Slow Cooker Gluten-Free Sausage, Cabbage and Potato Soup 5 ★

6 h 20 min | easy | gluten-free, low-fat, Mediterranean diet

Top-down view of a white slow cooker filled with sausage, cabbage, and potato soup; sliced sausage rounds, diced potatoes, shredded cabbage, carrots, and onions are visible in a light brown broth on a white wooden surface.

Updated Nov 25, 2025

Prep Time	Cook Time	Total Time
20 min	6 h	6 h 20 min

Rate/Review

Introduction

This slow cooker gluten-free sausage, cabbage and potato soup is cozy, hearty, and perfect for chilly nights.

Smoky sausage, tender cabbage, and creamy potatoes simmer all day in a flavorful gluten-free broth for effortless comfort.

It is a budget-friendly, family-friendly meal that works just as well for weeknight dinners as it does for easy meal prep.

Overhead view of a white bowl of sausage, cabbage, and potato soup in a light broth, with sliced smoked sausage rounds, potato chunks, carrot pieces, and wilted cabbage, garnished with parsley on a white wooden surface.

How to Make Slow Cooker Gluten-Free Sausage, Cabbage and Potato Soup

Handsfree mode (keeps screen awake)

Prep and brown the sausage and aromatics

Slice the sausage into ½ inch rounds, dice the onion and celery, slice the carrot, and mince the garlic.
Heat the olive oil in a large skillet over medium heat until it shimmers.
Add the sausage and cook, stirring occasionally, until lightly browned on both sides, about 5 minutes.
Add the onion, carrot, celery, and garlic to the skillet and cook until the onion softens, about 3 minutes.
Layer ingredients in the slow cooker

Transfer the browned sausage and vegetables to the bottom of a 6 quart slow cooker.
Spread the shredded cabbage over the sausage mixture, then scatter the diced potatoes on top.

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Add broth and seasonings

Pour in the chicken broth, then crumble in the vegetable bouillon cube.
Use gluten-free vegetable broth instead of chicken broth if you prefer a vegetarian style soup base.
Add the apple cider vinegar, dried oregano, salt, and black pepper, then gently stir to combine everything.
Slow cook until tender

Cover the slow cooker with the lid.
Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until potatoes are very tender.
Finish and serve

Stir the soup well, taste, and add more salt or pepper if needed.
If the soup tastes flat, add an extra teaspoon of apple cider vinegar for a brighter flavor.
Ladle the soup into bowls and serve hot, making sure each bowl gets plenty of sausage and vegetables.

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Overhead view of a white slow cooker filled with sausage, cabbage, and potato soup; sliced smoked sausage, potato chunks, carrots, celery, and cabbage pieces are visible in a light brown broth on a gray wood surface.

Substitutions

Gluten-free smoked sausage -> gluten-free chicken or turkey sausage: Use a gluten-free chicken or turkey sausage to keep everything lighter but still flavorful; it brings a leaner, slightly milder taste while staying smoky and hearty.
Green cabbage -> savoy cabbage or shredded Brussels sprouts: Swap in savoy cabbage or thinly sliced Brussels sprouts for a softer, silkier texture and a slightly sweeter, more gourmet flavor profile.
Gluten-free chicken broth -> gluten-free vegetable broth and plant-based sausage: Use gluten-free vegetable broth and your favorite gluten-free plant-based sausage to create a cozy vegetarian-style version with plenty of savory depth.

Overhead close-up of a white slow cooker filled with sausage, cabbage, and potato soup—sliced smoked sausage, potato chunks, carrot rounds, and translucent onion and cabbage in a light golden broth on a white wood surface.

Tips

Brown the sausage deeply: Let the sausage get nicely browned before moving it to the slow cooker; those browned bits add big smoky, meaty flavor to the broth.
Keep vegetable pieces similar in size: Cut the potatoes, carrots, and celery into similar bite-size pieces so they cook evenly and stay tender without falling apart.
Control cabbage texture: For softer cabbage, add it at the start; for a little bite, hold back a cup and stir it in for the last 30 minutes.
Adjust soup thickness easily: For a thicker, almost stew-like texture, lightly mash some potatoes in the pot; for a thinner soup, add extra hot broth.
Use the soup as a meal prep base: Cook the soup, chill it, then reheat gently with extra broth or water; the flavors deepen overnight, making lunches even better.

Nutrition Facts ^*

Energy	263	kcal
Protein	9	g
Total Fat	19	g
Carbohydrates	12	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I make this soup on the stovetop instead of in a slow cooker?: Yes, you can make it on the stovetop; simmer everything together in a large pot for about 45 to 60 minutes, stirring occasionally, until the potatoes and cabbage are very tender.
How do I keep the potatoes from getting mushy?: Cut the potatoes into larger chunks and avoid overcooking; if using the low setting, start checking them around 6 hours and switch to warm once they are just tender.
What can I do if the soup turns out too salty?: Add a cup of unsalted broth or water, then taste again; you can also stir in a peeled, raw potato, simmer for 20 minutes, then remove it to help mellow the salt.
Can I freeze this gluten-free sausage, cabbage, and potato soup?: Yes, cool the soup completely, then freeze it in airtight containers; reheat gently on the stovetop, adding a splash of broth or water if it seems too thick.

Serving Suggestions

This hearty gluten-free soup pairs nicely with a simple green salad and a slice of warm gluten-free bread.

For extra richness, stir in a spoonful of grainy mustard or a splash of cream just before serving.

If you enjoy spice, top each bowl with crushed red pepper flakes or a drizzle of hot sauce for kick.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Heather Allen, Chicago, IL: I made this for the first time today and it will definitely be part of our rotation. I used smoked turkey sausage, and added a little extra cabbage and carrots, and doubled the garlic. I omitted the celery and used chicken broth instead of vegetable broth as i didn't have any and only used 3 potatoes and a splash more broth. I found that 7 hours on low was the perfect time...the potatoes were a little too soft at 8 hours. Next time I will use more spice and maybe a different sausage, also i think this would be good with some mushrooms. — 5 ★

Eunice: Glad it’s joining your rotation, and your tweaks sound lovely!
thefoodhub, Salt Lake City: This was fantastic! I will never make my usual soup again!! I cut the recipe in half and used about 3 cups broth with a little extra cabbage and only 2 potatoes. I was pleasantly surprised by how much better this was in the CP. — 5 ★

Eunice: So glad it worked well in the slow cooker!
Lisa, Vancouver: Very good soup. I was surprised it had that much flavor after just simmering in the crock pot, but it did. I browned the sausage first like it says and used veggie broth since thats what I had, and I also added a little extra vinegar at the end which really helped. Not sure what I'm going to do with all the leftovers as it's just my husband and me. I'll let it cool overnight and split it up in another 3 portions. Three more meals headed for the freezer. Thank you for the recipe. — 5 ★

Eunice: So glad it worked well, Lisa!