Sausage, Potato and Cabbage Soup (Print)

Savory sausage, creamy potatoes, and tender cabbage simmered in flavorful broth. Perfect comfort food for cold days.

# Ingredients:

→ 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
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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add sausage slices and cook until lightly browned, approximately 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 aromatic.
04 - Add diced potatoes, chopped 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 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 -
  • It comes together in under an hour, so you can have something deeply satisfying on the table without the all-day commitment.
  • The flavors actually improve the next day, meaning leftovers taste even better than the first bowl.
  • One pot does all the work, which means minimal cleanup and maximum coziness with minimal fuss.
02 -
  • Don't skip browning the sausage first—that step isn't fussy or extra, it's what prevents the soup from tasting one-dimensional and forgettable.
  • If your potatoes are cutting into chunks larger than a marble, they'll take longer to cook and mess with your timing, so keep them consistent and bite-sized.
03 -
  • Brown your sausage in batches if your pot is small—crowded pan equals steamed sausage, and you want crispy golden edges that taste intentional.
  • Taste the broth on its own before adding it to the pot—if it's already quite salty, hold back on your salt measurement because the sausage adds its own sodium quietly.
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