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!
Guys, this soup.
It’s only the middle of September, and I have already made it threetimes 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!
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.
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…
…these delicious bowls of cabbage soup will be yours to serve and enjoy.
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
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.
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.
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.
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.)
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.
very good!! So easy!!
I just finished making this soup and it was absolutely delicious. I make it according to the directions and it was perfect. Thank you for sharing your recipe. I will definitely make it again.
Delicious, so easy to make, It is a cold winter day here in RI and this was fantastic to have. Highly recommend. ❤
We loved this soup, thank you!
It was easy and delicious
i made this last week.it was so good!!! a good winter soup!!!!
This soup is excellent! You must use a good quality smoked sausage or kielbasa though to get that good smokey flavor. I also needed to add more broth….probably close to 10 cups total not 6 as the recipe states.
First time making this soup, pretty foolproof recipe. My wife & I really liked it & will make it again.
Great recipe – that’s going to become part of the regular rotation ?
Really enjoyed making this. I did add more stock, and some crushed red pepper seasoning for a little something extra. I also sauteed and used some diced onions (because what isn’t better with onion?), and some barley for heartiness. I think next time I will use beef stock instead of chicken stock though.
Thanks for this awesome recipe.
Wow!!! I have always been a bit suspect of cabbage, but my whole family LOVED this soup! Yum!!! I threw in the whole envelope of Italian dressing & used a teaspoon of red pepper flakes. Super tasty!!! This is my new favorite recipe!!! I also used turkey kielbasa to make a comfort food that’s delicious & not crazy fattening! Who even knew that was possible??? Thanks so much for sharing!
Yes, I so agree with you. It’s so delicious, and very filling. My wife and I love it too.
Prepared this recipe today. Very easy. Only thing different I did was add 2 more cups of broth. It was absolutely delicious!!!! I will definitely make this again!!! Thanks for sharing.
DELICIOUS, MAKE IT!!!
AWESOME recipe. I didn’t have Kielbasa, so I made it with sweet Italian sausage which worked out absolutely amazing. The tiny hints of fennel added such a wonderfully delicious note! I also threw in some chickpeas and cannelini beans and they also worked out perfectly. This soup is delicious! And I love how wonderfully versatile this recipe is. I served it with garlic croutons, a sprinkling of parmesan and some freshly chopped parsley and the family gave it rave reviews. They loved it! To be honest, no one was too excited when they heard cabbage soup was on the menu, but afterwards everyone wanted to know when I was making it again! Thanks so much for this recipe Ali! For sure it’s going to be a family favorite for many years to come!
I just made this for lunch, and my husband and I loved it. I made a 4 qt pot full so we have enough for a few more meals. It’s a hearty soup that will warm up a cold winters day. We dipped slices of asiago bagel in the juice. I added more broth to have lots of juice. I will keep this recipe for a long time. Thanks from another soup lover.
This soup was amazing!! It was so easy to make. It tastes even better the next day. I will definitely be making this soup often. Thanks for sharing.
Quick, easy, hearty and delicious. This one’s a keeper!
Trying to track my calories would be nice to have that information. Very good first time we made it hope to make it again.
Really enjoyed this – very good flavor! I did add a little extra liquid (1 boullion cube and 2 cups of water) as I like a little more broth.
Second time I made this soup. It is so tasty ? really loved eating this. So healthy. Thank you
I made this tonight and it’s awesome. I’m sharing this on my blog. Thank you
Just made this recipe with the following tweaks. I somehow only got one leek instead of three, so I substituted a small yellow onion in addition to the leek. Also substituted dried oregano, basil, and rosemary (crushed) for the Italian seasoning. I used 8 cups of broth (2) 32 oz boxes, as when I poured in 6 cups it didn’t cover the potatoes enough. I also salted the broth (I used reduced sodium broth to be able to control salt levels to my taste) before cooking the potatoes. I also opted to add a small amount of red pepper flakes just to heighten the flavor.
That being said, this recipe is freaking delicious! I love all the flavors and how well they combine together. Super yummy and totally hits the spot! I think next time (because there will absolutely be a next time) I’ll probably wilt the cabbage for just 1-3 minutes longer. Just my personal preference. 5 stars!
I have made this soup multiple times.
It is just wonderful and very satisfying….very nourishing and gluten free too!
It is very easy to make and would recommend to anyone to make it.
