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 ¾ 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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Dan Sakaue says
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.
Mary says
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!
Anonymous says
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.
Pam says
this is my favorite kind of soup!
Sylvia Ellie says
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.
Magnolia Verandah says
Real winter fodder this.
Anonymous says
I was wondering if the sausage can be substituted for ground beef? I'm not a fan of Italian sausage.
Mary says
Absolutely, I swap the two in many soups. You'll probably want to increase the spices and possibly the salt according to your tastes.
Anonymous says
You could also add a few slivers of carrot as a color to add visual appeal!!
Leilabelle says
Hi! Do you think this soup would freeze well? Thanks!
Anonymous says
I'm wondering the same. Did you freeze it, Leilabelle?
Mary says
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!
Shirley says
I made this soup and it was heaven!!
Rebekah Schott says
IS this considered a healthy soup?
Mary says
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.
kingsqueen says
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! 🙂
Anonymous says
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
Mary says
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.
Anonymous says
I added a little crushed red pepper & only had dried thyme. Was a huge hit! Thanks.
Hally says
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! 🙂
Anonymous says
This is one of my favorite soups. I add more potatoes. I freeze the leftovers. Love this soup! Thanks.
Lisa Smith says
Can you substitute the potatoes with cauliflower ? I have to watch my carbs.
Mary says
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!
KatherineH says
I just made this with sage breakfast sausage (crumbles) and it was so good, we couldn't stop eating it!
Christine DeWeaver says
I am looking forward to making this soup. Have you ever made it with Polish Sausage?
Mary says
I have not tried that myself, but I think it would be delicious!
Mary kerlin says
So good and cabbage is good if you have yummy trouble.
Lauran Warren says
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.
Anne says
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.