Cabbage, Potato and Sausage Soup

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Cabbage, Potato, and Sausage Soup - get the recipe at

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

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

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Cabbage, Potato and Sausage Soup

5 from 15 votes
Sausage, potatoes, and cabbage are simmered in a simple herbed broth to make this very easy and quick soup.
Servings: 6 servings


  • 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


  • 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!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
{originally published 10/9/13 – notes and photos updated 9/29/15}

ONE YEAR AGO: Flourless Chocolate Turtle Cookies
TWO YEARS AGO: Biscoff Chocolate Chip Pecan Blondies
THREE YEARS AGO: Hearty Italian Beef and Vegetable Stew
FOUR YEARS AGO: Mushroom Chicken Marinara Sauce

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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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    • 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.

    • 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.

    • 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!

    • 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.

  1. 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.

  2. 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! 🙂

  3. Anonymous says

    This is one of my favorite soups. I add more potatoes. I freeze the leftovers. Love this soup! Thanks.

    • 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!

  4. 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.

  5. 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.