Sausage, Potato and Cabbage Soup

My neighbor knocked on my door one Sunday afternoon holding a bag of cabbage she couldn't use before it went bad. I had sausage in the fridge and a few lonely potatoes rolling around in the pantry, so I tossed everything into a pot with some broth. What came out was this deeply satisfying soup that tasted like something simmered for hours, even though I threw it together in less than an hour. Now it's the recipe I turn to when the weather turns cold and I need something that fills the house with warmth.

I made this for my cousin who was recovering from a cold, and she ate two bowls without saying a word. When she finally spoke, she just asked if I could leave the leftovers. I knew then that this wasn't just soup, it was comfort in a bowl that didn't need fancy ingredients or complicated steps to feel like a hug from the inside out.

Ingredients

• Smoked sausage or kielbasa: This is the backbone of the soup's flavor, browning it first releases those smoky oils that coat everything else beautifully.
• Potatoes: They break down just enough to thicken the broth slightly while still holding their shape, making each spoonful satisfying.
• Green cabbage: Don't skip this, it wilts into tender ribbons that soak up the broth and add a subtle sweetness.
• Onion, carrots, and celery: The classic aromatic trio that builds a solid base and adds layers of flavor you'll taste in every bite.
• Garlic: Just three cloves is enough to add warmth without overpowering the smoky sausage.
• Chicken or vegetable broth: Use a good quality broth here because it makes up most of the liquid, and you'll absolutely taste the difference.
• Smoked paprika and thyme: These two spices deepen the smokiness and bring an earthy note that ties everything together.
• Bay leaf: It adds a quiet herbal note that you won't notice until you forget it one time and realize something's missing.
• Fresh parsley: A handful of this at the end brightens up the richness and makes the whole bowl feel fresher.

Instructions

Brown the sausage:

Heat the olive oil in your largest pot and add the sausage slices, letting them sizzle until the edges turn golden and crisp. Pull them out and set them aside, they'll go back in later and you want that fond left in the pot.

Sauté the vegetables:

Toss in the onion, carrots, and celery, stirring them around in that flavorful oil until they soften and smell sweet. This takes about five minutes and fills your kitchen with the kind of smell that makes people wander in asking what's for dinner.

Add the garlic and spices:

Stir in the garlic, smoked paprika, and thyme, letting them cook just long enough to become fragrant. You'll know it's ready when the smell shifts from raw garlic to something warm and toasty.

Build the soup:

Add the potatoes, 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, if it's not, add a splash more broth or water.

Simmer until tender:

Bring it all to a boil, then lower the heat and let it simmer uncovered for about 25 to 30 minutes. The potatoes should be fork tender and the cabbage should be soft and almost melting into the broth.

Finish and serve:

Fish out the bay leaf, taste the soup, and adjust the salt and pepper if needed. Ladle it into bowls, sprinkle with fresh parsley, and serve it hot with a dollop of sour cream or a chunk of crusty bread.

Save

One winter evening, I served this to a table full of friends who showed up unexpectedly. I hadn't planned anything fancy, but this soup made everyone slow down, dip their bread, and stay at the table longer than usual. It reminded me that the best meals aren't always the ones you plan, they're the ones that bring people together without trying too hard.

How to Store and Reheat

This soup keeps beautifully in the fridge for up to four days and actually tastes better the next day after the flavors have had time to meld. Store it in an airtight container and reheat it gently on the stove, adding a splash of broth if it's thickened up too much. I've also frozen it in individual portions, and it reheats perfectly without losing any of that comforting, home cooked feel.

Ingredient Swaps That Work

If you can't find smoked sausage, regular pork sausage or even turkey sausage works just fine, though you might want to add an extra pinch of smoked paprika to bring back that depth. Sweet potatoes can replace regular potatoes for a slightly sweeter, earthier version, and if cabbage isn't your thing, kale or Swiss chard will give you that same hearty texture. I've also used white beans in place of some of the potatoes when I wanted more protein and less starch.

Serving Suggestions

I love serving this soup with a thick slice of sourdough or rye bread that's been toasted and rubbed with a cut garlic clove. A small bowl of sour cream on the side lets everyone add a creamy tang to their bowl, and a simple green salad with a sharp vinaigrette balances out the richness. Sometimes I'll throw in a handful of fresh dill at the end instead of parsley, especially if I'm feeling nostalgic for Eastern European flavors.

• Top with crispy fried onions for extra texture and a little indulgence.
• Serve alongside pickled vegetables to cut through the richness and add brightness.
• Pair with a cold beer or a glass of dry white wine if you're turning it into a casual dinner party.

Save

This soup has become my go to when I need something fast, filling, and full of flavor without a lot of fuss. I hope it becomes one of those recipes you reach for on the coldest nights when you just want to feel warm from the inside out.

Q&A About the Recipe

→ Can I use different types of sausage?

Yes, any smoked sausage or kielbasa works well. For extra heat, try spicy andouille or chorizo. Just ensure it's fully cooked before slicing.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even more delicious reheated.

→ Can I make this vegetarian?

Substitute the sausage with plant-based alternatives or hearty beans. Use vegetable broth and add extra smoked paprika for depth of flavor.

→ What if I don't have fresh cabbage?

Pre-shredded coleslaw mix works in a pinch, though fresh cabbage holds its texture better during the long simmer time.

→ Can I freeze this soup?

Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ How can I make it creamier?

Mash some of the cooked potatoes against the pot side to thicken the broth naturally, or stir in a splash of heavy cream before serving.