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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.
Kitchen Tip: I use this pot to make this soup.
Cabbage, Potato and Sausage Soup
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!
ONE YEAR AGO: Flourless Chocolate Turtle Cookies
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looks delicious! i'm curious to know if this can be done in the crockpot – put it all in at one time and let it sit for a few hours on high.
I'm sure you could. However, you'd still need to use a pan to cook the meat, so to me, that almost defeats the convenience of the crock-pot. It's such a fast soup to make, I haven't tried it that way. If/when I do try it in the crock-pot, I'll make a note on the recipe. If you decide to try it, let me know!
I make a variation of this and I put mine in the crockpot every time. However, I use link sausage and just cut it into 1/4 inch slices, add a splash of white vinegar and I use dill rather than thyme. To thicken it up you can also add cream of mushroom. If I want an extra tangy soup I'll sub sauerkraut for the cabbage. So many different variations – It's a great recipe!
I put leftovers in the freezer and it works perfectly fine.
this is my favorite kind of soup!
I love a simple soup. This sounds like a keeper for me. A little baguette and butter on the side would make a nice cold day supper.
Real winter fodder this.
I was wondering if the sausage can be substituted for ground beef? I'm not a fan of Italian sausage.
Absolutely, I swap the two in many soups. You'll probably want to increase the spices and possibly the salt according to your tastes.
You could also add a few slivers of carrot as a color to add visual appeal!!
Hi! Do you think this soup would freeze well? Thanks!
I'm wondering the same. Did you freeze it, Leilabelle?
I've frozen it before without any problems. If you know you are going to freeze the soup, I recommend letting the soup cool a bit before adding the cabbage. Then I stir in the cabbage and freeze it before the cabbage has completely softened. It tends to reheat a little bit nicer that way. I hope that helps!
I made this soup and it was heaven!!
IS this considered a healthy soup?
The soup is healthy as far as I'm concerned, Rebekah. "Healthy" often mean something different to everyone though. So, it's your call whether the soup qualifies by your definition.
This was a very simple soup, easy to prepare, and SO delicious. I will be making this again and again – it'll go in the "keeper" box! Thank you! 🙂
Sounds yummy and something a bit different from the main soups that you have at soup and sandwich lunch at church. I am going to make this for our church luncheon tomorrow. I will make it today. Should I wait to add the cabbage in the morning or complete all steps today? Can't wait to try it. Thanks
I would wait to add the cabbage. It isn't bad reheated with the cabbage already in it, (I freeze it too, so it does work. The cabbage is just a bit softer.) However, it will be best if you can wilt it just prior to serving.
I added a little crushed red pepper & only had dried thyme. Was a huge hit! Thanks.
Mary.. I made this soup tonight and it is one of the best soups I have ever had!!! SO GOOD! I had to make a couple of modifications for what I had in my kitchen, but seriously.. unbelievably good! 🙂
This is one of my favorite soups. I add more potatoes. I freeze the leftovers. Love this soup! Thanks.
Can you substitute the potatoes with cauliflower ? I have to watch my carbs.
You should be able to use cauliflower, Lisa. However, I've never tried that myself. If you do try it, let me know how it works for you!
I just made this with sage breakfast sausage (crumbles) and it was so good, we couldn't stop eating it!
I am looking forward to making this soup. Have you ever made it with Polish Sausage?
I have not tried that myself, but I think it would be delicious!
So good and cabbage is good if you have yummy trouble.
Hi Mary, I managed to get a cabbage for 14p yesterday and thid recipe sounds ideal for what I also have in my freezer: Some plain pork sausagemeat or some chicken sausages that were very dry, I’ve been looking for a use for both of them. Which do you think would work best?
Thanks, Lauran.
My mother used to make a soup almost identical to this, and I always loved it. I’ve been searching for a similar recipe, and this was spot on! Brought back so many good childhood memories. Thank you for sharing! I made a huge pot and have been eating it all week.