Cabbage, Potato and Sausage Soup

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Cabbage, Potato, and Sausage Soup - get the recipe at barefeetinthekitchen.com

Sausage, potatoes, and cabbage are simmered in a simple herbed broth to make this very easy and quick soup. It is perfect for a weeknight dinner or a simple weekend lunch. I love using sausage in my soups because it adds a whole lot of flavor with minimal effort.

This soup has become a favorite and I’ve been making this recipe for a couple of years now. I love the ease of recipes like this one for making it easy to get dinner on the table, even on the busiest of nights.

Use a hot sausage or an Italian sausage, choose your favorite flavor, either one will be delicious. My preference is usually towards the hot or spicy sausage simply because my whole family likes it and a couple of my kids aren’t big fans of Italian sausage.

{15 Minute} Cabbage, Potato, and Sausage Soup - get the recipe at barefeetinthekitchen.com

Kitchen Tip: I use this pot to make this soup.

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Cabbage, Potato and Sausage Soup

5 from 3 votes
Sausage, potatoes, and cabbage are simmered in a simple herbed broth to make this very easy and quick soup.
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Servings: 6 servings

Ingredients 

  • 1 pound hot sausage or Italian sausage
  • 3 garlic cloves minced
  • 1 medium onion diced in 1/2-inch pieces
  • 4 cups potatoes peeled and chopped bite-size, I used 2 huge russet potatoes
  • 8 cups chicken stock or 8 cups water plus 2 tablespoons chicken base
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 head of cabbage thinly sliced into strips
  • 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme

Instructions

  • Cook and crumble the sausage in a large pot, over medium-high heat. Add the garlic and the onions and saute until softened and fragrant. Add the potatoes, chicken stock, salt, and pepper and bring to a low boil for 10-15 minutes. When the potatoes are almost tender, add the cabbage and the thyme and stir to wilt the cabbage. Let it soften for a minute or two before serving. Enjoy!
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{originally published 10/9/13 – notes and photos updated 9/29/15}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Diane Brunjes says

    This is delicious! The only change I made was to add about 1/4 cup of fresh parsley (love the stuff) and added a couple of carrots for color as our sausage didn’t have the lovely brown color yours does. Thank you for the recipe!5 stars

  2. Wanda says

    The simplicity is exactly what I noticed! Thank you! Life is too complicated already. I have a big kitchen by today’s standards, but it would be so nice to follow a recipe for a change without the risk of loosing it among the multitude of ingredients and utensils. It makes cooking so much more appealing. I’m looking forward to trying your cabbage soup.5 stars

  3. Lori says

    OUTSTANDING!!!!!!
    I use sage sausage in this recipe also and EVERYONE who has eaten it just LOVES it! My boyfriend and I enjoy this soup “til it hurts” and make it often in the fall/winter/spring. If you’ve never tried it, do yourself a favor! I believe this recipe will be passed on in our family for sure. Thanks so much for sharing!5 stars

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