I’ve been making sausage cabbage soup since late-night dorm kitchen shifts turned into comforting Sunday dinners. The aroma alone—paprika, garlic, a touch of smoke from the sausage, the sweet soften of cabbage—always brings everyone to the kitchen like a chorus. This sausage cabbage soup isn’t just a warm bowl on a chilly evening; it’s a memory you can watch come alive with a spoon. It reminds me of my grandma’s pot on the stove, the steam fogging up the windows, and the way she’d say, “Taste it—you’ll know if it needs a little extra salt or a dash more pepper.” It’s incredibly flavorful, incredibly easy, and incredibly forgiving, which is exactly what you want on a busy night. If you like a comforting, hearty soup that still tastes bright and perky, this recipe is a like a friendly hug you can drink. I often compare it to my tomato basil Chicken Soup—both are pantry-friendly, both come together quickly—but sausage cabbage soup has this cozy, rustic, almost nostalgic vibe that makes it feel like a warm blanket in a bowl. I’ll walk you through every step so you can make this with confidence, right from your own kitchen.
What is sausage cabbage soup?
Think of sausage cabbage soup as a hearty, one-pot supper that’s built on a flavorful sausage base, folded with plenty of tender cabbage, onions, and a handful of comforting aromatics. It’s essentially a sturdy stock-simmered soup where the sausage oils bloom into the broth, lending a smoky, savory depth that makes you smile with each spoonful. The name says what it is—slices of sausage, a mountain of cabbage, and a simmer until the flavors mingle. It’s not fancy, but it’s deeply satisfying and surprisingly flexible. I like to use andouille or kielbasa for a bit of spice and personality, though sweet Italian Sausage works beautifully too. If you’ve got a picky eater at home, this is the kind of soup they’ll ask for again and again—my kids actually ask for seconds, which is basically the supreme compliment in my book. It’s also a lifesaver on busy nights, because you likely have most of the ingredients in your fridge or pantry. And yes, it’s perfect for meal-prepping: the flavors only deepen after a night in the fridge.
Why you’ll love this recipe?
What I love most about this sausage Cabbage Soup is how it feels like a hug from the inside out. The flavor is a little smoky, a little bright from the onion and garlic, and a little sweet from the cabbage as it cooks down. The texture contrast—soft cabbage against slices of sausage with little chewy bits—keeps every bite interesting. It’s forgiving, too. If you don’t have a particular herb, swap in something you do have—dried thyme for fresh, a pinch of rosemary if you’re feeling fancy, or a bay leaf for a woodsy note. It’s also incredibly economical: sausage usually goes on sale, cabbage is affordable, and you can stretch a modest amount of sausage into a big, comforting pot. The leftovers are fantastic, reheated gently, and the flavors mellow and mellow into something even better the next day. If you’ve ever simmered a pot of soup until the neighbors started sniffing through the wall, you know the magic I’m talking about—this sausage cabbage soup has that effect in my kitchen. I’ve made it countless times and it never fails to satisfy a hungry family or a friend who drops by for a quick, comforting meal after a long day. It’s a simple dish, but it feels special—like a quiet celebration of home cooking.
How do I make sausage soup?
Quick Overview
In about 30 minutes, you can go from a bare pantry to a pot that smells like Sunday supper. Start by browning the sausage to render fat and deepen flavor, then soften onions and garlic so they open up with fragrance. Add chopped cabbage, carrots, and a couple of pantry staples—tomatoes, broth, and a splash of vinegar for brightness. A quick simmer melds everything into a cohesive, comforting broth. The result is a robust, satisfying soup that fills the house with aroma and fills bowls with warmth. It’s as easy as one-pot cooking gets, and you’ll taste the care you put in with every sip. Trust me on this: you’ll want a crusty loaf for dipping and a little tangy yogurt or Sour Cream on top if you’re feeling indulgent.
