Sausage, Cabbage, and Potato Soup
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.
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
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.
The flavor of this soup improves when leftover in the fridge and so does the spiciness. 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.
When using my homemade unsalted broth, I use 2 tsp of salt in this soup.