Easy Cabbage and Sausage Soup Recipe for a Cozy Dinner

This easy cabbage and sausage soup recipe makes approximately 6 servings in about 45 minutes, including 15 minutes of prep and 30 minutes of cooking. Browned smoked sausage, green cabbage, carrots, celery, tomatoes, beef broth, and chicken broth simmer together in one pot for a filling dinner with very little fuss.

Every spoonful is savory, hearty, and comforting, with lightly crisp sausage edges, tender vegetables, and a deeply flavorful broth. It is the kind of practical weeknight meal that tastes even better with crusty bread and can be adjusted with kielbasa, smoked turkey sausage, or mild Italian sausage.

Why You’ll Love This Recipe

This cabbage and sausage soup is a dependable dinner for busy evenings because it uses one pot, familiar ingredients, and a short cooking time. The sausage brings a smoky, savory bite while the cabbage, carrots, and celery add sweetness, color, and satisfying texture.

The broth has more character than a simple vegetable soup because it combines beef broth with chicken broth and the juices from canned tomatoes. Italian seasoning ties the ingredients together without requiring a long list of herbs or spices.

It is also easy to make your own. Kielbasa, smoked turkey sausage, or mild Italian sausage can stand in for the smoked sausage, and chicken broth alone can replace the combination of beef and chicken broth. For another vegetable-forward bowl, you can also try this cabbage soup when planning your next cozy meal.

Ingredients You’ll Need

The ingredient list is straightforward, but each item contributes something important to the finished soup. Set everything beside the stove before cooking so the first stage moves quickly and the sausage and aromatics do not overcook.

• Sausage: Use 1 pound of smoked sausage or kielbasa sliced into rounds. Browning gives the edges color and releases flavorful fat into the pot.
• Aromatics: One diced medium onion and 3 minced garlic cloves create the savory base.
• Broth: Use 4 cups of beef broth and 4 cups of chicken broth for a full, balanced soup base.
• Tomatoes: A 14 to 15-ounce can of diced tomatoes, including the juices, adds acidity and a gentle tomato flavor.
• Vegetables: Half a medium green cabbage, about 4 cups chopped, joins 3 sliced carrots and 2 sliced celery stalks.
• Seasoning: One teaspoon of Italian seasoning, followed by salt and freshly ground black pepper to taste, completes the pot.

For the best texture, chop the cabbage into bite-sized pieces rather than shredding it too finely. Slice the carrots and celery evenly so they cook at a similar pace.

How to Make It Step-by-Step

Step 1: Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Add the sausage rounds in a fairly even layer and cook until they are lightly browned, turning or stirring as needed so several sides develop color.

Step 2: Add the diced onion and minced garlic to the browned sausage. Cook for about 3 to 5 minutes, stirring occasionally, until the onion softens and the garlic becomes fragrant without browning too deeply.

Step 3: Pour in the 4 cups of beef broth, 4 cups of chicken broth, and the can of diced tomatoes with all of its juices. Use your spoon to stir the bottom of the pot and loosen any flavorful browned bits.

Step 4: Stir in the Italian seasoning, chopped cabbage, sliced carrots, and sliced celery. The pot may look very full at first, but the cabbage will settle as it warms and wilts into the broth.

Step 5: Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook it uncovered for approximately 15 to 20 minutes, checking the cabbage and carrots toward the end so they are tender but not falling apart.

Step 6: Taste the soup after the vegetables have cooked and season with salt and freshly ground black pepper. Ladle it into warm bowls and serve immediately while the sausage is juicy and the broth is steaming.

Pro Tips for the Best Soup

The most important flavor step is browning the sausage before adding any liquid. It gives the sausage lightly crisp edges and creates browned bits on the bottom of the pot that become part of the broth once the liquids are added.

Hold the salt until the soup has simmered. Smoked sausage, canned tomatoes, beef broth, and chicken broth can all contain a fair amount of sodium, so seasoning at the end gives you much better control.

Keep the simmer gentle rather than boiling the soup hard. The cabbage and carrots need only about 15 to 20 minutes after the boil, and stopping when they are tender helps preserve a pleasant bite.

• Use a large Dutch oven or soup pot so the cabbage has room to soften without spilling over.
• Leave the soup uncovered while it simmers to keep the broth from becoming overly diluted.
• Slice the sausage into similar-sized rounds for even browning and easy serving.
• Serve with toasted bread, crackers, or a simple green salad for a complete dinner.

Easy Substitutions and Add-Ins

Kielbasa is an especially natural choice, but smoked turkey sausage also works well when you want a lighter-tasting option. Mild Italian sausage can be used too; if it is raw, cook it thoroughly before adding the broth and continue with the recipe once it is no longer pink.

If you have only chicken broth in the pantry, use it in place of both the beef and chicken broth. The finished soup will still be savory and comforting, though the broth will have a somewhat lighter flavor.

For a heartier dinner, add diced potatoes or white beans. These additions are optional, so keep the core recipe as written when you want the cabbage and sausage to remain the focus.

This soup is also a good starting point for a comforting meal plan. If you are in the mood for a different cozy dinner afterward, our easy chicken potpie offers another homestyle option.

Storage, Reheating, and Serving

Let leftover soup cool promptly, then transfer it to covered containers and refrigerate it. Reheat individual portions gently on the stovetop or in the microwave until hot throughout, stirring once or twice for even heating.

Because cabbage continues to soften as it sits, the leftovers may have a more tender texture than the freshly made soup. When reheating, warm only until hot rather than boiling it for a long time, which helps prevent mushy vegetables.

Serve each bowl with a little freshly ground black pepper and a slice of crusty bread for dipping. A simple garnish of chopped parsley is optional, but it adds a fresh finish and bright color to the rich tomato broth.

For soup lovers who enjoy a different style of comforting bowl, you can also explore this homemade wonton soup for another satisfying dinner idea.

Easy Cabbage and Sausage Soup

A hearty one-pot soup made with browned smoked sausage, cabbage, carrots, celery, tomatoes, and a savory combination of beef and chicken broth. It makes approximately 6 servings and is ready in about 45 minutes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 tablespoon Olive oil
• 1 pound Smoked sausage or kielbasa, sliced into rounds
• 1 Medium onion, diced
• 3 Garlic cloves, minced
• 4 cups Beef broth
• 4 cups Chicken broth
• 1 14 to 15-ounce can Diced tomatoes with juices
• 1 teaspoon Italian seasoning
• 1/2 medium head, about 4 cups Medium green cabbage, chopped
• 3 Medium carrots, sliced
• 2 Celery stalks, sliced

Seasoning

• To taste Salt and freshly ground black pepper

Method

 

Step-by-Step

1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until lightly browned.
2. Add the diced onion and minced garlic to the pot. Cook for about 3 to 5 minutes, stirring occasionally, until the onion softens.
3. Pour in the beef broth, chicken broth, and diced tomatoes with their juices. Stir in the Italian seasoning.
4. Add the chopped cabbage, sliced carrots, and sliced celery. Stir so the vegetables are distributed throughout the broth.
5. Bring the soup to a boil, then reduce the heat. Simmer uncovered for approximately 15 to 20 minutes, until the cabbage and carrots are tender.
6. Taste the soup after simmering and season with salt and freshly ground black pepper. Serve hot.

Notes

Brown the sausage before adding the broth for deeper flavor and lightly crisp edges. Add salt only after simmering because smoked sausage, canned tomatoes, and prepared broth may already contain substantial salt. Simmer only until the vegetables are tender so the cabbage does not become mushy.

Final Thoughts

This easy cabbage and sausage soup recipe delivers a warm, filling dinner with a remarkably manageable ingredient list. Browning the sausage first, waiting to add salt, and stopping the simmer as soon as the vegetables are tender are the small details that make the biggest difference.

With approximately 6 servings and a total time of about 45 minutes, it is practical enough for a weeknight and comforting enough for a relaxed weekend meal. Keep the recipe close for chilly days when you want a savory one-pot dinner that fills the kitchen with an inviting aroma.

Gather your cabbage, sausage, broth, and vegetables, then let the pot do the work. Serve it hot, enjoy the tender vegetables and smoky sausage in every bite, and save a portion for an easy lunch the next day.