Ingredients
For the Main Batter:
- 1 lb (450 g) smoked or sweet sausage (kielbasa, chorizo, or andouille work great) sliced into 1/2-inch coins
- 1 tablespoon olive oil (optional if the sausage is very fatty)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika (feel free to adjust to taste)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
For the Filling:
- 1 medium head green cabbage, cored and shredded (about 6 cups)
- 2 carrots, peeled and thinly sliced
- 2 stalks celery, chopped (optional but adds nice crunch)
- 1 (14-ounce) can crushed tomatoes, with juice
- 4 cups chicken or vegetables broth (more as needed for desired soupy consistency)
- 1 bay leaf
- 2 teaspoons balsamic vinegar or white wine vinegar (adjust to taste)
For the Glaze:
- Optional dollop of sour cream or plain yogurt for serving
- A squeeze of lemon or drizzle of olive oil for brightness
- Fresh parsley or dill, finely chopped, to finish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Put a heavy-bottomed pot or Dutch Oven on medium heat. If your sausage isn’t very fatty, add a tablespoon of olive oil. You want the pan to shimmer a little so everything browns nicely, not steams. I always start by letting the pot come to temperature a minute or two before I lay in the sausage. The scent of browned sausage is basically happiness in a pan, especially when the kitchen starts to fill with a smoky, comforting aroma.
Step 2: Mix Dry Ingredients
In this soup, the “dry ingredients” are really just the spice mix that brightens and deepens the flavors. Sprinkle in the smoked paprika, thyme, salt, and pepper as you stir the sausage. This step is quick, but the way the spices bloom in the fat of the sausage? That’s the moment the soup ceases to be bland and becomes flavorful. If you’re a heat seeker, a pinch of chili flakes can join the party here.
Step 3: Mix Wet Ingredients
Meanwhile, as the sausage browns, toss in the diced onion and garlic. Sauté until they’re translucent and a touch caramelized around the edges. They should be soft enough to melt into the broth but still hold a bit of bite. If you notice the onions buckling under heat, lower the flame a touch and give them space to soften slowly. The goal is fragrance, not browning on every onion slice.
Step 4: Combine
Once the onions are ready, add the shredded cabbage and carrot slices. Stir to coat with the sausage fat and aromatics. The cabbage will look like a lot, but it will shrink as it cooks, releasing its sweetness and brightening the broth. Pour in the can of crushed tomatoes and the broth, then stir again to combine everything. Drop in the bay leaf and adjust the heat so the liquid simmers gently.
Step 5: Prepare Filling
This is the moment you let the flavors mingle. The cabbage will begin to soften and reduce in volume as it releases its natural sugars. If you like a more tomato-forward soup, add a splash more crushed tomatoes or an extra pinch of paprika. If you want more bite, leave the cabbage a touch chunkier. Taste as you go and adjust salt, pepper, and acid with the vinegar in small increments. My trick is to add the vinegar at the end so the brightness doesn’t get swallowed by the simmering.
Step 6: Layer & Swirl
Give the pot a gentle swirl to bring everything toward the center where the heat is strongest. If you like a little visual drama, swirl a teaspoon of sour cream into each bowl just before serving; it creates a pretty marbling of dairy against the red-gold broth. I sometimes sprinkle a pinch of fresh herbs on top too for color and aroma. If you’re using a sharp cheese in your household, a light grate over the top can be delicious in a pinch, but I usually skip it to keep the soup lighter.
Step 7: Bake
Okay, I know this sounds odd for soup, but bear with me. You’re not baking; you’re simmering. Bring the pot to a gentle boil, then reduce to a low simmer. Cover and let it simmer for about 20–30 minutes, until the cabbage is tender and the flavors have mingled. If you like a thicker broth, leave the lid slightly ajar to reduce a bit; for a soupier finish, keep it covered and add a splash more broth. If you used very lean sausage, you can extend the simmer time by a few minutes to help mellow out any sharp edges. Don’t overcook it — you want the cabbage to be tender but not mushy, and the sausage slices to retain some bite.
Step 8: Cool & Glaze
When the soup is ready, taste and adjust for salt and acidity. If you’re not serving it right away, let it cool a little and then refrigerate. The flavors will intensify overnight. For a finishing touch, I like a quick drizzle of olive oil or a dollop of yogurt or sour cream when serving. A squeeze of lemon can brighten the entire bowl and keep the dish from feeling heavy. If you prefer, you can sprinkle with chopped parsley or dill for color and a fresh aroma before serving.
