Sausage, Potato and Cabbage Soup

My neighbor knocked on the door one November evening holding a loaf of rye bread and asked if I had any soup going. I didn't, but her timing planted a seed. The next afternoon I stood at the stove browning sausage, watching snow begin to fall outside the kitchen window. That first pot of sausage, potato and cabbage soup filled the house with a smell so rich and welcoming that I ladled out two bowls before it even finished simmering.

I made this soup the week my brother visited with his kids, and they devoured three bowls each without complaint. One of them, the pickiest eater I know, asked if we could have it again for breakfast. I watched him dip thick slices of bread into the broth and realized this wasn't just dinner, it was the kind of meal that makes people linger at the table. We sat there talking long after the pot was empty.

Ingredients

• Smoked sausage or kielbasa: The smoky, savory backbone of the soup. I slice mine into thick rounds so they hold up during simmering and release just enough fat to flavor the broth.
• Potatoes: Yukon golds work beautifully here because they break down slightly at the edges, naturally thickening the soup while staying tender in the center.
• Green cabbage: Don't skip coring it properly or you'll end up with tough bits. I chop mine into rough pieces, they soften into sweet, melt in your mouth ribbons.
• Onion: A large yellow onion adds sweetness and body. I've tried red onion once and it turned the broth an odd purple, so I stick with yellow now.
• Carrots: They add a subtle sweetness and a pop of color. I slice them on the thicker side so they don't turn to mush.
• Celery: It brings an earthy, aromatic note that balances the richness of the sausage.
• Garlic: Three cloves minced fine. I learned to add it after the veggies soften or it burns and turns bitter.
• Chicken or vegetable broth: Homemade is lovely, but a good quality store bought broth works perfectly when you're short on time.
• Olive oil: Just enough to get the sausage browning without sticking.
• Smoked paprika: This is the secret. It deepens the smokiness and makes people ask what that flavor is.
• Dried thyme: A little goes a long way. It adds a warm, woodsy note that ties everything together.
• Bay leaf: I forget to remove it half the time, but it really does add a subtle depth you'll miss if you skip it.
• Fresh parsley: A handful chopped at the end brightens the whole bowl and makes it look like you tried harder than you did.

Instructions

Brown the sausage:

Heat the olive oil in your largest pot over medium heat and add the sausage rounds. Let them sizzle undisturbed for a couple minutes until they develop golden edges and release their smoky fat. Pull them out with a slotted spoon and set them aside, leaving the drippings behind.

Soften the vegetables:

Toss the onion, carrots, and celery into the same pot. Stir them around in that flavorful fat for about five minutes until the onion turns translucent and everything smells sweet and fragrant.

Bloom the aromatics:

Add the garlic, smoked paprika, and thyme, stirring constantly for about a minute. You'll know it's ready when the smell hits you and makes your mouth water.

Build the soup:

Add the potatoes, cabbage, and browned sausage back into the pot. Pour in the broth, tuck in the bay leaf, and season with salt and pepper.

Simmer until tender:

Bring everything to a rolling boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes. The potatoes should be fork tender and the cabbage soft enough to collapse on your spoon.

Finish and serve:

Fish out the bay leaf and taste the broth, adjusting the salt and pepper as needed. Ladle into deep bowls, scatter parsley on top, and serve with a dollop of sour cream or a hunk of crusty bread.

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One rainy Sunday I made this soup and realized halfway through that I'd forgotten to buy bread. My husband shrugged and said the soup was enough on its own, and he was right. We sat on the couch with big bowls balanced on our laps, watching old movies and going back for seconds. It became our rainy day ritual, the kind of meal that doesn't need anything extra to feel complete.

How to Store and Reheat

This soup keeps beautifully in the fridge for up to four days, and honestly, it tastes better the next day once the flavors have had time to marry. I store it in a big glass container and reheat individual portions on the stove over low heat, adding a splash of broth if it's thickened too much. It also freezes well for up to three months, though the potatoes can get a little grainy in texture after thawing, so I sometimes mash them slightly when reheating to make it feel intentional.

Swaps and Variations

I've made this soup a dozen different ways depending on what's in the fridge. Sweet potatoes instead of regular potatoes add a subtle sweetness that pairs beautifully with the smoke. If you want it spicier, swap in andouille or chorizo, or just toss in a pinch of chili flakes. I've also made it with kale instead of cabbage when I had a bunch wilting in the crisper, and it worked perfectly, just add the kale in the last ten minutes so it doesn't turn to mush.

Serving Suggestions

I almost always serve this with a thick slice of sourdough or rye bread, something sturdy enough to soak up the broth without falling apart. A dollop of sour cream on top adds richness and a slight tang that cuts through the smokiness. If I'm feeling fancy, I'll grate a little sharp cheddar over the bowls right before serving, it melts into the hot soup and makes everything feel a little more indulgent.

• Serve with buttered rye toast or a crusty baguette for dipping.
• Top with sour cream, fresh dill, or grated cheese for extra richness.
• Pair with a crisp green salad if you want something light on the side.

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This soup has become my answer to cold weather, unexpected guests, and days when I just need something warm and easy. I hope it becomes that for you too.

Recipe FAQs

→ Can I use different types of sausage?

Yes, you can use any smoked sausage, kielbasa, or even spicy sausage for extra heat. Just ensure it's pre-cooked for the best results.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The flavors develop and improve overnight, making it taste even better the next day.

→ Can I make this soup vegetarian?

Yes, omit the sausage and use vegetable broth. Add extra beans or mushrooms for protein and heartiness.

→ What can I substitute for cabbage?

Kale, collard greens, or spinach work well as substitutes. Add leafy greens toward the end of cooking to prevent overcooking.

→ Can I freeze this soup?

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

→ How can I make it creamier?

Add a splash of heavy cream or stir in sour cream just before serving. You can also mash some of the potatoes against the pot to thicken the broth naturally.