Pin It The steam rising from a pot of sausage, potato, and cabbage soup has a way of pulling everyone into the kitchen without saying a word. I started making this on Sunday afternoons when I needed something that could simmer while I tackled other things, and it quickly became the meal my family requested most often. The smell of smoked paprika mixing with browned sausage is enough to make you forget whatever else you had planned for dinner. It's not fancy, but it fills the house with warmth and fills bowls with something that actually sticks to your ribs. Some recipes you make once and forget, this one you make until you don't need to look at the instructions anymore.
I made this the first time my sister came over after moving back to town, and she ended up taking home a container that lasted her three days. She texted me halfway through reheating it to ask why I hadn't made it for her years ago. Now every time she visits, she checks the stove to see if there's a pot going. It's become our unspoken tradition, the soup that means someone's home and there's enough to share. I've stopped apologizing for how simple it is because nobody ever seems to mind.
Ingredients
- Smoked sausage or kielbasa: The smoky, savory base of the entire soup, browned first to release its oils and deepen the flavor of everything that follows.
- Potatoes: They break down just enough to thicken the broth naturally while holding their shape in each spoonful, and I've learned that cutting them into similar-sized pieces means they cook evenly.
- Green cabbage: It wilts into tender ribbons that soak up the broth, and using a small head keeps the soup balanced without turning it into a cabbage stew.
- Onion: Adds sweetness and body to the base, and I always cook it until it goes translucent because that's when it stops tasting sharp.
- Carrots and celery: They bring a subtle vegetal sweetness and a bit of texture that makes every bite feel complete.
- Garlic: Just enough to add warmth without overpowering the smokiness of the sausage.
- Chicken or vegetable broth: The backbone of the soup, and using a good-quality broth makes a noticeable difference in the final taste.
- Olive oil: For browning the sausage and building the flavor foundation in the pot.
- Smoked paprika: Reinforces the smokiness and adds a gentle depth that ties everything together.
- Dried thyme and bay leaf: Earthy, woodsy notes that make the soup taste like it's been simmering all day even when it hasn't.
- Salt and black pepper: Simple seasonings that let the other ingredients speak for themselves.
- Fresh parsley: A bright, fresh finish that cuts through the richness right before serving.
Instructions
- Brown the sausage:
- Heat olive oil in a large pot over medium heat and add the sliced sausage, letting it sizzle and brown for about four minutes until the edges crisp up and release their smoky oils. Remove the sausage with a slotted spoon and set it aside, leaving the flavorful fat in the pot.
- Soften the vegetables:
- Toss in the chopped onion, sliced carrots, and celery, stirring them around in the sausage drippings until they soften and start to smell sweet, about five minutes. This is where the soup starts to build its soul.
- Bloom the aromatics:
- Stir in the minced garlic, smoked paprika, and thyme, letting them cook for just a minute until the kitchen smells like a campfire in the best way. Don't let the garlic burn or it'll turn bitter.
- Add the hearty ingredients:
- Add the diced potatoes, chopped cabbage, and browned sausage back into the pot, then pour in the broth and drop in the bay leaf, salt, and pepper. Everything should be just covered with liquid.
- Simmer until tender:
- Bring the pot to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the potatoes are fork-tender and the cabbage has collapsed into silky ribbons. The broth will thicken slightly as the potatoes release their starch.
- Finish and serve:
- Fish out the bay leaf, taste the soup, and adjust the salt and pepper as needed. Ladle it into bowls, sprinkle with fresh parsley, and serve it hot with a dollop of sour cream or a hunk of crusty bread.
Pin It One winter evening I brought a thermos of this soup to a friend who'd just had a baby, and she called me later that night to say it was the first meal she'd eaten sitting down in a week. She said it tasted like someone cared, which is a strange thing to say about soup but I understood exactly what she meant. Food like this doesn't need to be complicated to matter, it just needs to show up warm and filling when someone needs it. That's when I realized this recipe wasn't just about feeding people, it was about making them feel held.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days, and I've found it actually tastes richer the next day once the flavors have had time to marry. Store it in an airtight container and reheat it gently on the stove over medium-low heat, adding a splash of broth or water if it's thickened up too much. You can also freeze it in individual portions for up to three months, though I recommend slightly undercooking the potatoes if you plan to freeze it so they don't turn mushy when reheated. Let it thaw overnight in the fridge before warming it up, and it'll taste like you just made it fresh.
Swaps and Variations
I've made this soup a dozen different ways depending on what I had in the kitchen, and it's forgiving enough to handle most swaps without falling apart. If you want a spicier version, use andouille or chorizo instead of kielbasa, or just toss in a pinch of red pepper flakes when you add the garlic. Sweet potatoes work surprisingly well in place of regular potatoes and add a subtle sweetness that plays nicely with the smokiness. For a heartier, more stew-like texture, add a can of white beans or chickpeas in the last ten minutes of cooking. You can also stir in a handful of kale or spinach right before serving if you want to sneak in some extra greens without changing the character of the soup.
Serving Suggestions
This soup is filling enough to stand on its own, but it shines even brighter with a few simple sides that soak up the broth and add texture. A thick slice of toasted sourdough or a warm baguette is perfect for dunking, and I always keep a small bowl of sour cream on the table for anyone who wants to swirl a spoonful into their bowl. If you're feeding a crowd, set out a platter of pickles, sharp cheddar, and sliced apples for a makeshift soup-and-board situation that feels generous without any extra cooking.
- Serve with crusty bread, buttered rye toast, or soft dinner rolls.
- Offer sour cream, Greek yogurt, or crème fraîche for topping.
- Pair with a simple green salad dressed in lemon and olive oil to balance the richness.
Pin It There's something quietly satisfying about a soup that doesn't ask much of you but gives back so generously, and this one has earned its place in my regular rotation for exactly that reason. Make it once and you'll understand why it's the kind of recipe you keep coming back to without even thinking about it.
Recipe FAQs
- → Can I use a different type of sausage?
Yes, you can use any smoked sausage, kielbasa, or even spicy andouille sausage for extra heat. Just ensure it's fully cooked or pre-cooked for best results.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 4 days. The flavors develop and taste even better the next day. Reheat gently on the stovetop or in the microwave.
- → 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?
You can use kale, spinach, or Swiss chard instead of cabbage. Add leafy greens toward the end of cooking to prevent overcooking and maintain their texture.
- → How can I make this soup vegetarian?
Replace the sausage with plant-based sausage or add white beans and mushrooms for heartiness. Use vegetable broth instead of chicken broth for a fully vegetarian version.
- → Can I use a slow cooker instead?
Yes, brown the sausage first, then add all ingredients to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender.