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.
It was a huge hit. I did go off course a bit, I love sweet Italian sausage, so I removed casings and browned mini balls in separate pan. I also extended time with veggies/cabbage, just used my judgment, definitely liked red pepper flakes, not too many tho. My problem is I fed 3 ppl tonight, not enough left to feed 3 tomorrow night. I did add extra veggies, 2 32 oz stock. So moral of this review is make extra. My family raved to me multiple times.
Simple & delicious!
Wow I just happened to be making this for the first time and the only sausage I had was Italian sausage thank you for your info is really helping me get started
Easy to follow,it turned out delicious. A great simple recipe that will your family stomachs.
This was excellent. I did not have leeks so I used some onion powder instead. Did not have celery either but I don’t think it lacked for this at all. I used only about half of a small cabbage (because that’s all I had) and 3 large russet potatoes. Great recipe!
Can russet potatoes be used instead of red potatoes? I don’t really care for red potatoes. Thank you!
Russets can be used. Peel, chop & substitute them. I always add thyme to mine, and not a lot of pepper. Pepper is an easy add, much better left up to the original consumer. Same with pepper flakes. My family always loved a hearty soup!
Added extra broth as other readers suggested. 2 Tablespoons of tomato paste along with crushed red peppers. Delish!
This is a family favorite for sure! I am making this in my instant pot tonight and I will post how it turned out!
Did you ever make this in the Instant Pot??
Great soup, easy to make great flavor.I definitely give it five stars
Very good! I only altered very slightly… used red cabbage, and I sauteed the sausage with the veggies. I can see how the extra step would help it keep a firmer texture, but I chose to save time. I also only used 4 cups broth plus 2 cups water. It was still plenty of flavor. Even my 6 year old daughter exclaimed how yummy the broth was!
Yes! I’d hoped to find someone who substituted red cabbage for green — Walmart grocery did that to this morning’s order, and I just didn’t know “if”. Thanks, Bethany!! (Ali, too)
I also replaced Kielbasa with Chorizo, and leeks with onions.
I had leftover boiled cabbage I made for mom yesterday (and 7 oz. of unused kielbasa), so made a half recipe of this soup for lunch today, used onions instead of the leeks, and added the cabbage (heated in the microwave) about 10 minutes before serving. Fantastic! Many thanks for this recipe, it’s a keeper!
I love this soup! I always add extra of everything. And I use a mix of sweet and hot Italian sausage. So good!
Another winner! I didn’t have leeks so used an onion. My spousal unit was making grumpy noises about ‘just soup’ until he tasted it. Three servings later he pronounced it delicious and said “Please make this again!”
thanks for making me look good (again)!
Very good, I opted out of the bay leaf, used green onions instead of leeks, and added a small bit of butter at the end. It was delicious!
Ultimately the BEST soup I’ve ever made! My family loves it too! They’re already asking me when I’ll be making it again. Gonna make this soup for our church potluck this Sunday. With something this good, it’s definitely worth sharing. Thanks so much for sharing your recipe with us!
Amazing! Cheap, easy, fast and super yummy! I’ had never cooked with leeks before. I had to watch a Youtube video to learn how to prepare them properly. Wow! It was so good, I sent this recipe to a bunch of colleagues at work. Thank you so much!
Delicious. Absolutely delicious. Definitely will make again.
I love the flavor but more specific quantities would be better. I bought a small cabbage but only used half because the ratio compared to your picture would be off. Leeks come in sizes from dime size diameter to 50 cent piece or give weights.
Omg! I could eat this every day of the week
Made this exactly as written. Yum! Will definitely make it again! But next time, I’ll only stir fry the cabbage for 2 minutes ( so that it’ll be crunchy when reheated).
Am going to try
This is one of my favorite recipes. I think the only thing I do different is I cook the sausage with the veggies. The veggies absorb the flavor in a way that I love. Thanks so much for sharing.
It was a very good recipe. Do you have calorie count on a serving of this soup?
I made this..awsome!!
I throughly enjoyed this soup. My Wife did as well. She went back for more before she finished her first bowl. Great recipe
Oh, yeah! This was delicious! I also added a small amount of caraway seeds and a splash of wine. Turned out so well. Thank you!
My Polish mother used to make a variation of this soup…no Italian seasonings but lots of caraway seeds. I completely forgot about this soup: thank you for rekindling memories from my childhood.
My whole family Really liked it. I’m making it again
Great Meal! Very hearty and delicious. We added a quart of canned tomatoes. My family loved this soup.
When you say “1 stalk” of celery, is that a literal whole stalk (the whole bunch) or the common term, referring to a single branch of celery? I’ve made this a dozen times, and so far I’ve just been using my beat judgement on the amount. Curious though, how much is intended… we absolutely love this recipe. It’s incredibly delicious, cheap, simple, and low calories. Thanks!
To me a stalk has always meant one piece and a bunch would refer to the whole cluster of stalks
Ive made a similar recipe using beyond sausage, to make it vegetarian.
Oh my I have a ex-large pot of your Cabbage, Sausage and Potato soup simmering right now. It is DELICIOUS. My hubby will be walking in the door from work in 15minutes and will be thrilled. The perfect meal for our cold windy day here.
Ali, thank you so much for this lovely recipe.
My favorite soup!
I omitted the leeks. I added extra celery and potatoes, a little extra broth, 3 bullion cubes and an extra clove of garlic. Deeeeelish! Wish I had a loaf of French bread to go with it.
Is this soup better with the chicken or vegetable broth?
Delicious! A definite go to for a great meal.
Delicious recipe! I make it all the time. My husband loves it! Definitely his favorite soup.
Made recipe as is. It was good, but would have used less leeks and garlic. But everything else came together perfectly. Yum!
This was absolutely delicious I’m making it again today
If you change the potatos with cauliflower it becomes keto!
Very good & hearty!
Easy and satisfying. I would have preferred it to be less salty, but I hadn’t added any salt, so it must have been because of the salt content of the smoked turkey kielbasa and canned broth that I used. I’ll definitely make this again and just be more mindful of my ingredients’ salt content next time. Thank you, Ali!
I made this and it was awesome! I didn’t have celery so I used a can of cream of celery to the broth. It made it more of a creamy texture. Absolutely loved it!! Thanks!
We made this recipe reminded me of my German grandmother cabbage soup.
This soup was a hit for football Sunday! Everyone loved it and went back for seconds! Thanks for sharing
I changed too many things. It was still good but could definitely be better. I used ground sausage… bad idea lol it didn’t do what it normal does in chili haha, and used russet potatoes but they definitely weren’t small enough, and the texture did not work for this soup. Everything else was wonderful! I’ll definitely make it again with the main two ingredients being correct haha.
Wonderful meal for the whole family.
Made this for the first time tonight! It turned out excellent! Definitely agree about a little more broth, and I threw in some red pepper flakes. Will 100% be making again!
I made this for my Dad so had to leave black pepper out but I found Ground White Pepper. But everything else He loved it. Thank you
Delicious recipe. I made it in my Instant Pot- High Pressure 18 minutes. Turned out perfect.
I add rutabagas instead of potatoes and it is a great low card soup.
Best cabbage soup I’ve ever had!! Will become a staple for cool New England Fall dinners.