Hearty Sausage, Potato, and Cabbage Soup: A Wholesome & Flavorful One-Pot Meal

Experience the comforting embrace of a thick and hearty Sausage, Potato, and Cabbage Soup; a truly healthy recipe brimming with incredibly flavorful ingredients!

For many, the mention of cabbage might evoke memories of childhood dinner table struggles. In my own upbringing, my dad embarked on a mission to incorporate cabbage into our diet daily, convinced of its profound health benefits. He’d read something compelling about its nutritional value and was determined to shield us from every possible ailment through consistent cabbage consumption. Consequently, cabbage appeared on our plates in nearly every conceivable form, from steamed to sautéed, and even hidden in various dishes.

Our initial reaction was, understandably, a chorus of complaints. However, as with many things in life, persistence paid off. Over time, our palates adjusted, and the once-dreaded vegetable became less of an adversary and more of a familiar friend. The true turning point came with a particular soup, remarkably similar to the one I’m sharing today. This soup, rich with an abundance of vegetables, tender red potatoes, savory ground beef (though my recipe uses sausage), and a delightful blend of Italian seasonings, was an instant hit with the family. It transformed my perception of cabbage entirely, turning me into a genuine fan ever since!

This Sausage, Potato, and Cabbage Soup isn’t just a recipe; it’s a journey back to those comforting flavors, reimagined for modern kitchens. It’s a testament to how simple ingredients, when combined thoughtfully, can create a meal that is both profoundly satisfying and incredibly good for you. Cabbage, often underestimated, is a nutritional powerhouse, rich in vitamins C and K, fiber, and antioxidants, making this soup an excellent choice for a healthy lifestyle. Paired with lean sausage and wholesome potatoes, it becomes a complete meal that nourishes the body and warms the soul.

Crafting Your Delicious Sausage, Potato, and Cabbage Soup

Preparing this hearty soup is a straightforward process, focusing on building layers of flavor with fresh ingredients. Here’s a detailed look at each step to guide you through creating this delightful dish:

Step 1: Efficient Vegetable Preparation
The foundation of any great soup lies in its aromatics and vegetables. Begin by thoroughly prepping all the veggies for this soup. You’ll need a coarse chop for celery, carrots, onion, red potatoes, and, of course, the star of the show, cabbage. To streamline your prep time, consider looking for a pre-chopped mirepoix (a blend of celery, carrots, and onion) in the produce section of your local grocery store. This small shortcut can significantly reduce your time in the kitchen without sacrificing flavor.
Step 2: Sautéing the Sausage to Perfection
Next, heat a tablespoon of olive oil in a large stockpot over medium heat. Once the oil shimmers, add your chosen sausage. I prefer using turkey sausage to keep this soup on the healthier side, but feel free to select other types such as smoked pork sausage, chicken apple sausage, or even a spicy Italian sausage, depending on your flavor preference. I typically slice the sausage into rounds for a rustic look, but chopping it into smaller, bite-sized pieces is an excellent option if you want a more integrated sausage-to-soup ratio in every spoonful. Cook the sausage for about 5 minutes, stirring occasionally, until it’s lightly browned and cooked through. Remove the cooked sausage to a plate lined with paper towels to absorb any excess oil, then cover it loosely with foil to keep it warm. If there’s more than a tablespoon of oil remaining in the pot, drain the excess, leaving just a tablespoon. If the pot is too dry, add another tablespoon of olive oil and the unsalted butter.
Step 3: Building Flavor with Aromatics and Cabbage
With your sausage set aside, it’s time to build the soup’s aromatic base. Add the diced onion, chopped carrots, and sliced celery to the pot. Sauté these vegetables over medium heat for 4–6 minutes until they begin to soften and become fragrant. Then, stir in the minced garlic and cook for another minute until it’s aromatic but not browned. Now, it’s time for the star ingredient: the cabbage. It might seem like you’re adding an overwhelming amount of chopped cabbage to the pot, but don’t worry – it cooks down significantly and truly forms the delicious base of this soup. Stir the cabbage into the sautéed aromatics, ensuring the bottom vegetables aren’t burning, and cook for a few more minutes until the cabbage starts to wilt.
Step 4: Incorporating Tomatoes, Potatoes, and Stock
Once the cabbage has softened, add a crucial ingredient for depth of flavor: fire-roasted diced tomatoes. We love using fire-roasted tomatoes because they impart a rich, smoky sweetness that elevates the entire soup. Add them undrained to harness all their delicious juices. Now, introduce the diced baby red potatoes (unpeeled for added texture and nutrients), the cooked sausage you set aside earlier, and the various seasonings: paprika, dried basil, dried oregano, Italian seasoning, and a bay leaf. Season generously with salt and pepper to your preference; remember, chicken stock can vary in its sodium content, so taste and adjust later. Finally, pour in the chicken stock or broth. I recommend starting with 5 cups and adding more, up to 7 cups, ensuring all ingredients are just covered. Stir everything together gently to combine.
Step 5: Simmering to Perfection
Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for 15–20 minutes, or until the potatoes are fork-tender. This simmering time allows all the flavors to meld beautifully, creating a rich and harmonious broth. While your soup is simmering, you can use this hands-off time to prepare some easy sides. Our favorites include a fresh, vibrant salad (like a candied pecan, pear, and pomegranate salad) and some crusty sourdough bread to soak up every last drop of the delicious broth.

Explore More Delicious Soup Recipes:

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

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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

Video

A video tutorial for this recipe would typically be embedded here.

Equipment

Large pot
Aluminum foil

Ingredients

2 tablespoons olive oil divided
13 ounces smoked sausage
1 tablespoon unsalted butter
1/2 of a small yellow onion 3/4 cup, diced
2 stalks celery 1/2 cup, thinly sliced
2 large carrots 1 cup, peeled and diced
1-1/2 teaspoons minced garlic
3/4 of a small green cabbage cut into bite-sized pieces, 8 cups
1 (14.5-ounce) can fire-roasted diced tomatoes undrained
1 pound baby red potatoes unpeeled, 3 cups, 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
fresh thyme optional
Hearty sourdough bread for serving

Instructions

Warm up 1 tablespoon olive oil in a large stockpot over medium-heat. Once oil is shimmering, add sausage (see note 1). Cook about 5 minutes, stirring occasionally, until sausage is lightly browned. Transfer sausage to a paper-towel-lined plate. Cover 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 remaining 1 tablespoon oil and the butter.
Add diced onion, chopped carrots and sliced celery to the pot. Sauté over medium heat for 4–6 minutes, then add minced garlic. Sauté another minute, then add chopped cabbage. Stir to combine and ensure the bottom veggies aren’t getting burned. Cook another few minutes until cabbage cooks down a bit, stirring frequently. Add paprika, dried basil, dried oregano, Italian seasoning, and salt and pepper (add to preference, I add about 1/2 teaspoon salt and 1/4 teaspoon pepper; stock has a good amount of salt in it).
Add potatoes, fire-roasted tomatoes (undrained), stock (I start with 5 cups and add to just cover everything, up to 7 cups), bay leaf, and cooked sausage. Stir to combine. Cook until soup reaches a simmer, then cover and reduce heat to medium low. Simmer 15–20 minutes or until potatoes are fork tender. Taste and adjust seasonings if needed (any additional salt/pepper).
Serve with some hearty bread and fresh thyme as desired.

Recipe Notes

Note 1: You can slice the sausage into rounds like in my pictures, or chop it into smaller pieces if you want a higher sausage-to-soup ratio.
Storage: Cool the soup, transfer to airtight containers, and refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium heat until warm.

Nutrition

Nutrition information is automatically calculated and provided for approximation purposes only.

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