Cabbage Sausage Soup Recipe

I love preparing this hearty Kielbasa Sausage Cabbage Soup. I mixed crisp green cabbage, tender kielbasa slices, diced potatoes and carrots with garlic in a savory chicken broth infused with thyme and a bay leaf. This dish is a satisfying medley of simple yet bold flavors that never fail to impress.

I recently tried out this recipe for cabbage sausage soup and it quickly became one of my go-to meals for a busy day. I first made it because I wanted something hearty and easy to prepare.

I sliced 1 lb of kielbasa sausage and tossed it into a big pot with a small head of green cabbage that I had roughly chopped. I then added diced potatoes, carrots cut to bite size and celery along with a chopped medium onion and minced garlic.

I used 8 cups of chicken broth along with a bay leaf and a pinch of dried thyme, salt and freshly ground black pepper to bring out the flavors. The way these ingredients come together reminds me of recipes like Polish sausage and cabbage crockpot and even a twist on Irish sausage and cabbage stew.

I messed up the spice balance a couple of times but eventually found the perfect mix that kept me coming back for more.

Why I Like this Recipe

I like this recipe because it feels really hearty and is super satisfying with that mix of kielbasa, cabbage, and veggies. I appreciate how easy it is to make, since I just throw everything into one pot and let it simmer and the flavors all come together. I also love that its ingredients are pretty simple and stuff you can get at the grocery store without too much hassle. Lastly, it gives off those warm and cozy vibes, which is awesome on a cold day when I need a comforting meal.

Ingredients

• Kielbasa sausage: is packed with protein, adds smoky flavor and savory texture, boostin heartiness.
• Green cabbage: loaded with fiber and vitamins; gives crunch and healthy texture to the soup.
• Potatoes: starchy carbohydrate that lends a filling, smooth taste and satisfying consistency.
• Carrots: naturally sweet veggie that infuses the broth with a slight sweetness and bright color.
• Chicken broth: a savory base full of umami that melds all the flavors together.
• Onion and garlic: bring bold, aromatic notes, making the soup taste more complex.
• Olive oil: adds a rich mouthfeel essential for cookin veggies and blendin flavors.

Ingredient Quantities

• 1 lb kielbasa sausage, sliced into 1/2 inch pieces
• 1 small head green cabbage, roughly chopped
• 3 medium potatoes, peeled and diced
• 2 carrots, peeled and cut into bite sized pieces
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 bay leaf
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (optional, for garnish)

How to Make this

1. Heat olive oil in a large soup pot over medium heat. Add the sliced kielbasa sausage and cook it until its edges get a little browned, about 3-4 minutes.

2. Remove the sausage from the pot and set it aside on a plate for now.

3. In the same pot, toss in the chopped onion, diced celery and carrots. Sauté these for about 3-4 minutes until they start to soften.

4. Add the minced garlic to the vegetables and cook for another minute, stirring constantly so it doesn’t burn.

5. Return the sausage back into the pot and pour in the chicken broth.

6. Stir in the diced potatoes, roughly chopped cabbage, bay leaf, and dried thyme. Season with salt and freshly ground black pepper.

7. Bring the whole mixture to a boil then lower the heat and let it simmer gently.

8. Let the soup simmer for about 20 to 25 minutes, or until the potatoes and other vegetables are tender.

9. Remove the bay leaf once the soup is done cooking.

10. Taste the soup and adjust seasonings if needed. Serve it hot with a sprinkle of chopped fresh parsley on top if using. Enjoy your hearty meal!

Equipment Needed

1. Large soup pot
2. Plate for setting the sausage aside
3. Knife for cutting the sausage and chopping vegetables
4. Cutting board to chop the cabbage, potatoes, carrots, celery, and onion
5. Measuring cup for the chicken broth
6. Wooden or heat-resistant spoon for stirring
7. Ladle for serving the soup

FAQ

Cabbage Sausage Soup Recipe Substitutions and Variations

• Instead of kielbasa sausage, you can use smoked sausage or chorizo for a similar smoky flavor
• If you dont have chicken broth, try using vegetable broth or even beef broth for a different twist
• Sub out green cabbage with savoy cabbage if thats all you have on hand
• Use dried parsley in place of fresh parsley as a garnish if fresh isnt available
• If youre out of olive oil, melted butter works fine as a substitute

Pro Tips

1. Brown the sausage real good. When you’re frying it up, keep an eye so that it gets a nice color without overcooking it, because if it gets too crispy you might lose some of that juicy flavor.

2. Be careful when adding the garlic. Once you toss it in, stir constantly so it doesn’t burn. Burned garlic can make the whole pot taste bitter, and nobody wants that.

3. Taste your soup towards the end and adjust the seasonings. Sometimes a pinch more salt or pepper really makes it pop, so don’t be afraid to experiment a little.

4. Let the soup simmer a bit longer if you want your veggies extra soft. Stirring now and then will also help keep things from sticking to the bottom of the pot.