Sausage, Potato and Cabbage Soup (Printable Version)

A hearty, comforting soup featuring savory sausage, creamy potatoes, and tender cabbage simmered in flavorful broth.

# 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

# Steps to Follow:

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 chopped onion, sliced carrots, and sliced celery. Sauté for 5 minutes until softened.
03 - Stir in minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
04 - Add diced potatoes, chopped 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 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.

# Additional Tips::

01 -
  • It transforms humble ingredients into something deeply satisfying without any fuss or complicated steps.
  • The smoky sausage flavors the entire pot, so every bite tastes richer than it has any right to be.
  • It reheats beautifully and somehow tastes even better on day two when all the flavors have melded together.
  • You can throw it together on a weeknight and still feel like you made something special for the table.
02 -
  • Browning the sausage first is non negotiable because it adds a caramelized depth that plain boiled sausage just can't give you.
  • Don't cover the pot while simmering or the cabbage will turn mushy and lose its texture, and the broth won't reduce properly.
  • If your broth tastes flat at the end, a squeeze of lemon juice or a splash of vinegar will brighten everything up instantly.
03 -
  • If your sausage is fatty, drain off some of the rendered fat before adding the vegetables so the soup doesn't get greasy.
  • Cut your potatoes and cabbage into similar sized pieces so everything cooks evenly and you don't end up with mushy cabbage and crunchy potatoes.
  • Taste the soup before serving and don't be shy with the salt, because underseasoned broth will make the whole pot fall flat.
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