This Sausage and Cabbage Soup combines kielbasa, tender cabbage, potatoes, carrots, and a savory broth for the ultimate comfort meal in just 40 minutes.
You ever find yourself standing in front of the fridge, staring blankly at a random assortment of ingredients, wondering how you’re supposed to turn them into dinner? Yeah, me too.
That’s exactly how this sausage and cabbage soup happened. It was one of those nights where I was this close to just ordering pizza. But, there I was—half a head of cabbage from taco night, a couple of potatoes that had seen better days, and a pack of kielbasa I had completely forgotten about.
I threw them together, half expecting it to be one of those “meh, it’s edible” situations. But oh my goodness. The sausage added this smoky, savory depth, the cabbage soaked up the broth like a champ, and that tangy kick from the red wine vinegar? Chef’s kiss.
My husband literally stopped mid-bite and went, “Okay, you need to write this one down.” So here it is. Simple, hearty, and exactly what you want on a chilly night—or when you just need dinner to happen fast.
Why You’ll Love This Sausage and Cabbage Soup Recipe?
There’s something so satisfying about a big pot of homemade soup simmering away, isn’t there? Here’s why this one stands out:
- One-Pot Wonder: Less mess, more flavor.
- Fast But Flavorful: Ready in just 40 minutes—seriously.
- Hearty & Wholesome: Packed with veggies, protein, and good vibes.
- Ridiculously Tasty: Smoky kielbasa, tender potatoes, and that tangy broth? Enough said.
- Budget-Friendly: Simple ingredients, big results.
Ingredient Notes:
You don’t need anything fancy to make this soup. Here’s why each ingredient matters:
- Kielbasa Sausage: Smoky, slightly spicy, and packed with flavor. You could swap it for smoked sausage or even turkey sausage.
- Cabbage: Green cabbage works best—it softens without getting mushy.
- Yukon Gold Potatoes: Creamy, slightly sweet, and they hold their shape beautifully in soup.
- Carrots & Celery: The classic soup duo—because why mess with perfection?
- Yellow Onion & Garlic: Always the base for a cozy, flavorful broth.
- Chicken Broth: Use low-sodium so you can control the salt level.
- Red Wine Vinegar: The secret ingredient! Adds just the right amount of tang.
- Italian Seasoning: An easy way to add herby depth.
- Salt & Pepper: Taste as you go—seriously, it makes a difference.
Pro Tip: If you like a little kick, sprinkle in some red pepper flakes for extra warmth.
How To Make Sausage and Cabbage Soup?
This soup is all about simplicity, but let’s break it down so you can nail it every time.
Step 1. Chop & Prep:
First, slice the kielbasa into bite-sized pieces. Then chop the cabbage, carrots, celery, onion, and potatoes. If you’re like me and want dinner fast, I recommend chopping everything before you start cooking—it makes the whole process smoother.
Step 2. Brown the Sausage:
Heat a large soup pot over medium heat. Add a drizzle of oil and toss in the sausage slices. Let them sizzle for about 5 minutes until they’re beautifully browned. This step? Major flavor boost. Remove the sausage and set it aside.
Step 3. Sauté the Veggies:
In the same pot (because who wants extra dishes?), toss in the onion, garlic, carrots, celery, and cabbage. Cook for about 5-7 minutes, stirring occasionally, until everything softens a bit and smells amazing.
Step 4. Build the Broth:
Pour in the chicken broth and red wine vinegar, scraping the bottom of the pot to get all those flavorful bits. Add the Italian seasoning and return the browned sausage to the pot.
Step 5. Add the Potatoes:
Drop in the diced potatoes, then give the pot a good stir.
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Step 6. Simmer:
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes, or until the potatoes are fork-tender.
Step 7. Taste & Adjust:
Give the soup a taste—does it need more salt? A splash more vinegar? Trust your taste buds here.
Step 8. Serve:
Ladle into bowls and serve warm. And honestly? Some crusty bread for dipping wouldn’t hurt.
Storage Options:
This soup somehow tastes even better the next day.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 2 months.
- Reheating: Warm on the stove over low heat, adding a splash of broth if it’s thickened up.
Variations and Substitutions:
Feeling creative? Here are a few fun ways to switch it up:
- Different Sausage: Try andouille for heat, turkey sausage for a lighter option, or even plant-based sausage.
- Go Low-Carb: Swap potatoes for cauliflower or skip them entirely.
- Spice It Up: A pinch of cayenne or red pepper flakes does wonders.
- Extra Veggies: Stir in spinach or kale at the end for some greens.
- Broth Swap: Try beef or vegetable broth for a twist.
What to Serve with Sausage and Cabbage Soup?
This soup is hearty enough on its own, but if you’re making a full spread, here’s what pairs perfectly:
- Crusty Bread: Ideal for dunking.
- Side Salad: A fresh, tangy salad balances the richness.
- Roasted Veggies: Brussels sprouts or asparagus would be perfect.
- Rice or Quinoa: If you want to make the meal stretch a bit more.
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely! Brown the sausage first, then toss everything in the slow cooker on low for 6-8 hours or high for 3-4 hours.
Can I freeze cabbage soup?
Totally! Just cool it completely before freezing. The cabbage may soften slightly when reheated, but it’ll still taste amazing.
Is this soup healthy?
Yep! It’s packed with veggies, lean protein, and nourishing broth—hearty without being heavy.
So there you have it—my go-to Sausage and Cabbage Soup. It’s cozy, comforting, and crazy easy to make. Plus, it’s one of those meals where leftovers somehow taste even better the next day.
Give it a shot next time you need a simple but soul-warming dinner. And hey—if you try it (or add your own twist!), I’d love to hear how it turned out!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sausage and Cabbage Soup
Ingredients
- 1 lb kielbasa sausage sliced into bite-sized pieces
- 2 tablespoons avocado oil or olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 small green cabbage or ½ large cabbage, chopped
- 2 stalks celery diced
- 2 carrots sliced
- 6 cups chicken broth low sodium preferred
- 1 lb Yukon gold potatoes diced
- ¼ cup red wine vinegar
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
Instructions
Prepare the Ingredients:
- Begin by slicing the sausage into bite-sized rounds. Dice the onion, celery, carrots, and potatoes. Chop the cabbage into thin, bite-sized pieces.
Brown the Sausage:
- Heat a large soup pot over medium-high heat and add the olive oil. Once hot, add the sliced kielbasa sausage and cook for approximately 5 minutes, turning occasionally, until the pieces are browned on all sides. Remove the sausage from the pot and set aside.
Sauté the Vegetables:
- In the same pot, add the diced onion, garlic, carrots, celery, and cabbage. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they become slightly softened and fragrant.
Deglaze the Pot:
- Pour in the chicken broth and red wine vinegar, stirring to deglaze the bottom of the pot. This step helps lift any flavorful browned bits left from the sausage.
Add Seasoning and Potatoes:
- Stir in the Italian seasoning and return the browned sausage to the pot. Add the diced potatoes, ensuring they are fully submerged in the broth.
Simmer the Soup:
- Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to medium-low and cover the pot. Allow the soup to simmer for approximately 15 minutes, or until the potatoes are fork-tender.
Season and Serve:
- Taste the soup and adjust the salt and pepper if necessary. Ladle the hot soup into bowls and serve immediately for a comforting meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
