightly browned, approximately 4 minutes. Remove the browned sausage with a slotted spoon and set aside.
- Sauté the aromatics: In the same pot, add chopped onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Develop the flavor base: Stir in the minced garlic, smoked paprika, and dried thyme. Cook for an additional 1 minute to release the flavors.
- Combine ingredients: Add the diced potatoes, chopped cabbage, and browned sausage back into the pot. Pour in the chicken or vegetable broth. Add the bay leaf, salt, and black pepper, stirring well to combine all ingredients.
- Simmer until tender: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, or until the potatoes and cabbage are tender.
- Finish and season: Remove the bay leaf from the soup. Taste and adjust the seasoning with additional salt or pepper if needed.
- Serve: Ladle the hot soup into bowls, garnish with chopped fresh parsley, and serve with sour cream or crusty bread if desired for a comforting and fulfilling meal.
Notes
- Using smoked sausage or kielbasa imparts a rich, smoky flavor to the soup.
- For a vegetarian version, substitute sausage with smoked tofu or plant-based sausage and use vegetable broth.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Add a splash of vinegar or lemon juice at the end to brighten the flavors if desired.
- This soup freezes well; cool completely before freezing in airtight containers for up to 3 months.
