Sausage, Potato and Cabbage Soup

The steam rising from a pot of sausage, potato, and cabbage soup has a way of filling the entire kitchen with warmth before you even take the first bite. I started making this on a weeknight when the fridge was looking sparse and I needed something filling that wouldn't require a trip to the store. What surprised me most was how the smoky sausage transformed simple vegetables into something deeply satisfying. The cabbage softens into sweet, silky ribbons, and the potatoes break down just enough to thicken the broth naturally. It's become my go-to when I want comfort without complexity.

I made this for a friend recovering from a cold, and she later told me it was the first thing that actually tasted good to her in days. There's something about the combination of tender vegetables and smoky broth that feels restorative. I've since brought it to new parents, sick neighbors, and even just served it on rainy Sundays when no one feels like leaving the house. It's the kind of soup that says you care without requiring you to be a culinary genius.

Ingredients

• Smoked sausage or kielbasa: This is the flavor backbone of the soup, so choose one with good seasoning and a bit of smoke, I slice mine into thick rounds so every spoonful gets a piece.
• Potatoes: They break down slightly as they cook, which thickens the broth and makes it creamy without any dairy, I peel mine but you can leave the skins on if you prefer.
• Green cabbage: It wilts into soft, sweet ribbons and soaks up all the savory broth, don't skip coring it or you'll end up with tough bits.
• Onion: The base of almost every good soup, it adds sweetness and depth once it softens in the oil.
• Carrots and celery: These two bring a subtle sweetness and earthy flavor that balances the smokiness of the sausage.
• Garlic: Fresh is best here, it blooms in the hot oil and fills the kitchen with that unmistakable aroma.
• Chicken or vegetable broth: I use low sodium so I can control the salt myself, homemade is wonderful but boxed works perfectly fine.
• Olive oil: Just enough to brown the sausage and soften the vegetables without making the soup greasy.
• Smoked paprika: This adds another layer of smoky warmth that complements the sausage beautifully.
• Dried thyme and bay leaf: Classic soup herbs that add an earthy, slightly floral note, just remember to fish out the bay leaf before serving.
• Salt and black pepper: Taste as you go, the sausage adds saltiness so you may need less than you think.
• Fresh parsley: A handful of this chopped over the top brightens everything up and adds a pop of color.

Instructions

Brown the sausage:

Heat the olive oil in your largest pot and add the sausage slices in a single layer if possible. Let them sizzle undisturbed for a few minutes until they develop golden brown edges, then flip and repeat. Pull them out with a slotted spoon and set them aside, leaving behind all that flavorful oil.

Soften the aromatics:

Toss the onion, carrots, and celery into the same pot and stir them around in the sausage drippings. Let them cook until the onion turns translucent and everything smells sweet and fragrant, about five minutes.

Bloom the spices:

Add the garlic, smoked paprika, and thyme, stirring constantly so the garlic doesn't burn. You'll know it's ready when the smell hits you and makes your mouth water.

Add potatoes, cabbage, and broth:

Dump in the diced potatoes, chopped cabbage, and browned sausage, then pour the broth over everything. Toss in the bay leaf, salt, and pepper, and give it all a good stir to combine.

Simmer until tender:

Bring the pot to a rolling boil, then turn the heat down to a gentle simmer and let it cook uncovered for about half an hour. The potatoes should be fork tender and the cabbage completely soft and sweet.

Finish and serve:

Fish out the bay leaf and taste the broth, adding more salt or pepper if needed. Ladle into bowls, sprinkle with fresh parsley, and serve with a dollop of sour cream or a hunk of crusty bread on the side.

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One cold Saturday, I made a double batch of this and froze half in individual containers. A few weeks later, when I was too tired to cook after a long day, I pulled one out and heated it up. Sitting at the table with a bowl of this soup, I realized it wasn't just convenient, it was like getting a hug from my past self. That's when I knew this recipe was a keeper.

How to Store and Reheat

This soup keeps beautifully in the fridge for up to four days in an airtight container. The cabbage and potatoes soak up some of the broth as it sits, so you may want to add a splash of water or broth when you reheat it. I like to warm it gently on the stove over medium heat, stirring occasionally until it's steaming hot. You can also microwave individual portions, though the stovetop gives you better control over the texture.

Flavor Variations to Try

If you want a little heat, swap the regular sausage for a spicy andouille or chorizo, or just toss in a pinch of red pepper flakes. I've also made this with sweet potatoes instead of regular ones, which adds a subtle sweetness that plays nicely with the smoke. For a heartier version, stir in a handful of white beans or cannellini in the last few minutes of cooking. Sometimes I add a splash of cream at the end for a richer, almost chowder like finish.

Serving Suggestions

This soup is a meal on its own, but it loves being paired with something crusty to soak up every last drop of broth. I usually serve it with a thick slice of sourdough or a warm baguette slathered in butter. A simple green salad with a tangy vinaigrette cuts through the richness beautifully. If you're feeding a crowd, set out bowls of sour cream, shredded cheese, and extra parsley so everyone can customize their bowl.

• Serve with buttered rye bread for a classic pairing.
• Top with a fried egg for extra richness and protein.
• Offer hot sauce on the side for anyone who likes a kick.

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This soup has earned its spot in my regular rotation because it delivers maximum comfort with minimal fuss. Whether you're cooking for one or feeding a table full of hungry people, it never disappoints.

Questions & Answers

→ Can I use different types of sausage?

Yes, you can substitute smoked sausage with any variety you prefer, such as chorizo, Italian sausage, or turkey sausage. Each will bring its own unique flavor profile to the soup.

→ How do I store leftover soup?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors develop even more over time, making leftovers especially delicious. Reheat gently on the stovetop.

→ Can this soup be frozen?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of broth if needed.

→ What can I serve with this soup?

Crusty bread, dinner rolls, or cornbread make excellent accompaniments. A simple green salad or coleslaw also pairs well for a complete, balanced meal.

→ How can I make this soup vegetarian?

Replace the sausage with plant-based sausage or add white beans and mushrooms for heartiness. Use vegetable broth instead of chicken broth to keep it completely vegetarian.

→ Can I add other vegetables?

Absolutely. Consider adding kale, spinach, or green beans in the last 10 minutes of cooking. Diced tomatoes or bell peppers also work well for added color and nutrition.