Description
Hearty and flavorful Sausage and Cabbage Soup, packed with smoked sausage, vegetables, and aromatic spices. A comforting and easy-to-make meal perfect for chilly days.
Ingredients
Scale
- 1 pound smoked sausage, such as kielbasa or andouille, sliced into 1/4-inch thick rounds
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth (low sodium preferred)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon red pepper flakes (optional)
- 1 medium head of green cabbage, cored and shredded
- 1 large russet potato, peeled and diced
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook, stirring occasionally, until browned on both sides (5-7 minutes). Remove the sausage and set aside, leaving the rendered fat in the pot.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent (5-7 minutes). Add the minced garlic and cook for another minute, until fragrant.
- Pour in the chicken broth and diced tomatoes (with their juice). Stir to combine, scraping up any browned bits from the bottom of the pot.
- Add the dried thyme, dried marjoram, and red pepper flakes (if using). Stir well.
- Return the browned sausage to the pot.
- Add the diced potato and bay leaf.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour.
- After the soup has simmered for at least 30 minutes, add the shredded cabbage. Stir to incorporate it into the soup.
- Continue to simmer, covered, for another 15-20 minutes, or until the cabbage is tender but still slightly firm.
- Remove the bay leaf.
- Taste the soup and season with salt and freshly ground black pepper to taste.
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired. Serve immediately.
Notes
- Spice it up: Add more red pepper flakes or a pinch of cayenne pepper, or use a spicy sausage.
- Add other vegetables: Bell peppers, green beans, or turnips can be added.
- Make it vegetarian: Omit the sausage and use vegetable broth. Add smoked paprika for smoky flavor.
- Use different types of sausage: Experiment with Italian sausage or bratwurst.
- Add beans: Add a can of drained and rinsed cannellini beans or kidney beans.
- Slow Cooker: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Freezing: Cool completely before transferring to freezer-safe containers. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Serving Suggestions: Serve with crusty bread, cornbread, or a side salad.
- Richer Flavor: Brown the sausage in butter instead of olive oil.
- Adjusting Thickness: Mash some of the potatoes against the side of the pot or add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes