Sausage, Potato and Cabbage Soup

My neighbor brought this soup over one snowy afternoon when I had the flu, and I still think about the way it smelled when I lifted the lid. The sausage had left little pools of flavor in the broth, and the cabbage was soft enough to fall apart on my spoon. I asked for the recipe a week later, and she laughed and said it was just whatever she had left in the fridge. Now I make it whenever someone needs something warm and filling without any fuss.

I made this the night my sister came home from college with three friends she hadnt warned me about. I doubled the recipe in a panic, threw in an extra potato, and everyone went back for seconds. One of her friends still asks if Im making that cabbage thing whenever she visits. Its become my go to when I need to feed a crowd without overthinking it.

Ingredients

• Smoked sausage or kielbasa (400 g): The smoky, salty backbone of the soup, browning it first adds little crispy edges that make every bite better.
• Potatoes (3 medium, diced): They soak up the broth and turn creamy as they simmer, thickening everything just enough without any flour.
• Green cabbage (1 small head, chopped): It wilts down to almost nothing but leaves behind a gentle sweetness that balances the sausage.
• Onion (1 large, chopped): The base that builds all the flavor, cook it until it goes translucent and starts to smell like butter.
• Carrots (2, sliced): They add a bit of color and a quiet sweetness that rounds out the sharpness of the cabbage.
• Celery (2 stalks, sliced): It brings a fresh, grassy note that keeps the soup from feeling too heavy.
• Garlic (3 cloves, minced): Just enough to wake everything up without taking over, add it near the end so it doesnt burn.
• Chicken or vegetable broth (1.5 liters): The liquid that ties it all together, use a good one because you can taste the difference here.
• Olive oil (1 tablespoon): For browning the sausage and softening the vegetables, nothing fancy needed.
• Smoked paprika (1 teaspoon): It deepens the smokiness from the sausage and makes the whole pot smell like a campfire.
• Dried thyme (1/2 teaspoon): A little herbal warmth that sits quietly in the background.
• Bay leaf (1): Toss it in and fish it out later, it adds a layer you cant quite name but would miss.
• Salt and black pepper: Taste as you go, the sausage is already salty so start light.
• Fresh parsley (2 tablespoons, chopped): A bright green finish that makes each bowl look like you care.

Instructions

Brown the sausage:

Heat the olive oil in a large pot over medium heat and add the sausage slices in a single layer. Let them sizzle undisturbed for about 4 minutes until the edges turn golden and a little crispy, then pull them out with a slotted spoon and set them aside.

Soften the vegetables:

Toss the onion, carrots, and celery into the same pot where the sausage left all its flavor. Stir them around for 5 minutes until the onion goes soft and everything smells sweet and savory.

Add the aromatics:

Stir in the garlic, smoked paprika, and thyme, letting it all cook for just a minute. Youll know its ready when the paprika blooms and the kitchen smells smoky and warm.

Build the soup:

Add the potatoes, cabbage, and browned sausage back into the pot, then pour in the broth. Drop in the bay leaf, season with salt and pepper, and give it a good stir to mix everything together.

Simmer until tender:

Bring the pot to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes. The potatoes should be soft enough to break apart easily, and the cabbage should melt into the broth.

Finish and serve:

Fish out the bay leaf and taste the soup, adding more salt or pepper if it needs it. Ladle it into bowls, sprinkle fresh parsley on top, and serve it hot with a dollop of sour cream or a thick slice of crusty bread.

Save

I brought this soup to a potluck once, and someone asked if it was my grandmothers recipe. It isnt, but I liked the idea so much I just nodded and said she made it every winter. Now every time I make it, I think about that little lie and how food has a way of creating history even when there isnt one. It feels like it should have been passed down, even though I only started making it a few years ago.

How to Store and Reheat

This soup keeps in the fridge for up to four days, and honestly it tastes better on day two when all the flavors have had time to settle into each other. I store it in a big glass container and reheat it on the stove over medium heat, adding a splash of broth or water if it has thickened up too much. You can also freeze it for up to three months, though the potatoes sometimes get a little grainy when thawed, so I usually add a fresh diced potato when I reheat a frozen batch.

Ways to Make It Your Own

I sometimes swap the regular potatoes for sweet potatoes when I want something a little sweeter and earthier, and it changes the whole mood of the soup. If you like heat, use a spicy sausage or throw in a pinch of chili flakes with the paprika. Once I added a handful of kale in the last five minutes because I had it wilting in the crisper, and it turned into one of those happy accidents that I now do on purpose.

Serving Suggestions

I like to serve this with a thick slice of sourdough or rye bread, something sturdy enough to dip and soak up the broth. A spoonful of sour cream on top makes it feel richer and cuts through the smokiness of the sausage. Sometimes I set out a little bowl of chopped parsley and let people add their own, it makes the table feel more alive.

• Pair it with a simple green salad dressed in lemon and olive oil to balance the richness.
• Serve it in wide, shallow bowls so everyone gets plenty of broth with each scoop.
• Leftovers are perfect for lunch the next day, just reheat gently and add a sprinkle of fresh pepper.

Save

This is the kind of soup that makes your kitchen smell like someones taking care of you. I hope it becomes one of those recipes you reach for without thinking, the one that shows up on cold nights and quiet weekends when you just need something easy and good.

Recipe FAQs

→ Can I use a different type of sausage?

Yes, any smoked sausage works well. Try kielbasa, andouille, or chorizo for different flavor profiles. Spicy sausage adds a nice kick to the soup.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days. The soup actually tastes better the next day as the flavors meld together. Reheat gently on the stovetop.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ What can I substitute for cabbage?

Kale, collard greens, or spinach make excellent substitutes. Add heartier greens like kale with the cabbage, or stir in spinach during the last 5 minutes of cooking.

→ How can I make this soup vegetarian?

Replace the sausage with plant-based sausage or add white beans for protein. Use vegetable broth instead of chicken broth. The smoked paprika will provide a nice depth of flavor.

→ Can I make this in a slow cooker?

Absolutely. Brown the sausage first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender.