Description
This Cabbage, Sausage, and Potato Soup is a rich and satisfying dish made with smoky sausage, tender cabbage, and hearty potatoes. It’s packed with flavor, easy to make in one pot, and perfect for a cozy, budget-friendly meal!
Ingredients
Units
Scale
- 1 tablespoon olive oil or butter
- 12 oz smoked sausage (kielbasa or andouille), sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups cabbage, chopped
- 3 medium potatoes, diced (Yukon gold or red potatoes)
- 1 (14.5 oz) can diced tomatoes (optional)
- 6 cups chicken broth (or beef broth for a richer flavor)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Sausage & Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add sliced sausage and cook for 4-5 minutes, until browned. Remove and set aside.
- In the same pot, add onion and sauté for 2-3 minutes until softened.
- Stir in garlic and cook for another 30 seconds, until fragrant.
Step 2: Cook the Soup
- Add cabbage, potatoes, diced tomatoes (if using), smoked paprika, thyme, salt, black pepper, red pepper flakes, and bay leaf.
- Pour in chicken broth and bring to a boil.
- Reduce heat, cover, and let simmer for 20-25 minutes, or until potatoes are tender.
Step 3: Finish & Serve
- Stir the browned sausage back into the pot and simmer for 5 more minutes.
- Remove the bay leaf and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot with crusty bread.
Notes
- Make it creamy: Stir in ½ cup heavy cream before serving for a richer texture.
- Use different sausages: Try Italian sausage, bratwurst, or turkey sausage for variation.
- Low-carb version: Swap potatoes for cauliflower florets.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.