Sausage Potato and Cabbage Soup (Printable)

Hearty soup with savory sausage, creamy potatoes, and tender cabbage simmered in flavorful broth. Perfect comfort food.

# What you'll need:

→ Meats

01 - 14 oz smoked sausage or kielbasa, sliced into rounds

→ Vegetables

02 - 3 medium potatoes, peeled and diced
03 - 1 small head green cabbage, cored and chopped
04 - 1 large onion, chopped
05 - 2 carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 garlic cloves, minced

→ Liquids and Broth

08 - 6 cups chicken or vegetable broth
09 - 1 tablespoon olive oil

→ Spices and Seasonings

10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf

→ Optional Garnish

15 - 2 tablespoons fresh parsley, chopped
16 - Sour cream or crusty bread for serving

# How to make it:

01 - Heat olive oil in a large soup pot over medium heat. Add sausage slices and cook until lightly browned, approximately 4 minutes. Remove with a slotted spoon and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in garlic, smoked paprika, and thyme. Cook for 1 minute until fragrant.
04 - Add potatoes, cabbage, and browned sausage back to the pot. Pour in broth and add bay leaf, salt, and pepper.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, or until potatoes and cabbage are tender.
06 - Remove bay leaf and adjust seasoning to taste.
07 - Ladle soup into bowls, garnish with chopped parsley, and serve hot with sour cream or crusty bread if desired.

# Expert suggestions:

01 -
  • It uses simple ingredients you probably already have, so theres no last minute grocery run.
  • The leftovers somehow taste even richer the next day, like the flavors kept working overnight.
  • Its filling enough to be dinner but light enough that you dont feel weighed down afterward.
  • The smell alone will make everyone in the house wander into the kitchen asking whats cooking.
02 -
  • Don't skip browning the sausage—that step creates a base of flavor that plain boiled sausage just can't match.
  • If your cabbage looks like too much for the pot, just give it a few minutes and it will wilt down to half its size.
  • Taste the soup before serving because the saltiness of the sausage and broth can vary wildly between brands.
03 -
  • Use a heavy-bottomed pot to prevent scorching, especially when browning the sausage and softening the vegetables.
  • If you like a thicker soup, mash a few of the cooked potatoes against the side of the pot with your spoon—they'll dissolve into the broth and give it body.
  • Make a double batch and freeze half, because you'll thank yourself later when you need comfort food in a hurry.
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