Hearty Cabbage Potato and Sausage Soup

Prep Time	Cook Time	Total Time
20 min	35 min	55 min

Introduction

This hearty cabbage, potato, and sausage soup is cozy, filling, and perfect for chilly nights when you want real comfort food.

Loaded with Italian sausage, tender Yukon gold potatoes, and sweet green cabbage, every spoonful is rich and flavorful.

It comes together in one pot, makes great leftovers, and is ideal for easy weeknight dinners or casual weekend gatherings.

Prep mode (keeps screen active)

Prep the ingredients

Gather all ingredients, then chop the onion, carrots, celery, potatoes, cabbage, and garlic before you start cooking.
Brown the sausage

Heat the olive oil in a large heavy pot over medium heat until it shimmers.
Add the sliced sausage and cook, stirring occasionally, until browned on both sides, 6 to 8 minutes.

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Sauté the aromatics

Use a slotted spoon to transfer the sausage to a bowl, leaving the fat in the pot.
Add the onion, carrots, and celery, then cook until they start to soften, about 5 minutes.
Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.
Add vegetables and liquids

Add the potatoes, cabbage, diced tomatoes with their juice, chicken broth, and the bouillon cube to the pot.
Stir in the salt, pepper, thyme, oregano, and bay leaf until everything is combined.
Simmer the soup

Bring the soup just to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
Cook uncovered, stirring occasionally, until the potatoes are tender and flavors meld, about 20 to 25 minutes.

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Finish and serve

Fish out the bay leaf, then taste the soup and adjust the salt and pepper as needed.
Stir the browned sausage back into the pot and let it heat through for 2 to 3 minutes.
Ladle the soup into bowls and serve hot, ideally with crusty bread on the side.

Italian sausage -> chicken or turkey sausage: Swap the Italian pork sausage for chicken or turkey sausage if you prefer a lighter, leaner soup. Brown it well to build the same deep flavor you would get from pork.
Chicken broth and sausage -> vegetable broth and white beans: For a vegetarian version, use vegetable broth and skip the sausage entirely. Add a can of drained white beans for protein and body, which keeps the soup satisfying.
Yukon gold potatoes -> russet potatoes: Russet potatoes work if that is what you have on hand. They break down more as they cook, which slightly thickens the broth and makes it extra cozy.

Let the sausage brown deeply: Do not rush the browning step; deep caramelized bits on the sausage add rich, meaty flavor to the broth.
Cut vegetables the same size: Aim for even cubes of potato and similar sizes for carrots and celery, so everything cooks at the same rate.
Skim extra fat if needed: If the sausage releases a lot of fat, spoon off some before adding the broth for a cleaner-tasting soup.
Make it ahead for better flavor: This soup tastes even better the next day, so cook it a day ahead and reheat gently before serving.
Add greens at the end: For extra color and nutrients, stir in a handful of spinach or kale during the last 5 minutes of simmering.

How can I keep the potatoes from turning mushy?: Keep the soup at a gentle simmer rather than a full rolling boil once the potatoes are added. Cut the potato cubes at least 3/4 inch thick, which helps them hold their shape during cooking.
Can I make this in a slow cooker?: Yes, brown the sausage and sauté the vegetables on the stove, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours, or on high for about 3 to 4 hours.
What if my soup tastes bland?: Start by adding a pinch more salt, then taste again before adding extra herbs or spices. A small splash of vinegar or a squeeze of lemon can also brighten the flavors without more salt.
Can I freeze this soup?: Yes, this soup freezes well, though the potatoes may soften a bit after thawing. Cool completely, pack into freezer-safe containers, and freeze for up to three months.
How can I make it spicier?: Use hot Italian sausage instead of mild, or add a pinch of red pepper flakes with the dried herbs. You can always stir in more pepper flakes at the table for individual heat levels.

This hearty cabbage, potato, and sausage soup makes a cozy centerpiece with buttered crusty bread or warm cornbread.

For a fun twist, top each bowl with grated Parmesan and a drizzle of olive oil or chili crisp.

Leftovers also turn into an easy lunch when paired with a simple green salad or sliced apples.

Donald, Bakersfield: The potatoes broke down into a starchy mush even at a low simmer, and the bouillon plus sausage made the broth overly salty and heavy. I may try it again without the cube and with firmer potato chunks, but this batch was not very enjoyable. — 3 ★

Eunice: Sorry this one landed heavy and salty for you, Donald; next time try skipping the bouillon (or using low-sodium broth) and add salt only after the sausage has simmered a bit. For firmer potatoes, cut them in bigger chunks and simmer just until tender, or swap in red potatoes which hold their shape b...
Neva, Indiana: It was delish! I didn’t have Italian sausage so I used cheddar sausage and it came out. Great! I always have Italian sausage, but I didn’t have it today. It’s still tasted awesome. Thank you for the recipe. — 5 ★

Eunice: Glad it worked out with cheddar sausage, Neva! 😊