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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.