Easy Cabbage and Sausage Soup – Comforting, Hearty, and Fast

This is the kind of soup you make when you want something warm, filling, and unfussy. It’s a simple pot of sliced sausage, tender cabbage, and vegetables simmered in a savory broth. The flavors are cozy without being heavy, and it’s surprisingly quick to put together.

You get a complete meal in one bowl, and it reheats like a dream. If you’re hungry and short on time, this is one to keep in your weeknight rotation.

Easy Cabbage and Sausage Soup - Comforting, Hearty, and Fast

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 1 tablespoon olive oil (or butter)
• 12 ounces smoked sausage (kielbasa, andouille, or your favorite), sliced into 1/4-inch rounds
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 small to medium green cabbage (about 1 1/2 pounds), cored and thinly sliced
• 6 cups chicken broth (or vegetable broth)
• 1 (14.5-ounce) can diced tomatoes, with juices
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon smoked paprika (optional but great for depth)
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tablespoon apple cider vinegar (or lemon juice), to finish
• Fresh parsley, chopped, for garnish (optional)

Instructions

 

• Brown the sausage: Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned on both sides, about 4–5 minutes. Transfer the sausage to a plate, leaving the drippings in the pot.
• Sauté the aromatics: Add the onion, carrots, and celery to the pot. Season with a pinch of salt. Cook, stirring often, until softened, about 5–6 minutes. Add the garlic and cook for 30 seconds until fragrant.
• Add cabbage: Stir in the sliced cabbage. It will look like a lot, but it wilts down quickly. Cook for 3–4 minutes, tossing, until it begins to soften.
• Build the broth: Return the sausage to the pot. Add the chicken broth, diced tomatoes, thyme, smoked paprika, bay leaf, and a few grinds of black pepper. Stir well.
• Simmer: Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, or until the cabbage is tender and the flavors have melded.
• Finish and taste: Stir in the apple cider vinegar. Taste and adjust salt and pepper. Remove the bay leaf. Ladle into bowls and top with chopped parsley if you like.

What Makes This Special

• Quick to make: From chopping board to bowl in about 35–40 minutes.
• Affordable ingredients: Cabbage, carrots, onion, and sausage are budget-friendly but big on flavor.
• Everyday comfort: It tastes like old-fashioned home cooking without needing a long simmer.
• Flexible: Swap in whatever sausage you like, add beans or potatoes, or make it a little spicy.
• Meal prep friendly: The flavor gets even better the next day.

Ingredients

• 1 tablespoon olive oil (or butter)
• 12 ounces smoked sausage (kielbasa, andouille, or your favorite), sliced into 1/4-inch rounds
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 small to medium green cabbage (about 1 1/2 pounds), cored and thinly sliced
• 6 cups chicken broth (or vegetable broth)
• 1 (14.5-ounce) can diced tomatoes, with juices
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon smoked paprika (optional but great for depth)
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tablespoon apple cider vinegar (or lemon juice), to finish
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Brown the sausage: Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned on both sides, about 4–5 minutes.

   Transfer the sausage to a plate, leaving the drippings in the pot.

2. Sauté the aromatics: Add the onion, carrots, and celery to the pot. Season with a pinch of salt. Cook, stirring often, until softened, about 5–6 minutes.

   Add the garlic and cook for 30 seconds until fragrant.

3. Add cabbage: Stir in the sliced cabbage. It will look like a lot, but it wilts down quickly. Cook for 3–4 minutes, tossing, until it begins to soften.
4. Build the broth: Return the sausage to the pot.

   Add the chicken broth, diced tomatoes, thyme, smoked paprika, bay leaf, and a few grinds of black pepper. Stir well.

5. Simmer: Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, or until the cabbage is tender and the flavors have melded.
6. Finish and taste: Stir in the apple cider vinegar.

   Taste and adjust salt and pepper. Remove the bay leaf. Ladle into bowls and top with chopped parsley if you like.

How to Store

• Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 3 months.

  Leave a little headspace for expansion.

