Cabbage, Sausage and Potato Soup

This post may contain affiliate links. Please read my disclosure policy.

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!

Cabbage, Sausage and Potato Soup Recipe

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!

Green Cabbage | Cabbage, Sausage and Potato Soup Recipe

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.

Cabbage Soup Recipe with Sausage and Potato

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…

Cabbage, Sausage and Potato Soup

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.)

Print
Cabbage, Sausage and Potato Soup Recipe

Cabbage, Sausage and Potato Soup

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

This Cabbage, Sausage and Potato Soup recipe is nice and hearty and comforting, it’s full of the best savory flavors, and it’s guaranteed to warm you right up!


Scale

Ingredients

  • 1 pound kielbasa sausage*, sliced into bite-sized pieces
  • 2 tablespoons extra-virgin olive oil
  • 3 medium leeks, sliced into 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Serve warm.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

Notes

*Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like.  (Bratwurst also works!)

**If making this recipe gluten-free, be sure to double-check that your sausage is certified GF.

Cabbage, Sausage and Potato Soup Recipe from Gimme Some Oven

Leave a Reply

Your email address will not be published. Required fields are marked *

606 comments on “Cabbage, Sausage and Potato Soup”

1 8 9 10
  1. LOVE!

  2. SO delicious!! I used both red and green cabbage. Wonderful flavors!!

  3. Great soup. The sausage sets the tone for soup so use one you love and get all the great browned bits up when sautéing the veggies. I really liked the flavor of the leeks too. Red pepper flakes added to hubbies bowl but not needed at all. That is.

  4. My wife hates sausage or kobassi so I used diced ham in mine, not the same but still good.

  5. Can I freeze this soup as it has potatoes on it??
    Thanks!!

  6. I made this as written – 5 stars all the way. Next time I added some caraway seeds bc it reminded me of grandma’s soup, it was just missing a little something. I also sautéd the sausage with the veggies to save a step and I added a tbs plus or minus of tomato paste. I replaced leeks with onions this time bc it was what I had. Then I added a dash of red pepper flakes for a little heat. Served with Italian bread. Delicious!!

  7. Delicious! Perfect for a November Sunday dinner. I also used Italian sausage and cut down on the Italian seasoning. I like my cabbage cooked well, so I extended the cook time.

  8. Try the following change, red and yellow cabbage, german hot dogs or wrangler cheese or regular hot dogs. This makes and excellent hardy stew v8 juice for broth.

  9. Made this on the fly tonight and it was really tasty! Even my kids loved it! Thanks for a quick, yummy dinner recipe.

  10. Like everybody else (500+), I love this soup! I do use Russet potatoes, brown the Kielbasa in a seperate non-stick pan, and add a little extra extra chicken stock. It’s a keeper, for sure!

  11. By far one of the best soups! Perfect with some cornbread! Yum! I will add extra carrots next time. Even my 5 year old daughter loves it.

  12. I made this and it was very good. I added 1 jalapeno to spice it up.

  13. I have made this twice. Love it. Easy to make

  14. Guess it was just me, I feel like the cabbage got soggy while waiting for the potatoes to cook. Next time i’m adding the cabbage once the potatoes are almost done. sill definitely try again!

  15. This soup was very bland. It tasting like nothing to be honest, which is very surprising based on all the great reviews. We will not be making this one again.

    • Might be the ingredients available to you… …did you brown your sausage? That brings in tons of flavor!

      Plus a little salt and pepper enhances the savoriness!

  16. I love this soup! We use a spicy andoullie sausage, we tried with a chicken and herb and it wasnt as good. My husband isnt a soup fan and it’s one of his favorites.

  17. Got mine cooking now- my house smells wonderful! Great to have on a cold January day!!

  18. Fantastic meal and easy to get ready. Thank you

  19. I have made this soup several times in the past six months. It is absolutely delicious!

  20. Really good soup. I added some zucchini that I had and an onion since I didn’t have leeks. For serving I added a bit of sour cream and some pepitas on top. Really added some crunch and that tangy flavor. Will make this again lots. Thanks!

  21. This soup is so good on a winters night

  22. Great soup for this cold weekend.

  23. This is a great recipe. I only had Chicken Italian sausage 2 sweet and on hot. It was delicious.

  24. Absolutely wonderful! I used Andouille sausage and this is a definite do over recipe. Simple, tasty, and filling.

  25. I throw this in my instant pot for a quick and simple delicious supper. Sauté sausage on the sauté setting, throw everything else in, set it and done. It’s perfect for my family of 7! Cheap and comforting. Everyone loves it! The only thing I do differently is a dash of cayenne pepper.