Gimme Some Oven

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


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!


  • 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


  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.


*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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678 comments on “Cabbage, Sausage and Potato Soup”

  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??

    • I tried freezing left overs, came out way too mushy once reheated. Not recommended. :(

    • Really good recipe!! My 4 year old loved helping me put the veggies in the pot. All my kids loved it!! They helped me eat mine after already having there own.

    • Very very good! I added a tube of ground hot sausage just. It was about to expire. Gave it a nice punch of heat. Great flavors.

  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.

    • I bought fresh Italian Seasoning from my rather boujee grocery, it was the store’s own brand and was nothing like McCormick or a low priced generic seasoning. I think this is key. Otherwise I made it per the recipe and it was great. I ate it 2x a day until it was gone!

    • 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. Excellent!! I browned linguica with the veggies followed everything else,including red pepper flakes! Thanks for the recipe as I will be making this a house standard for soup!?

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

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

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

  21. 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!

  22. This soup is so good on a winters night

  23. This soup is very good, but the prep time is seriously understated. There is no way you can wash and chop all of the ingredients in 10 minutes. I am a very experienced cook, and spent at least 40 minutes washing and chopping.
    That being said, it’s a nice hardy soup!

  24. Simply yummy! It was devoured the next day! Definitely will be my go to! Thx

  25. This soup is SO good! No changes were made except I serve over rice.

  26. Great soup for this cold weekend.

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

  28. Delicious and easy! I used Italian sausage instead of smoked sausage, and it turned out great.

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

  30. Very hearty soup for cold weather. Good recipe. I used an all beef smoked sausage and better that bouillon vegetable stock that gave the broth great flavor. Instead of Italian seasoning I used 2tsp of leaf marjoram along with the bay leaf, and then stirred in fresh parsley at the end. Any kind of potatoes work but Red skin and Yukon gold potatoes are my preferred.

  31. The only thing I did differently was replace the leeks with zucchini and it was amazing! I fed 4 men this soup, I had to triple the recipe lol, and it was a hit! THEY ATE ALL OF IT *happy dance* ? This is a must have in my recipe book now!

  32. 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.

  33. This is a great recipe!
    I don’t eat meat so I add in veggie sausage.
    I’ve learned that the secret to getting the soup extra flavorful is to really sauté the veggies well so that they begin to turn brown. This gives the broth an extra punch of amazing flavor.
    Thanks for the recipe!

  34. Excellent recipe…will enjoy at least a few times a season.

  35. This soup is amazing, even my kids loved it!

  36. I think this is now my favorite soup. It’s really easy to make and so full of flavor. It’s great as a stand alone soup but I do add very small Italian noodles just for fun. Add an nice french banquet and you’ve got a very hearty and elegant meal. Love it.

  37. Looks yummy…will definitely try soon!

  38. Mom made this my entire life. I followed this recipe since I hadn’t made it in a while but this seemed exactly like moms. The only change or substitution I may try next time is using chicken stock rather than veg stock. Lovely recipe.

  39. I love this recipe. It sounds so good. I’m trying to find some soups I can can. Do you think it would can okay?

  40. Absolutely delicious. Thanks for sharing.

  41. How would I prepare this in a crockpot?

  42. Can I put this in a crockpot ?

  43. Can I make this in a crock pot ?

  44. What are the nutritional values

  45. This was pretty decent. I did not have leeks so I used a shallot and more cabbage instead. To me it was lacking in flavor a little bit so I had to kick the spice up a little. I added onion powder, garlic powder, Cajun seasoning and a little bit of seasoned salt with a bit of red pepper and that definitely made it tastier. Good base, just adjust seasonings to your liking.

  46. Made this last night and it was a huge hit… the only thing I did differently was to use ground boar rather than sliced sausages. It really tweaked the taste in an interesting way. Thanks so much for the recipe!

  47. I love this soup, but I agree with many of the other comments. Prep and cook time are very optimistic. Two hours from start to finish is probably more realistic. I did bump up the stock to 8 cups, too–4 cups no-salt chicken & 4 cups low salt vegetable.

  48. I have made this recipe for my family over and over and over…. And we still never tire of it…. Definitely a try it’s easy and fairly fast.

  49. I made by the recipe with the exception I used hot sausage, russet potatoes, and added a can of diced tomatoes. The soup was fantastic!!!

  50. It hasn’t even cooked all the way through and it has my whole house smelling so good!