Step 9: Slice & Serve
Ladle the soup into bowls, ensuring each serving has a good mix of sausage and cabbage. If you have a crusty loaf nearby, tear off a chunk and dip into the broth; that crust will soak up the juices and make the meal feel complete. This sausage cabbage soup is equally happy with a simple side salad or pickled vegetables, but the bread is what makes the meal feel like a proper comfort feast. I’ve served this with a wedge of lemon on the side for those who want an extra brightness, and it always disappears quickly when I do that. My family often asks for seconds, and I happily oblige—this is the kind of dish that gets better the more you share it.
What to Serve It With
This sausage cabbage soup is versatile enough to pair with a few different accompaniments depending on the moment. It shines as a cozy weeknight supper, and it also makes a comforting weekend lunch with friends. Here are a few ideas to tailor the mood:
For Breakfast: A rustic slice of rye bread toasted with butter, plus a mug of strong coffee. The contrast between a hearty soup and a bright morning beverage feels almost decadent in a good way. If you’re in a rush, a soft-boiled egg on the side is a lovely addition.
For Brunch: Serve the soup in small bowls with a fresh sourdough sprinkle. Add a simple cucumber salad and a sparkling beverage like a light club soda with lemon to elevate the experience.
As Dinner: Pair this with a simple green salad dressed in lemony vinaigrette and a warm baguette for dipping. A dollop of sour cream on the side invites guests to adjust the creaminess to their preference. If you’re feeding a crowd, this is the kind of dish that scales beautifully—just add a little more broth and cabbage as needed.
For Cozy SNACKING: Grilled cheese sandwiches or a garlic toast pair wonderfully with a steaming bowl. You’ll get that melty-cheesy contrast that makes late-night snacks feel special, even when you’re keeping things simple.
Family traditions show up here, too. I often add a pinch of crushed red pepper for a subtle kick when my cousin visits, and I’ll stir in a splash of white wine to brighten the broth on weekend gatherings. The dish feels like your own kitchen story every single time you make it, and that’s what makes it feel so personal. The scent alone—sausage mingling with cabbage and onion—brings everyone to the table, which is exactly how a good weeknight supper should behave.
Top Tips for Perfecting Your Sausage Cabbage Soup
These little tips have saved my soup more times than I can count. They’re the kind of adjustments you make after you’ve cooked this dish dozens of times and learned what works for your kitchen and your family.
Sausage Prep: If you want a deeper flavor, brown the sausage slowly to render fat and develop a caramelized crust. Don’t rush this step; the more color you get, the richer the base. If you’re watching sodium, choose a sausage with lower salt or rinse the sausage lightly after browning and pat dry.
Cabbage Prep: Shred the cabbage just before cooking for the best texture. If you slice it too far ahead, it can release more liquid than you want. Rinse and pat dry if your cabbage is very leafy—it helps keep the broth from turning milky or watery.
Mixing Advice: Add spices to the sausage as it browns so their oils bloom. Stir the onions and garlic in just after the sausage has browned so they don’t burn. The goal is a layered aroma: sausage fat first, then aromatics, then the cabbage.
Swirl Customization: A swirl of sour cream, yogurt, or even a little heavy cream at the end adds a creamy brightness. If you’re not into dairy, a splash of lemon juice or a teaspoon of apple cider vinegar brightens the broth instead.
Ingredient Swaps: Ground turkey or chicken can stand in for sausage if you want a lighter version; use hot sauce or smoked paprika to compensate for missing sausage richness. For a vegetarian version, swap in mushrooms and a smoky paprika-laced vegetable broth. The technique is the same, just the main flavor carrier changes.
Baking Tips: If your stove behaves differently and your simmer looks more like a boil, lower the heat and keep the pot partially covered. You want gentle bubbles—too vigorous a boil can break down the cabbage texture too quickly. Don’t add all the broth at once; add gradually to achieve your perfect soupiness level, then adjust as needed.
Glaze Variations: Keep the glaze light: a little olive oil drizzle, a dollop of yogurt, or a squeeze of lemon will do. For a bolder finish, a small amount of grated hard cheese can be dusted on top right before serving and will melt into the hot broth beautifully.