I think I will make it again today…It is late April, but a little brisk and rainy.
I found this recipe last year. This is my 4th time making it.
I have to double everything, so I use a huge stock pot.
Everyone just loves it. And bowls of it go out to family members who werent here. I do use onions instead of leeks. I also use chicken bouillon in place of broth so I dont salt it. Probably the only leftovers that get eaten.
(If there is leftovers) Thank you for sharing this wonderful recipe
I made this last night and it was really good!
Best cabbage soup recipe I ever made.
And I made a lot of cabbage soup recipes over the years.
Only thing I did different to the recipe i added kidney beans to it.
Cam you make this in a crockpot? I don’t have a way to use a stockpot at the moment.
This sounded so delicious that I had to make ASAP. So I was stuck using what I had on hand. It’s important to mention I’m Asian as it will make sense… ;) I sadly didn’t have cabbage, so I subbed w/baby bok choy (divine), no leeks, no problem I reduced potato by half as I have every intention of enjoying this great recipe and bet rice. Otherwise I followed recipe to a T. in an upside I had fresh off the tree bay leaf and homemade chicken stock. It is still simmering and in looking forward to it. Thank you for sharing!
I made a double recipe. Followed the directions, except used chicken bouillon instead of broth, and Yukon gold potatoes instead of red. Oh, and I forgot the bay leaf.
I will make this again, with a little less bouillon, and take it off the heat sooner because it continues to cook in the heavy Dutch oven. Live and Learn!!
This strikes me as a bit Irish, I’m a Scot descendent but I find it very moreish,(4 cups at 1 sitting). Bit of a guts I know but that’s what good food’s for right? This will be a regular at our table. Many thanks for the recipe
This is so delicious and easy I could eat it everyday
This soup was so delicious! This would be great for Fall and Winter. I made it exactly as the directions indicated and found it to be well seasoned with good flavor. I do not like a lot of broth in soups so this was perfect; if you like to have a lot of broth, you may want to add more. I will definitely make this again. Thank you for sharing this recipe.
This is an Old passed down recipe in our family that traces back to poor families in Ireland. We have never used Chicken stock, celery, olive oil or bay leaves. My grown kids now make it which was passed down from my Granny. Whenever we talk about it, no one ever heard of it, including my husband’s family. They tried to copy it from me, but to this day.. I still don’t give away my secrets.
I know it’s still summer, but I had to make this soup. Cabbage is like my birthmark, per-say. This soup look, smell, and taste amazing. Thank you for the recipe. Yum yum!
It is really easy and good. It is a great dish for a lower budget too. Thank you for posting it is great!
You must try this with Beyond Beef’s Hot Italian sausage. It’s vegan and you won’t be able to tell the difference between it and cow sausage. I bet your vegetarian husband would love it!
I just made this sausage kielbasa cabbage dish or is awesomely deliciously delicious n very tasty n satisfying ty
Made this last night and it was a big hit! I added more chicken stock, mushrooms and two beef bouillon cubes. Delicious and will definitely be in my rotation!
Fantastic! Will be a “go to”! Now to make another batch for the freezer.
This was supper and it was fantastic!! I had to alter the menu due to lack of ingredients but still amazing! Thank you for the recipe will most certainly be making again!
Excellent soup! I’ve made this a few times and never disappoints! Cold and rainy October day here called for a soup night, and we love the leftovers tomorrow for lunch. This time I replaced the Italian seasoning with herbs de Provence. And a big loaf of Italian bread and butter. Thank you!
simple and delicious.
I loved this!!! I was a bit skeptical to make it because of the cabbage. I had some flashbacks to the “cabbage soup diet” and was afraid the taste would resemble that soup. Thank goodness it did not!Next time I will add more broth. Thank you for this recipe. I love soups – this is a keeper!
Very easy to make and delicious!
I cooked this for a church supper and everybody love it. I’ll be making more
It was great.. a bit bland
Amazing! Husband wasnt sure he would like it and ended up having seconds! Lol. This recipe will definitely be a go to. Thank you! Hey
Amazing soup plus it was super easy! Thankyou
Love this recipe it really is a comfort ti enjoy eating it?
This is my second time making this soup and I love it!!
Great soup and easy recipe! I love simple recipes that produce a meal that tastes like I have been cooking for hours! Will be making this again, very soon! Thank you!