Cabbage and Sausage Soup

Cabbage and Sausage soup is the most flavorful, filling, and delicious soup you’ll make this winter, and it might be the easiest one too.

In less than an hour on the stove, you will have made a big pot of soup that is not only incredibly tasty, but it’s healthy too!

Cabbage soup is known to be packed with fiber and therefore very filling. It’s easy to make soup with sausage and cabbage for a weeknight dinner, and the leftovers make fantastic lunches the next day.

Love Soup? Make sure you try my absolute favorite Chicken Enchilada Soup next! Carrot Corriander Soup is a simple and delicious veggie soup that I love too.

For another easy recipe made with sausage, try my Instant Pot Sausage and Potatoes meal.

Why You’ll Love This Recipe

1. Stovetop Soup Recipe – I like making soups and stews using my slow cooker and Instant Pot, but sometimes it’s just easier to let the soup simmer slowly on the stovetop.
2. Amazing Flavor – This cabbage soup has so many layers of flavor, starting with the sausage, then the mirepoix, garlic, herbs, and tomatoes. It’s savory, well-balanced, and delicious.
3. Satisfying Weeknight Meal – This soup tastes like you’ve been cooking it all day, but it’s actually ready in less than an hour! that makes this the perfect cabbage sausage soup recipe for any night of the week.

Ingredients In Cabbage and Sausage Soup

Here’s what you need to make this amazing sausage cabbage soup recipe:

Complete list of ingredients and amounts can be found in the recipe card below.

• Italian Sausage: Look for bulk Italian sausage, which hasn’t been put into casings. It’s much easier this way. If you can only find sausage links, you’ll want to remove the casings before starting.
• Soup Veggies: This is what I sometimes call the diced onion, carrot, and celery that creates the flavor base for soups. The technical culinary term is mirepoix. We’ll also add garlic to the mix to give this soup a rich, savory flavor.
• Cabbage: I used a whole head of green cabbage in this recipe, but my cabbage was small. If you have a larger cabbage, shred or chop about 2 pounds of it
• Tomatoes and Chicken Stock: A can of diced tomatoes and their juice transforms simple chicken stock into a delicious broth. You can also make this soup with vegetable stock or beef broth if you’d like.
• Seasonings: Get out some Italian Seasoning, a bay leaf, salt, and pepper. The sausage adds some seasoning to the broth already, so we don’t need to over-season.

How To Chop Cabbage for Soup

1. Start by removing the outer leaves from your small head of cabbage, and cutting the whole thing in half, through the stem.
2. Place one half of the head of cabbage, flat side down, on a cutting board, and use a large chef’s knife to remove the stem. Then cut the cabbage into squares that are about a half inch in size.
3. Do the same with the other half!

Use this same method to make my Stuffed Cabbage Soup too!

How to Make Cabbage and Sausage Soup

1. Brown the Sausage: In a dutch oven over medium-high heat, heat olive oil and brown the Italian sausage. As you cook the sausage, season it with Italian seasoning.
2. Add the Veggies: When the sausage is cooked, add the onion, carrots, and celery, and cook for 2-3 minutes, or until the onion is tender.
3. Add the Cabbage: Add the chopped cabbage to the pot, and saute for 3 minutes, then add the garlic and cook for just 30 seconds.
4. Simmer: Add chicken stock, tomatoes, and a bay leaf to the dutch oven, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, or until the cabbage is tender.

Recipe Tips

• Italian Sausage comes in various levels of heat. You may notice an option between sweet or hot Italian sausage. You can use either in this recipe, just know that hot Italian sausage will make the soup a little bit spicy.
• If you need to add spice, try a pinch of crushed red pepper flakes.
• Be sure to discard the bay leaf. While it imparts a lovely herby flavor, the leaf itself is inedible. Fish it out and throw it away before serving.

Soup Storing Tips

Keep leftovers in an airtight container in the fridge for up to 3 days. Leftover sausage and cabbage soup is delicious, as the flavors have time to meld together!

How to Reheat

It’s simple to reheat leftover cabbage and sausage soup. For single servings, I recommend using the microwave, cooking for 2 minutes, stirring, and continuing to cook at 30-second intervals if needed.

For larger batches, you can reheat the soup on the stove over medium-low heat, or use your crock pot and heat on low for 1-3 hours.

What To Serve With Cabbage and Sausage Soup

I love all varieties of soup served with rustic, crusty bread! You can also make fresh breadsticks, or easy garlic bread to enjoy with your soup.

More Hearty Soup Recipes

Vegetable Beef Soup

Chicken Enchilada Soup

Cowboy Soup

Ham and Potato Soup

All Soups →

FAQs

This recipe for Cabbage and Sausage soup is tasty and versatile, and perfect for busy weeknights! Save this recipe for the next time you need a fresh new dinner idea, or make a plan to include this soup in your dinner plans for the week!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 11 votes

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Cabbage and Sausage Soup

Prep Time: 5 minutes mins

Cook Time: 40 minutes mins

Total Time: 45 minutes mins

Author: Diana

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A simple recipe for Cabbage and Sausage soup that is healthy, flavorful, filling, and easy to make on the stovetop.

6 servings

A simple recipe for Cabbage and Sausage soup that is healthy, flavorful, filling, and easy to make on the stovetop.

Equipment

• 6-quart Dutch Oven

Ingredients 

1/2x1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 pound bulk italian sausage crumbled
• ▢ ½ teaspoon italian seasoning
• ▢ 1 medium yellow onion diced
• ▢ 2 medium carrots peeled and diced
• ▢ 1 stalk celery diced
• ▢ 1 small head green cabbage core removed and diced, about 1.5 or 2 pounds
• ▢ 3 cloves garlic minced
• ▢ 6 cups low-sodium chicken stock or broth
• ▢ 1 28-ounce can diced tomatoes
• ▢ 1 bay leaf
• ▢ Salt & pepper

Instructions 

• In a dutch oven over medium-high heat, heat olive oil and brown the sausage.
• Season the sausage with Italian seasoning as you brown it. Then add the onion, carrots, and celery and cook for 2-3 minutes or until the onion is tender.
• Add the diced cabbage and continue to cook for 3 more minutes, then add the garlic and cook for 30 seconds.
• Add the chicken stock/broth, diced tomatoes, and a bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a simmer cover, and cook for 30 minutes. The soup is ready when the cabbage is tender.
• Discard the bay leaf, and taste the soup to adjust the seasonings to your preference.
• Garnish with chopped parsley for some color, and serve with crusty bread.

Notes:

• Italian Sausage comes in various levels of heat. You may notice an option between sweet or hot Italian sausage. You can use either in this recipe, just know that hot Italian sausage will make the soup a little bit spicy.
• If you need to add spice, try a pinch of crushed red pepper flakes.
• The oil in the pan after cooking the sausage is packed with flavor, so I don’t drain it away.
• Be sure to discard the bay leaf. While it imparts a lovely herby flavor, the leaf itself is inedible. Fish it out and throw it away before serving.
• To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. You can also freeze this soup for up to 3 months.  

Nutrition Information

Calories: 376kcal, Carbohydrates: 16g, Protein: 18g, Fat: 28g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Cholesterol: 57mg, Sodium: 667mg, Potassium: 754mg, Fiber: 5g, Sugar: 7g, Vitamin A: 3553IU, Vitamin C: 60mg, Calcium: 100mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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