Sausage, Potato and Cabbage Soup (Printable Version)

Hearty soup with savory sausage, creamy potatoes, and tender cabbage in flavorful broth. Perfect comfort food.

# What You'll Need:

→ Meats

01 - 14 oz smoked sausage or kielbasa, sliced into rounds

→ Vegetables

02 - 3 medium potatoes, peeled and diced
03 - 1 small head green cabbage, cored and chopped
04 - 1 large onion, chopped
05 - 2 carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 garlic cloves, minced

→ Liquids and Broth

08 - 6 cups chicken or vegetable broth
09 - 1 tablespoon olive oil

→ Spices and Seasonings

10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf

→ Optional Garnish

15 - 2 tablespoons fresh parsley, chopped
16 - Sour cream or crusty bread for serving

# Method:

01 - Heat olive oil in a large soup pot over medium heat. Add sausage slices and cook until lightly browned, about 4 minutes. Remove with a slotted spoon and set aside.
02 - In the same pot, add chopped onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
04 - Add potatoes, cabbage, and browned sausage back to the pot. Pour in broth and add bay leaf, salt, and pepper.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, or until potatoes and cabbage are tender.
06 - Remove bay leaf and adjust seasoning to taste.
07 - Ladle soup into bowls, garnish with chopped parsley, and serve hot with sour cream or crusty bread if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to enjoy the warmth of your kitchen.
  • The broth turns silky from the potatoes breaking down just slightly, thickening everything naturally without any cream or flour.
  • Leftovers get better overnight as the cabbage softens and the smokiness deepens into every bite.
02 -
  • Don't skip browning the sausage or you'll lose the deep, caramelized flavor that makes this soup sing.
  • If your potatoes are old or starchy, they might fall apart completely, which actually makes the broth creamier, so don't panic if it happens.
  • Add the cabbage all at once even though it looks like too much, it wilts down to almost nothing within ten minutes.
03 -
  • Use a potato masher to gently crush a few potato pieces right in the pot at the end, it thickens the broth and makes it feel creamier without adding any dairy.
  • If you're short on time, chop everything the night before and store it in the fridge so you can just dump and simmer the next day.
  • Always taste the soup before serving and adjust the salt, smoked paprika can vary in intensity and sometimes you need a little extra to make the flavors pop.
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