Homestyle Sausage Potato Cabbage Soup

A thick and hearty sausage, potato, and cabbage soup; a healthy recipe that is packed with flavorful ingredients!

There are some foods that just evoke a sense of warmth, comfort, and nostalgia, and for me, cabbage soup is definitely one of them. Growing up, my dad developed a particular fascination with cabbage. Convinced of its myriad health benefits, he aimed to incorporate it into our meals almost daily, believing it was the secret to keeping us healthy and strong. While our initial reaction was often a chorus of groans and complaints, his persistence eventually paid off. He explored countless ways to prepare cabbage, from steamed sides to stir-fries, but it was in a rich, flavorful soup that we truly began to appreciate its subtle sweetness and satisfying texture.

This formative experience shaped my perception of cabbage, transforming it from a dreaded vegetable into a beloved ingredient. The first cabbage dish we willingly embraced was a hearty soup, strikingly similar to the one I’m sharing today. It was brimming with an array of vegetables, tender red potatoes, savory ground beef, and aromatic Italian seasonings. My dad’s cabbage and red potato soup quickly became a family favorite, a comforting staple that taught me the delicious potential of this often-underestimated vegetable. Since then, I’ve been a proud fan of cabbage, always seeking new and exciting ways to feature it in my cooking.

Today, I’m thrilled to present a twist on that nostalgic dish: a robust and incredibly flavorful Sausage, Potato, and Cabbage Soup. This recipe takes everything we loved about that original family soup and elevates it with the savory depth of smoked sausage, creating a meal that is not only deeply satisfying but also wonderfully healthy and surprisingly easy to prepare. It’s a perfect one-pot wonder for chilly evenings or any time you crave a wholesome, nutrient-packed bowl of comfort.

Contents

Why You’ll Love This Hearty Sausage, Potato, and Cabbage Soup

This isn’t just any soup; it’s a complete meal in a bowl, designed to nourish and delight. Here’s why this sausage, potato, and cabbage soup deserves a spot in your recipe rotation:

Incredible Flavor Profile: The combination of smoked sausage, tender red potatoes, and sweet cabbage, simmered in a rich, seasoned broth, creates a symphony of flavors that is both comforting and exciting. Fire-roasted tomatoes add an extra layer of smoky depth that truly sets this soup apart.
Nutrient-Rich Ingredients: Cabbage is a powerhouse of vitamins (C and K) and fiber, while carrots and celery contribute essential nutrients and vibrant color. Potatoes offer complex carbohydrates for sustained energy, and lean turkey sausage provides a healthy dose of protein. It’s a truly balanced and healthy soup.
Easy to Make: Despite its complex flavor, this soup is remarkably simple to assemble. With straightforward steps and common ingredients, even novice cooks can achieve fantastic results. Pre-chopped vegetables can further reduce preparation time, making it a quick and convenient option for busy weeknights.
Hearty and Filling: This isn’t a light, brothy soup. It’s thick, substantial, and incredibly filling, making it a perfect main course. The potatoes and sausage ensure every spoonful is satisfying, keeping you full and content.
Versatile and Adaptable: Easily customize this recipe to suit your preferences. Swap out the type of sausage, add different vegetables, or adjust the seasonings. It’s a flexible recipe that invites creativity in the kitchen.

How to Make This Flavorful Sausage, Potato, and Cabbage Soup

Crafting this delicious soup involves a few simple steps that build layers of flavor. Follow these detailed instructions to create a truly memorable meal.

1. Prepare Your Ingredients

The key to an efficient cooking process is often in the preparation. Begin by gathering and prepping all your vegetables. This recipe features a generous amount of fresh produce, each contributing to the soup’s robust flavor and texture. You’ll need to coarsely chop celery, carrots, onion, red potatoes, and, of course, the star of the show, cabbage. Don’t worry about perfectly uniform cuts; a rustic chop adds to the soup’s charm. For those looking to save time, many grocery stores offer pre-chopped mirepoix (a blend of celery, carrots, and onion) in their produce section, which can significantly cut down on your prep time. Dice your red potatoes into bite-sized pieces, and thinly slice or chop your cabbage into manageable chunks. Remember, cabbage cooks down considerably, so don’t be shy with the quantity! Minced garlic should also be ready to go.

