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a pot of cabbage soup with a ladle holding up a serving.
5 from 4 votes

Cabbage and Sausage Soup

A simple recipe for Cabbage and Sausage soup that is healthy, flavorful, filling, and easy to make on the stovetop.
Author Diana
Servings 6 servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 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

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