• Reheat: Warm on the stovetop over medium heat or in the microwave. If the soup thickens in the fridge, add a splash of broth or water to loosen it.

Benefits of This Recipe

• Balanced and filling: You get protein from the sausage, fiber from the cabbage and vegetables, and a satisfying savory broth.
• Low effort, high payoff: Simple steps turn pantry staples into a complete meal.
• Great for batch cooking: Easy to double and portion for the week.
• Flexible nutrition: You can go lighter with chicken or turkey sausage or bump up veggies for more volume and fewer calories.
• Comfort without heaviness: It’s warm and hearty but not overly rich.

What Not to Do

• Don’t skip browning the sausage: Those caramelized bits are key to flavoring the broth.
• Don’t overcook the cabbage: You want it tender with a little bite, not mushy. Keep an eye on it during the last few minutes.
• Don’t forget acid: A splash of vinegar or lemon at the end brightens everything.

  Without it, the soup can taste flat.

• Don’t overcrowd with starches: Potatoes, rice, or pasta are fine in small amounts, but too much will make it heavy and soak up the broth.
• Don’t be shy with seasoning: Taste as you go. Broth brands vary in saltiness, so adjust accordingly.

Alternatives

• Sausage swaps: Use turkey sausage, chicken sausage, or plant-based sausage. For a smoky kick, try andouille.
• Different cabbage: Savoy or Napa cabbage works well.

  Red cabbage adds color but can tint the broth.

• Add-ins: White beans, chickpeas, diced potatoes, or a handful of barley make it heartier. If adding potatoes or barley, simmer until tender before finishing.
• Spice it up: Add red pepper flakes, a pinch of cayenne, or stir in a spoonful of harissa for heat.
• Herb variations: Swap thyme for Italian seasoning, dill, or bay plus marjoram. Fresh herbs go in at the end.
• Lighter version: Use lean sausage and low-sodium broth.

  Skim any fat on the surface after chilling.

• Tomato-free: Skip the diced tomatoes and add an extra cup of broth. A dash of soy sauce or Worcestershire adds depth.

FAQ

Can I make this in a slow cooker?

Yes. Brown the sausage and sauté the aromatics first for best flavor.

Add everything to the slow cooker and cook on Low for 5–6 hours or High for 2–3 hours, until the cabbage is tender. Finish with vinegar and adjust seasoning.

What kind of sausage works best?

Smoked sausage like kielbasa is classic and convenient. Andouille brings heat and smokiness.

If you prefer something lighter, turkey or chicken sausage works well. Use fully cooked sausage for speed, or brown fresh sausage until cooked through before simmering.

Can I make it vegetarian?

Absolutely. Use plant-based sausage or skip sausage and add beans for protein.

Swap in vegetable broth. A splash of soy sauce or a bit of smoked paprika helps bring in savory depth.

How do I thicken the soup?

Let it simmer a little longer uncovered to reduce. For a slightly thicker body, mash a few cooked potatoes or beans into the pot, or stir in a small cornstarch slurry and simmer briefly.

Is there a way to make it spicier?

Yes.

Add red pepper flakes with the spices, use andouille or spicy sausage, or finish with hot sauce. Taste as you go so the heat doesn’t overpower the other flavors.

What should I serve with it?

Crusty bread, cornbread, or a simple side salad are great. If you want more protein, add a fried or poached egg on top when serving.

Can I prep the ingredients ahead?

You can slice the sausage and chop the vegetables up to two days in advance.

Store them in separate containers in the fridge. The cabbage may release some moisture, but it’s fine to use.

Wrapping Up

Easy Cabbage and Sausage Soup is the kind of recipe that makes weeknights feel easier. It’s quick, hearty, and flexible enough to suit whatever you have on hand.

With a little browning, a good broth, and a bright splash of vinegar at the end, you get deep, comforting flavor without much effort. Keep this one bookmarked—you’ll come back to it whenever you want a reliable, satisfying bowl of soup.