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Cabbage, Sausage and Potato Soup

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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.)

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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!


Ingredients

Scale
  • 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

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Recipe rating

653 comments on “Cabbage, Sausage and Potato Soup”

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  1. Followed exactly and came out great. I plan to freeze as not to waste a teaspoon. Thanks!

  2. Making this for the third time and it’s delicious and hearty .

  3. Unbelievable and incredible soup. Thanks for the recipe.

  4. 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!

  5. Can you make this in a crockpot?

  6. This is a great recipe!! Delicious!!

  7. 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!

  8. 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!

  9. Any idea what the calorie count is on this soup?

  10. 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.

  11. Great soup! Made as directed, loved it!

  12. Has anyone made this in an instant pot?

    • I followed the directions as stated cooking in the Instapot. After combining everything I pressed soup button and set timer to 12 minutes. I think this was a little too long. Next time I’ll set timer to 10 minutes.

  13. Currently have a delicious smelling pot of soup on the stovetop!!!! My family absolutely loves this soup! And we have shared it with a few of our friends as well. All love it! I took some to my older sister and her family of 9 kids and they can’t get enough of it, She is sharing the recipe with others as well. Thank you so much!

  14. I love this soup! Very tasty!

  15. I really enjoyed this. It was my first soup and I found it delicious, comforting, and filling. For anyone who may be interested, here are some things I learned:

    1 Sausage is key for this recipe. The flavor of the soup is dependent on the amount of flavor and fat you can render from the sausage. My advice is to buy more sausage than you think you are going to need. For me, one pound wasn’t enough. I was in the stage of simmering my soup when I realized it didn’t have enough flavor. So I cooked more sausage and then added everything (sausage and drippings) to the soup. It helped enormously!

    2. Play with seasonings. For me, the Italian seasoning was a little deficient. I ended adding a little bit of Hungarian sweet paprika and then some fresh parsley. Someone else mentioned caraway seeds which sounds like a great idea. I might try that or some rosemary and/or thyme on my next attempt. Find what works for you.

    3. This might take a lot longer than you think. Soups seems to have a mind of their own. They let you know (by their flavor) when they are done.

    4. Get the soup flavor to where you want it and then add potatoes. I made the smart decision to hold off on adding the potatoes and that kept them from becoming over cooked because it took a couple of hours before I was satisfied with the taste of the soup. My advice: hold off on the potatoes until the very end. Once you are happy with everything else, add the potatoes and let them simmer for 15-20min.

    5. It goes great with a crusty bread!

  16. I have already made this soup 3 times. I have been using Italian sausage removed from casings and am in love with this! My family can’t get enough!

  17. Just made this soup and it’s delicious, what a great flavor combo. I went ahead and blended half the soup before adding the sausage back in because I like a thicker soup, and it turned out great.

  18. This soup is so very flavorful, and it’s the best soup I think I have ever made. Absolutely delicious soup!! It will be a regular at our dinner table. You must try it! I did add a few cubes of sweet potato and it enhanced the cabbage flavors in the soup. I also used a fresh link of polish sausage, sliced, which gave more flavor, but any will do nicely.