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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 397 reviews
  • 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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682 comments on “Cabbage, Sausage and Potato Soup”

  1. Can I do this in a crockpot ?

  2. Can you make this in a pressure cooker?

  3. This recipe is incredibly easy but even more: incredibly GOOD! I used andouille sausage as that’s what I had on hand…made a fresh pan of cheese/jalapeno cornbread to go with it…my husband said it was “restaurant quality”! Great recipe, a keeper, THANK YOU!

  4. Can you freeze the leftovers?

  5. this soup was sooooo good will be making it again for sure thank you

  6. This is quite delicious. Just had it last nite. Though, i didnt use leeks and Italian seasoning but instead i sprinkled a weeny amount of oregano leaves and it turned out really, really good. Will cook this again for sure. Thanks for sharing this recipe.

  7. I made this tonight. Turned out very well. I’m considering experimenting and substituting the sausage for shrimp and adding some Old Bay seasoning

  8. Could you add a can of tomatoes to this

  9. Wonderful, wonderful, wonderful recipe! Thank you for sharing.

  10. This was SERIOUSLY fantastic – all that you promised it would be. Thank you! I followed the recipe exactly except I cooked it in my instant pot on high pressure in 15 minutes. Just ate three bowls. Can I give it six stars?

  11. This has to be the best cabbage soup in the world

  12. Made this tonight and it was a hit! Do you know the nutrition facts?

    • Wonderful!! And sorry, we don’t have nutritional facts available on the blog, but you’re welcome to plug in the ingredients here if you’d like —

  13. I don’t see a nutritional guide, or calories per serving. Would you please give me an idea what that might be.

  14. Awesome! We loved it! Definitely a keeper!

  15. Can I substitute the potatoes with cauliflower?

  16. I was a little nervous about making this. I knew I would like it, but my husband and sons usually stick their noses up at cabbage (and don’t mention the leeks!). But, after guilting them into trying it they loved it! They each had two bowls.The 13 year old gave it a 9 out of 10! The sausage gave it an awesome flavor. This will make our menu at least twice a month during soup season. And super easy!!

  17. According to my taste buds, it’s missing tomatoes or tomato juice. It needs an acidic kick…and goes well along the lines of all the other cabbage soups I’ve made in the past. That was the only missing ingredient that cried out at me.
    This recipe is very forgiving for any added ingredient. Adding green beans/beans, corn, whatever you have means you can use up what’s in the fridge.
    Phyllis Diller used to call this “Garbage soup” She used contents in her refrigerator from leftover mashed potatoes or older vegetables that were past their prime but still good for soup.

  18. I made this for my family this week and it was DELICIOUS!! I could eat this soup every day! It went really well with a few slices of crusty sourdough bread. Thank you for sharing this recipe!

  19. AMAZING!!! I, too, am late to the party about the goodness that is cabbage soup, and I have made this soup for myself and a friend this week. It is delicious!

  20. I just bought all the stuff to make this, I’m really looking forward to trying it. We will make it this weekend. Thanks for sharing the recipe..

  21. He anyone used ham? Browned cooked in soup then shred it?

  22. This is 2nd time but I want to try ham. It is an awesome soup. Nice change from chicken or vegetable!

  23. Made this soup on a cold rainy day, I added about a cup of spicy V8 juice. It added a real zip and the family loved it. I will make it again.

  24. Delicious will make again !!!

  25. DELICIOUS! Just made for supper tonight and definitely a keeper. Made this recipe ‘as is’ but added a bit of red pepper flakes for some heat, which my husband loves. Thank you for sharing!!

  26. O.o This SOUP! It’s ridiculous! I love everything about it! I recently had gallbladder surgery and have just as much issues with most meats or foods that have grease as I did before so I have been on a 90% fruit and veggie diet for a long time. This soup hit it right out of the park! It’s so hearty and so dang good I just know it’s going to be addicting! Lol-Cheers to healthy and oh so good foods! Yummo!

  27. Made it and LOVED it as did my husband. He only asked that it had more meat (which I knew he would!) I think I doubled the Italian seasoning because the more seasoning, the better (in my book). Also used the full leek (not just the white and green parts) and used a HUGE elephant garlic (you can never have too much garlic, in my book!) Only problem was my pot was too small and had to have my husband pour it into a larger stock pot while I was cooking. I will probably be freezing some for those nights when I don’t feel like cooking. Never thought of substituting beans for the potatoes. Will probably do that next time to increase the fiber. Awesome EASY recipe! Thanks

  28. I made this with russet potatoes, smoked farmer sausage, regular sweet onion and beef broth and it is very tasty – even my husband, who is one of those people with ‘super tastebuds’ is reaching for seconds as I write this! A KEEPER for sure ?

  29. It was delicious!

  30. One word: Yum!

  31. Oh. My. Soup. This is SO delicious!! I love soup, but my husband is not a fan, and he even loved it!! I followed the recipe exactly, and it was prefect for us!

  32. This soup was delicious! I did not have leeks on hand so I substituted onions. I also used a butcher smoked turkey sausage and that made it extra flavorful and smoky. I will definitely be making this regularly.

  33. Cooking on stove now

  34. This sounds delicious!! I’m craving soups for cold weather. With compliant sausage and broth this is Whole 30 friendly too!! I want to make this in my Instant Pot!!

  35. Made this tonight and it was great!

  36. made this soup tonite used onions instead of leaks– oh so good– will be adding this to my favorites — thanks

  37. This is really good. But honestly…10 minutes prep time? It took me 45 minutes to chop everything. Did you buy everything already chopped? What am I doing wrong?

  38. You are right! I am in love with this wonderful soup. I’ve always loved cabbage, raw, in salads and now in soup. Thanks for this post, so glad I found it.

  39. I’ve made this soup a few times. It is absolutely delicious.

  40. Fantastic soup! Will definitely make it again.

  41. Some of the best and easiest soup I have ever had!!! I made w andouille spicy sausage! So good!!

  42. How does it freeze with the potatoes? Do they become mushy?

  43. This soup was delicious. The only thing I would change is using 2 tsp. Italian seasoning instead of 1 Tbl. And maybe 2 additional cups of broth just because I like it soupy. I used onion instead of leeks. Would make again.

  44. This soup was amazing…I added fresh spinach to it as well. It was YUMMY and healthy as well. .

  45. I made this recipe tonight but used vegan sausage……SO GOOD!!! Hubby loved it, too, and had two big bowls. Thanks for an awesome recipe that was easily adapted for our taste! Xo

  46. This soup is easy to make and so tasty. The Italian seasoning is very strong the first day, after the first day –
    it’s super yummy – all the flavors have merged / married and are so good…
    For those looking to eat light, this soup is very filling and light. Will make this recipe again.

  47. I don’t like leeks, what can I substitute it with?

  48. This soup is now a staple in our home. We prefer hot italian sausage. It’s amazing!

  49. Can I make with sweet potatoes instead of red potatoes?