2. Cook the Sausage to Perfection

Next, heat one tablespoon of olive oil in a large stockpot over medium heat until it shimmers gently. This is where the savory foundation of our soup begins. Add your smoked sausage to the pot. I often opt for turkey sausage to make this soup a healthier option without sacrificing flavor, but feel free to use your preferred type of smoked sausage, whether it’s pork or chicken. Slice the sausage into rounds for a classic presentation, or chop it into smaller, more uniform pieces if you prefer a higher sausage-to-soup ratio in each spoonful. Cook the sausage for about 5 minutes, stirring occasionally, until it’s beautifully browned and cooked through. Once done, remove the sausage from the pot and transfer it to a plate lined with paper towels to absorb any excess oil. Cover it loosely with foil to keep it warm while you continue. If there’s an excessive amount of oil left in the pot, drain all but one tablespoon. If the pot is dry, add the remaining tablespoon of olive oil along with the unsalted butter.

3. Build the Aromatic Vegetable Base

Now it’s time to create the aromatic base for your soup. Add the diced onion, chopped carrots, and sliced celery to the pot with the remaining oil and butter. Sauté these vegetables over medium heat for 4-6 minutes, stirring frequently, until they begin to soften and become fragrant. The gentle caramelization of these aromatics is crucial for developing deep flavor. After they’ve cooked down slightly, add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.

Next, introduce the star ingredient: the chopped cabbage. It might seem like an overwhelming amount of cabbage at first, but rest assured, it will cook down significantly and become wonderfully tender, forming the essential base of this hearty soup. Stir to combine all the vegetables, ensuring they don’t stick to the bottom of the pot. Cook for a few more minutes until the cabbage starts to wilt.

Once the cabbage has begun to soften, stir in the seasonings: dried oregano, dried basil, Italian seasoning, and a touch of paprika. Season generously with salt and pepper to taste. I typically start with about half a teaspoon of salt and a quarter teaspoon of black pepper, remembering that chicken stock often contains a good amount of sodium.

Finally, add the fire-roasted diced tomatoes (undrained) to the pot. We absolutely love using fire-roasted tomatoes because they impart a rich, smoky flavor that elevates the entire soup.

4. Simmer to Perfection

With the flavor base established, it’s time to bring everything together. Add the diced red potatoes, the cooked sausage you set aside earlier, the bay leaf, and the chicken stock or broth. I recommend starting with about 5 cups of chicken stock and adding more as needed, aiming to just cover all the ingredients. You can add up to 7 cups depending on how thick or brothy you prefer your soup. Give everything a good stir to combine all the wonderful ingredients.

Bring the soup to a gentle simmer, then reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes. This simmering period is essential for the flavors to meld beautifully and for the potatoes to become perfectly fork-tender. Once the potatoes are cooked, taste the soup and adjust the seasonings as needed. This is your chance to add any extra salt, pepper, or other spices to achieve your desired flavor profile.

Tips for the Best Sausage, Potato, and Cabbage Soup

Choosing Your Sausage: While turkey sausage is a fantastic lean option, feel free to experiment with other varieties. Spicy Italian sausage can add a wonderful kick, while a sweet Italian sausage offers a different depth of flavor. Chorizo could also be an adventurous and delicious alternative for a Spanish-inspired twist.
Potato Varieties: Red potatoes are used here for their waxy texture that holds up well in soup, but Yukon Golds or even russet potatoes (peeled) would work too. If using russets, they might break down a bit more, contributing to a thicker broth.
Broth Choice: Chicken stock or broth provides a classic base, but vegetable broth can easily make this soup vegetarian-friendly if you swap the sausage for a plant-based alternative. Beef broth would also lend a richer, deeper flavor.
Enhancing the Flavor: A dash of balsamic vinegar or a squeeze of fresh lemon juice stirred in at the end can brighten up the flavors. Fresh herbs like parsley or dill, added right before serving, can also provide a burst of freshness.
Make it Creamy: For a richer, creamier soup, stir in a splash of heavy cream or a dollop of sour cream or Greek yogurt just before serving.
Spice it Up: If you enjoy a little heat, add a pinch of red pepper flakes along with the other seasonings.

Serving Suggestions for Your Hearty Soup

This sausage, potato, and cabbage soup is a meal in itself, but it pairs beautifully with a few simple accompaniments. Our personal favorites include a crisp, vibrant salad, like a candied pecan, pear, and pomegranate salad, which offers a refreshing contrast to the hearty soup. And, of course, nothing beats dipping a slice of crusty sourdough bread into the flavorful broth. A sprinkle of fresh thyme or chopped parsley as a garnish not only adds a touch of color but also enhances the overall aroma and taste.

