Sausage & Cabbage Soup
Sausage and Cabbage Soup is a cozy, feel-good meal that makes a house feel like home. Something about a big pot of soup simmering away on the stove, filling the kitchen with delicious aromas, brings a sense of comfort. And when that soup is packed with hearty sausage, tender cabbage, and a rich, tomato-based broth? Even better.
Not only is this recipe easy (we’re talking one pot, minimal chopping, and simple pantry ingredients), but it’s also big on flavor. The Italian sausage adds a little spice, the cabbage softens beautifully in the broth, and a touch of brown sugar balances out the acidity of the tomatoes. Everything simmers together, creating a rich and cozy soup.
This soup reminds me a little of Cabbage Roll Soup minus the rice. I also used sausage instead of beef. You won’t even miss the rice, promise!
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks together in a single pot, making cleanup a breeze.
- Big on Flavor: The Italian sausage, herbs, and tomatoes create a rich, hearty broth packed with taste.
- Easy to Make: No complicated steps—just toss everything in the pot and let it simmer!
- Budget-Friendly: Made with simple, affordable ingredients like cabbage, canned tomatoes, and pantry spices.
- Hearty & Filling: Loaded with protein and veggies, this soup is satisfying enough for a complete meal.
- Great for Leftovers: The flavors deepen overnight, making it even better the next day.
- Customizable: Swap the sausage for a different protein, adjust the seasonings, or add extra veggies to make it your own.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Mild Italian sausage: Adds a rich, savory flavor and a bit of spice to the broth.
- Yellow onion: Brings a subtle sweetness and depth of flavor to the soup.
- Garlic: Enhances the savory notes and gives the broth a warm, aromatic taste.
- Cabbage: Softens as it simmers, adding a hearty texture and soaking up all the delicious flavors.
- Diced tomatoes: Form the base of the broth, giving it a rich, slightly tangy flavor.
- Water: Helps create the perfect broth consistency without overpowering the flavors.
- Dried basil: Adds a fresh, slightly sweet, peppery note to balance the richness.
- Dried oregano: Brings a warm, earthy flavor that pairs perfectly with the tomatoes and sausage.
- Rosemary: A hint of this herb gives the soup a fragrant, woodsy depth.
- Bay leaf: Infuses the broth with a subtle, slightly floral note for extra complexity.
- Salt & pepper: Essential for bringing out all the flavors in the soup.
- Brown sugar: A small touch helps balance the acidity of the tomatoes and rounds out the flavor.
How to Make Sausage and Cabbage Soup
- Step One: In a large pot, stir together all ingredients. Bring to a boil.
- Step Two: Cover and reduce heat to medium-low and simmer for 30 minutes to 1 hour.
- Step Three: Remove the bay leaf before serving.
What to Serve With It
- Crusty Bread: A warm baguette, dinner rolls, or garlic bread is perfect for soaking up the flavorful broth.
- Grilled Cheese: A crispy, melty grilled cheese sandwich makes for a comforting combo.
- Side Salad: A light green salad with a simple vinaigrette adds a refreshing contrast to the rich soup.
- Mashed Potatoes: For an extra cozy meal, serve the soup alongside creamy mashed potatoes.
- Rice or Quinoa: A scoop of rice or quinoa can be stirred into the soup to make it even heartier.
Variations and Substitutions
- Use a Different Sausage: Try spicy Italian sausage for more heat, turkey sausage for a leaner option, or smoked sausage for a deeper flavor.
- Make it Vegetarian: Swap the sausage for plant-based sausage or use white beans for a protein-packed meatless version.
- Change Up the Greens: Instead of cabbage, try kale, spinach, or Swiss chard for a different texture.
- Add More Veggies: Carrots, celery, bell peppers, or potatoes make great additions to bulk up the soup.
- Switch Up the Broth: Add chicken or beef broth instead of water for a richer flavor.
- Adjust the Sweetness: If you prefer a tangier soup, skip the brown sugar or add a splash of vinegar for extra depth.
- Spice It Up: Add red pepper flakes or a dash of hot sauce for a bit of heat.
- Make It Low-Carb: Skip the brown sugar and watch the tomato portions to reduce carbs.
Storage Instructions
- Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days. Reheat on the stove over medium heat or in the microwave until warmed through.
- Freezer: This soup freezes well! Pour it into freezer-safe containers or zip-top bags, leaving some space for expansion. Freeze for up to 3 months.
- Reheating: If frozen, let the soup thaw in the fridge overnight before reheating on the stovetop. Add a splash of water or broth if needed to loosen it up.
Recipe Tips and Tricks
- Brown the Sausage First: Cooking the sausage before adding the other ingredients helps develop a deeper, richer flavor in the soup.
- Chop the Cabbage Evenly: Cutting the cabbage into uniform pieces ensures it cooks evenly and blends well into the broth.
- Simmer for More Flavor: While 30 minutes is enough, letting the soup simmer longer (up to an hour) allows the flavors to meld beautifully.
- Adjust the Thickness: If you like a thicker soup, let it simmer uncovered for a bit longer to reduce the broth. For a thinner consistency, add extra water or broth.
