Sausage, Cabbage, and Potato Soup
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This sausage, cabbage, and potato soup is a delicious and healthy recipe even the kids will love! Hearty, cozy, and filled with simple ingredients for an easy from scratch dinner.
As the weather begins to cool and the crisp autumn breeze begins to blow, the time to start making warm, nourishing soups has arrived.
This sausage, cabbage, and potato soup is the perfect meal to eat seasonally and enjoy the cabbage from your fall garden harvest or local farmer’s market.
Inspiration for this cozy soup came from my grandmother’s sausage cabbage soup recipe and takes me back to my childhood. My grandmother is also known for her cabbage rolls – can you tell my family is of German descent?
Full of hearty potatoes, nourishing and rich broth, and plenty of fresh vegetables, this is a recipe our whole family loves and enjoys with some freshly baked dinner rolls.
“So, whether you eat or drink, or whatever you do, do all to the glory of God.”
1 Corinthians 10:31
Why You Will Love This Recipe
Healthy recipe – Full of nutrient rich broth, fresh garden vegetables, and aromatic herbs. A nutritious and great soup to have on hand during sickness.
Fall harvest – Eat seasonally with this soup full of fresh cabbage and root vegetables from your fall garden.
Hearty soup – Our family tends to still be hungry with most soup recipes, which is why I chose to fully load this soup with an abundance of meaty sausage and tender potatoes. You could choose to even add in some rice to make it stretch a little further and lean a bit towards cabbage roll soup.
Kitchen Tools
Stock pot, dutch oven, or slow cooker
Cutting board
Ingredients
Sausage – I have used various types of sausage but our favorites are Cajun chicken for some spicy sausage or bratwurst.
Onion
Carrots
Celery
Green cabbage
Garlic
Broth – My favorite broth to use for this soup is my herb infused chicken broth, but any broth such as bone broth, beef, vegetable, or chicken broth will work.
Potatoes – Russet potatoes can be used, but our preferred are golden or, more particularly, red potatoes for this soup.
Seasonings – Italian seasoning and herbs, bay leaf, red pepper flakes, black pepper, and salt.
Find the full recipe and ingredient amounts in the recipe card below.
How to Make Sausage, Cabbage, and Potato Soup
Step 1: In a cast iron dutch oven, add the olive oil and sauté the sausage over medium heat for about 5 minutes until browned. Remove the sausage and set aside.
Step 2: Place the carrots, celery, and onion in the dutch oven and sauté for another 5 minutes, stirring occasionally.
Step 3: Next, add in the garlic and cabbage and cook for another couple minutes.
Step 4: Add in the remaining ingredients – broth, sausage, potatoes, bay leaf, and seasonings – and give it a good stir to combine. Reduce to medium-low heat after soup begins to simmer. Cover and simmer for at least 15 minutes, or until the potatoes are tender.
Step 5: Taste test to make sure the salt and pepper are just right. Serve and enjoy!
Storage
Store in an airtight container in the fridge and eat within 3 – 4 days Simply reheat on the stovetop and have some cozy leftover soup ready to serve in under 10 minutes.
Portion out and freeze for up to 3 months for meal prep or to have nourishing soup on hand during sickness.
Tips
- If using a slow cooker, cook on high for 4-5 hours or low for 6-8 hours. I use the sauté setting on my slow cooker to make it all in one pot.
- Sautéing the sausage and veggies before simmering creates a more balanced and flavorful soup.
- This sausage, cabbage, and potato soup makes for great leftovers as, like most soups, the flavor continues to improve overnight in the fridge.
- The spiciness of the red pepper flakes increases leftover. If you prefer less heat or are making this for kids use 1/8 tsp red pepper flakes, but if you like more heat then bump it up to 1/4 tsp.
- Save the carrot peels, celery ends, and onion scraps for homemade bone broth.
Recipe FAQ
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Find more homemade recipes here!
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Sausage, Cabbage, and Potato Soup
Ingredients
- 2 tbs olive oil
- 1 1/2 lbs chicken sausage, sliced
- 1 onion, diced
- 4 large carrots, peeled and diced
- 3 stalks celery, diced
- 1 small green cabbage, roughly chopped
- 5 garlic cloves, minced and pressed
- 8 cups broth
- 1 lbs red potatoes, chopped, about 6 potatoes
- 1 tbs Italian seasoning, I use Herbs de Provence plus oregano
- 1 bay leaf
- 1/8-1/4 tsp red pepper flakes, see notes
- 1 1/2 tsp black pepper
- Salt to taste, see notes
Instructions
- In a cast iron dutch oven, add the olive oil and sauté the sausage over medium heat for about 5 minutes until browned. Remove the sausage and set aside.
- Place the carrots, celery, and onion in the dutch oven and sauté for another 5 minutes, stirring occasionally.
- Next, add in the garlic and cabbage and cook for another couple minutes.
- Add in the remaining ingredients – broth, sausage, potatoes, bay leaf, and seasonings – and give it a good stir to combine. Reduce to medium-low heat after soup begins to simmer. Cover and simmer for at least 15 minutes, or until the potatoes are tender.
- Taste test to make sure the salt and pepper are just right. Serve and enjoy!
Notes
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