The cabbage and sausage soup with potatoes is both hearty and easy to make. It's full of fresh cabbage leaves, bursting with flavors from the sausage, then rounded out with a rich tomato and beef stock.
This cabbage soup recipe is one to try!
Cabbage, in soup on its own can be a bit boring. But when paired with some smokey sausage, potatoes, tomato sauce, and spices, it makes this version anything but boring.
It's a hearty soup while also full of healthy ingredients. It has great flavor from the sausage and the combination of spices.
This soup would also be a great dish to serve on Saint Patrick's Day.
If you love cabbage be sure to also see my Dutch Oven corned beef and cabbage.
Andouille Smoked Sausage: This is the preferred sausage to use but can be substituted for ground sausage or even a kielbasa sausage.
Beef Stock: I found the beef broth to give this soup the most flavor, but feel free to also try vegetable stock or chicken broth.
Red Potatoes: The best potatoes to use for this soup are mini red potatoes. Just wash and dice into quarters.
If you don't want to use potatoes, red kidney beans, green beans or white beans can also be used.
Head of Cabbage: This recipe calls for a head of cabbage, around 1 lb chopped up. This is roughly a small to medium size cabbage.
See full information on ingredients and quantities in the recipe card.
🥘How to Make
Make sure all the veggies, cabbage and sausage are diced before starting. Keep in mind the cabbage will slightly shrink when cooked.
Step 1: Warm up a Dutch Oven, or large pot, over medium heat. Pour in olive oil and sauté the diced onion until soft and translucent. (Image 1).
Step 2: Add in the carrots and celery and continue sautéing until soft. (Image 2).
Step 3: Add in minced garlic cloves, stir, and cook for 30 seconds.
Step 4: Dump in the sausage, chopped cabbage, potatoes, black pepper, salt, bay leaf, and other seasonings. (Image 3). Stir to coat, and fully incorporate the seasonings.
Step 5: Add in the beef stock and tomato sauce. Stir well. (Image 4).
Step 6: Bring the pot up to medium-high heat until it is at a gentle simmer.
Step 7: Reduce to medium-low. The pot should simmer slightly but not boil. Cook potatoes until they are soft. About 15 minutes.
💡Pro tip: Since potatoes can taste really bland, especially in soups, it's important to slowly cook them. If the stock is boiling too much they will cook too fast.
The soup is done when the potatoes are soft and tender.
This soup will freeze well and will keep up to a few months when stored in a freezer safe container. Just keep enough space for expansion as it freezes.
How to Thaw: Take the soup out of the freezer the day before you want to eat it and let it thaw in the refrigerator. Then, warm up in a small pot on the stove or in the microwave in a microwave safe bowl.
All kinds of sausages can be used to make cabbage and sausage soup. A few ideas are: Andouille sausage, Polish Sausage, Kielbasa Sausage, Mild Italian Sausage, Other Smoky Sausage, or Ground Sausage.
🍲Other Soup Recipes
Cabbage Soup with Sausage and Potatoes
- 2 Tablespoons Olive Oil
- 1 Medium Onion
- 1 Cup Chopped Carrots - About 2-3 medium carrots
- 1 Cup Chopped Celery - About 3-4 stalks
- 2-3 Fresh Garlic Cloves - Minced
- 1 pound Green Cabbage - Chopped. About a small - medium sized head of green cabbage
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1.5 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 Bay Leaf
- 1 pound Andouille Smoke Sausage - sliced into ¼" pieces
- 6 Cups Beef Stock - Or vegetable
- 1 14oz Can Tomato Sauce
- 1 pound Baby Red Potatoes - Washed and quartered
- Make sure all the veggies and sausage are diced before starting.
- Chop up the head of cabbage into bite sized pices.
- Warm up a Dutch Oven on the stove over medium heat.
- Pour in olive oil and sauté the diced onion until soft and translucent.
- Add in the carrots and celery and continue sautéing until soft.
- Add in minced garlic cloves, stir, and cook for 30 seconds. It should start to smell fragrant.
- Dump in the sausage, chopped cabbage, potatoes, salt, pepper, bay leaf, and other seasonings.
- Stir to coat everything in the spices.
- Add in the beef stock and tomato sauce. Stir well.
- Bring the pot up to medium-high heat until it is at a gentle simmer.
- Reduce to medium-low heat.
- The pot should simmer slightly but not boil. Cook until the potatoes are soft. About 15 minutes.
- Taste and add more salt if needed.
- The soup is done when the potatoes are soft and tender.