I’ve learned a lot from this dish—like how the timing of the cabbage matters, or how a tiny tweak of acid can wake up the entire pot. It’s one of those recipes where you’re encouraged to improvise and make it your own, and that freedom is the heart of home cooking. This is my everyday comfort food, the kind of recipe I turn to when I need a meal that feels like a hug but doesn’t demand hours in the kitchen. My family loves it, my friends beg for the leftovers, and there’s almost always room for more soup at the table. Trust me on this one: taste, adjust, and savor the moment.
Storing and Reheating Tips
Soup is one of those dishes that actually improves with a little rest. Here’s how I handle storage so you don’t lose flavor or texture.
Room Temperature: If you’ve just cooked it, let it sit for at least 20–30 minutes to cool slightly, then transfer to a shallow container and refrigerate within two hours. Don’t leave it out for too long; dairy-based or cream-tinish finishes should be treated like any other perishable product.
Refrigerator Storage: Stored in an airtight container, this sausage cabbage soup will be good for 3–4 days. Reheat gently on the stove over low heat or in a microwave in short, 30–45 second bursts, stirring in between until heated through. If the soup has thickened, whisk in a little broth or water to regain your desired consistency.
Freezer Instructions: This soup freezes well, especially before adding the cabbage. Freeze in individual portions; it’ll make weeknights easier. Thaw overnight in the fridge and reheat on the stovetop. If you’ve already added cabbage, the texture may become a touch softer after freezing, but it still tastes glorious and comforting.
Glaze Timing Advice: If you’re freezing, hold off on the glaze until reheating. A fresh drizzle of yogurt or a squeeze of lemon right before serving preserves the bright, fresh finish that makes this soup feel bright again after freezing.
My test kitchen notes: you’ll notice the flavors intensify after a day in the fridge, so taste and adjust salt and acidity when reheating. If you like a more robust broth, add a little extra stock or a splash of tomato juice to revive the liquid and balance the fat from the sausage. It’s flexible enough to adapt to leftovers and still feel deliciously comforting.
Frequently Asked Questions
Final Thoughts
This sausage cabbage soup is a beloved favorite in my kitchen, and I hope you taste the warmth and home in every bowl you serve. It’s the kind of dish that travels well—reheats beautifully, feeds a crowd, and leaves you with the lingering scent of comfort long after the last spoonful. The beauty is in its simplicity: pantry-friendly ingredients, a few patient minutes of browning, and a generous ladle of broth that ties everything together. It’s not fussy, but it feels like a victory every time you pull a pot of golden sausage, sweet cabbage, and bright tomatoes off the stove. If you’re new to this recipe, give it a try exactly as written, then start making it your own: swap sausages for a smoky kielbasa you love, tinker with herbs, or add a splash of white wine to brighten the broth. My family’s verdict has always been the same: a warm bowl of sausage cabbage soup is the simple joy we reach for when life gets busy or when someone in the house needs a little extra care. I’d love to hear how yours turns out—tell me in the comments, rate the recipe, and share any tweaks that made it feel even more like your own.
Sausage and Cabbage Soup
Ingredients
Main Ingredients
- 1 pound Italian sausage (mild or hot)
- 1 medium onion diced
- 1 small cabbage about 4 cups, sliced into bite-sized pieces
- 1 can diced tomatoes 14.5 ounces, undrained
- 1 can Great Northern beans 15 ounces, drained and rinsed
- 48 ounces chicken broth
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon dried thyme
- salt and black pepper to taste
Instructions
Preparation Steps
- In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until it's browned. If there's a lot of grease, carefully drain most of it off.
- Add the diced onion to the pot with the sausage and cook for another 3-5 minutes, until the onion has softened.
- Stir in the sliced cabbage, diced tomatoes (undrained), drained and rinsed Great Northern beans, chicken broth, oregano, basil, and thyme. Bring the soup to a boil.
- Reduce the heat to low, cover, and simmer for at least 20-25 minutes, or until the cabbage is tender. Season with salt and pepper to taste.
- Serve hot, with crusty bread for dipping if desired.