Storage and Reheating

This soup is fantastic for meal prepping! To store, allow the soup to cool completely, then transfer it to airtight containers. It will keep well in the refrigerator for up to 4 days. For longer storage, this soup freezes beautifully for up to 3 months. To reheat, simply warm it gently on the stovetop over medium heat until it’s piping hot, or use a microwave for individual servings. You might need to add a splash of extra broth or water if it has thickened too much in storage.

The Unsung Hero: The Health Benefits of Cabbage

Cabbage, often overlooked, is truly a nutritional powerhouse that deserves more recognition. Rich in vitamins C and K, it’s a fantastic immune booster and essential for bone health. It’s also loaded with antioxidants and anti-inflammatory compounds, which can help protect your body against chronic diseases. The high fiber content aids digestion and promotes a healthy gut, contributing to overall well-being. Furthermore, cabbage is low in calories, making it an excellent choice for those mindful of their diet. Incorporating cabbage into your meals, especially in a delicious soup like this, is an easy and enjoyable way to boost your nutrient intake and support a healthy lifestyle. This recipe is a testament to how healthy eating can be incredibly delicious and satisfying.

More Delicious Soup Recipes:

Crockpot Mexican Street Corn Chicken Chowder
20-Minute Chicken Parmesan Soup
Crockpot White Chicken Chili

Rated 4.88 out of 5 stars from 25 votes

Sausage, Potato, and Cabbage Soup

By Chelsea Lords

This hearty Sausage, Potato, and Cabbage Soup is loaded with savory sausage, tender potatoes, and soft cabbage in a deliciously seasoned broth. It’s both healthy and full of flavor!

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 6 servings

Equipment

Large pot
Aluminum foil

Ingredients

2 tablespoons olive oil, divided
13 ounces smoked sausage (turkey or preferred type)
1 tablespoon unsalted butter
1/2 of a small yellow onion (about 3/4 cup, diced)
2 stalks celery (about 1/2 cup, thinly sliced)
2 large carrots (about 1 cup, peeled and diced)
1-1/2 teaspoons minced garlic
3/4 of a small green cabbage (about 8 cups, cut into bite-sized pieces)
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1 pound baby red potatoes (about 3 cups, unpeeled and diced)
5 to 7 cups chicken stock or broth
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons Italian seasoning
1/4 teaspoon paprika
1 bay leaf
Salt and pepper, to taste
Fresh thyme (optional, for garnish)
Hearty sourdough bread (for serving)

Instructions

Warm up 1 tablespoon olive oil in a large stockpot over medium-heat. Once the oil is shimmering, add the smoked sausage (sliced into rounds or chopped into smaller pieces). Cook for about 5 minutes, stirring occasionally, until the sausage is lightly browned. Transfer the cooked sausage to a paper-towel-lined plate. Cover it loosely with foil and set aside. If there is extra oil left in the pot, drain all but 1 tablespoon. If there’s no oil, add the remaining 1 tablespoon olive oil and the unsalted butter.
Add the diced onion, chopped carrots, and sliced celery to the pot. Sauté over medium heat for 4–6 minutes until softened. Then, add the minced garlic and sauté for another minute until fragrant. Add the chopped cabbage and stir to combine, ensuring the vegetables at the bottom don’t burn. Cook for another few minutes, stirring frequently, until the cabbage begins to cook down and wilt. Stir in the paprika, dried basil, dried oregano, Italian seasoning, and season with salt and pepper to taste (I typically add about 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting further if needed).
Add the diced red potatoes, the undrained fire-roasted diced tomatoes, chicken stock (start with 5 cups and add more up to 7 cups to just cover everything), the bay leaf, and the cooked sausage back into the pot. Stir gently to combine all ingredients. Bring the soup to a simmer, then reduce the heat to medium-low, cover, and let it simmer for 15–20 minutes, or until the potatoes are fork tender. Taste and adjust seasonings as needed, adding any additional salt or pepper to your preference.
Remove the bay leaf before serving. Ladle the hearty sausage, potato, and cabbage soup into bowls. Serve hot with some crusty sourdough bread on the side and a sprinkle of fresh thyme, if desired.

Recipe Notes

Note 1: The smoked sausage can be sliced into rounds for a classic presentation or chopped into smaller pieces if you prefer a more uniform distribution of sausage throughout the soup.

Storage: To store leftovers, allow the soup to cool completely. Transfer it to airtight containers and refrigerate for up to 4 days. This soup also freezes exceptionally well for up to 3 months. Reheat on the stovetop over medium heat until thoroughly warmed, adding a splash of broth if the soup has thickened.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.

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