- Season to Taste: The salt level may vary depending on the sausage and tomatoes you use, so taste before serving and adjust as needed.
- Don’t Forget to Remove the Bay Leaf: It adds great flavor but isn’t meant to be eaten! Be sure to fish it out before serving.
- Make It in a Slow Cooker: Brown the sausage first, then add everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours for an effortless meal.
Soup Recipes
- Chicken and Sausage Soup
- Spicy Sausage Soup
- Italian Sausage and Vegetable Stew
- Tomato Florentine Soup
- Lasagna Soup
- Taco Soup
- Beef and Barley Soup
- Hamburger Soup
- New England Clam Chowder
- Italian Sausage Soup with Rice and Spinach
- Hodge Podge Soup
- Creamy Cabbage Soup
Try this Sausage Jambalaya, Sweet and Sour Cabbage, Spicy Sausage and Pepper One-Pot Pasta, and Cabbage Roll Casserole.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Sausage & Cabbage Soup
SAVE THIS RECIPE!
Video
Ingredients
- 1 lb mild Italian sausage casings removed, cooked and drained
- 1 yellow onion chopped
- 2 cloves garlic minced
- 7 cups cabbage chopped
- 3 cans diced tomatoes + 1 can water 28oz cans
- 2 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp rosemary
- 1 bay leaf
- ½ tsp salt
- ¼ tsp pepper
- 2 tsp brown sugar
Instructions
- In a large pot, stir together all ingredients. Bring to a boil.
- Cover and reduce heat to medium-low and simmer for 30 minutes to 1 hour.
- Remove bay leaf before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I made this yhe more you let it sit the better it tastes love the recipe
Hey nice recipe! Just an FYI I learnt last month, instead of sugar try 1/4 tsp of baking soda, taste, and add 1 more if needed. The sauce I made needed 1/2 tsp but it completely got rid of the tinny and sharp taste!!
I was at a restaurant last night and they had sausage cabbage soup and it was delicious. I thought to myself, I’m going to make that! Today, I looked on my trusty Pinterest and here it was! 🙂 I added chicken broth and tomato broth (because I only used the smaller cans of tomatoes now I see it is the bigger cans) a couple tablespoons of tomato paste and sliced mushrooms. I also used zesty sausage. It was delicious! Another yummy soup added to my rotation.
good
Loved this! Low cal and delicious. What else can you ask of a soup?
Total of 28 oz or 3 28 oz diced tomatoes?
Use 3 cans that are 28oz each.
I made this for a reduced amount of servings (6). The way the tomatoes and water are measured by the can, instead of ounces by weight, made the app calculator fail. Stacie please change the way the tomatoes are listed to prevent others having this happen. I also want to suggest the instructions be expanded.
Expanded how? They couldn’t be any simpler. Also, if a can is 28oz and you are u using half a can that’s 14oz that you put in whatever app you are using! It’s basic maths.
How many quarts does this recipe make please?
I’d estimate about 5 quarts.
Hi there,
Can I substitute ground breakfast sausage instead of Italian sausage ?
Thanks in advance!
Yes, you can.
Tried the cabbage and sausage recipe last night. It’s easy and delicious! Will be keeping this recipe.
Made the soup it was great! I added a can of rotel it gave it a little spice. My family loved it. Will definitely make it again. Thank you!!! Sandy Riley
Can one add a cup of no salt chicken stock instead f water.
Thank You
Yes, you could do that.
My husband found this recipe and we both loved it. It was better tasting the second day. Will definitely make again.
Wondering about ‘chopped cabbage’ – recipe did not specify, so I chopped it, and it is not as shown in the pictures. So how would you describe ‘chopped cabbage’ . Mine is much finer that these pictures on this recipe.
You can chop however you like – a rough chop or small chop. Either way will work fine!
Can this be cooked in slow cooker?
Yes, you can use the slow cooker. I would brown the sausage first and then add all the ingredients to the slow cooker. Cook on low for 6 to 8 hours.
If you leave out the sugar, you can add some finely grated carrots to add the sweetness…
The narrative mentions “stock” but this is not included in the list of ingredients. Please advise.
In the narrative after the word stock, in parentheses (tomatoes and water). As I read it that is the stock.
I agree Kim how can 3 cans of dice tomatoes and 1 can of water produce enough broth for a soup?
big cans of tomatoes 28 oz. not thw regular 14.5 also 28 oz of water
Does the Italian sausage go in raw with all the other ingredients? I make a hamburger soup that the meat goes in raw…love it.
Hi Linda,
I cook it ahead of time and add it in. I’ve never tried adding it raw though. Let me know if you try it that way and how it turns out!
Did you have a recipe on that had chicken, spaghetti,red pepper, Velveeta cheese,onion,,Rotel tomatoes, mushrooms soup,cream of chicken soup etc. I wrote it down ,but not the name
It’s not ringing a bell off the top of my head. These are the spaghetti recipes I have here: https://www.simplystacie.net/?s=spaghetti