Easy One-pot Cabbage and Sausage Soup Recipe

This cozy one-pot cabbage and sausage soup is packed with tender veggies, savory smoked sausage, and rich, hearty flavor. It comes together effortlessly on the stove in just 35 minutes, making it the ultimate quick dinner for busy weeknights!

Cabbage lovers this one's for you! 

This easy soup recipe is packed full of delicious cabbage and tasty sausage and comes together effortlessly. I love cabbage and I really believe it's a totally underrated vegetable. 

It's delicious raw (Yes, I'm talking to you coleslaw).

It's wonderful cooked, like in my Quick and Easy Asian Pork and Cabbage Stir Fry Bowls. 

It's fabulous roasted in the oven. 

And it's a wonderful addition to soup! 

Why This Recipe Works

This isn't just a "throw it all in and hope for the best" kind of soup, even though it feels that simple. There's some technique in the method, and it's what makes the broth taste rich instead of watery and the vegetables tender instead of mushy.

Starting with butter and sautéing the veggies first builds a flavor foundation that cheap shortcuts skip entirely. When you soften the onions, carrots, celery, and garlic in fat, you're coaxing out natural sugars and creating complexity before a single drop of broth hits the pot. That's the difference between a soup that tastes good and one that tastes deep. The dried thyme adds an herbal backbone that plays beautifully with the smokiness of the sausage, and because it goes in early, it blooms in the fat and releases more flavor than if you just dumped it in later.

The flour step is different but important. It creates a light roux that thickens the broth just enough so it clings to your spoon without feeling heavy or gloppy. It also prevents the soup from separating or tasting thin, which is what happens when you skip this step and just add liquid to vegetables. The flour binds everything into a cohesive, velvety base.

Using fully cooked smoked sausage is a real time-saver. It's already seasoned and smoky, so it infuses the broth as it simmers without requiring extra steps. The canned potatoes are another time-saver that actually works here. They're already tender, so they won't fall apart during the simmer, and they soak up the broth like little flavor sponges.

The lemon juice at the end is non-negotiable. It cuts through the richness and brings brightness to what could otherwise be a one-note, heavy soup. Without it, the dish tastes flat. With it, every spoonful feels balanced and alive.

Equipment You'll Need

You need a large, heavy-bottomed pot or Dutch oven that can hold at least 6 quarts comfortably. The heavy bottom prevents scorching when you're sautéing the vegetables and building the roux, and the size matters because you're adding 8 cups of stock plus all the vegetables and sausage. If your pot is too small, everything will overflow or cook unevenly.

• A good wooden spoon or silicone spatula for stirring 
• A sharp chef's knife to slice the cabbage thin and chop the vegetables evenly so everything cooks at the same rate
• A vegetable peeler for the carrots
• Measuring cups and spoons 
• A ladle for serving 

If you don't have a Dutch oven, a large stockpot works, but keep the heat on the lower side and stir more often to avoid hot spots. If you're using a thinner pot, watch the vegetables closely during the sauté step because they can go from golden to burned faster than you think. A lid that fits loosely is ideal for the simmer, but if yours seals tight, just prop it open slightly with the handle of a wooden spoon.

Ingredients & What They Do

Butter – The fat base that carries flavor and helps the vegetables caramelize. Don't swap it for oil unless you have to. Butter adds richness and a subtle sweetness that oil just doesn't deliver. If you must use oil, go with a neutral one like avocado, not olive oil, which can taste too grassy in this soup recipe.

Sweet onion – Vidalia or Walla Walla onions bring mild sweetness without the sharp bite of yellow onions. If you only have yellow onions, use them, but know the flavor will be slightly more forward. Dice them evenly so they soften at the same rate as the other vegetables.

Carrots – They add natural sweetness and body. Peel them and slice them into uniform rounds so they cook evenly. If they're too thick, they'll still be crunchy when everything else is done.

Celery – This is part of the classic mirepoix and adds a subtle vegetal backbone. 

Garlic – Minced fine so it melts into the broth. Three cloves is the sweet spot for noticeable garlic flavor without overpowering the other ingredients. If you're a garlic fanatic, add one more, but don't go overboard or it'll dominate.

Dried thyme – Earthy, slightly floral, and perfect with sausage and cabbage. Fresh thyme works too, but you'll need about a tablespoon instead of a teaspoon because dried herbs are more concentrated.

All-purpose flour – This thickens the broth and gives it body. Don't use self-rising flour or anything with leavening agents. If you're gluten-free, cornstarch works, but you'll need to mix it with cold water first to avoid lumps, and the texture will be slightly more glossy than velvety.

Chicken stock or broth – Stock is richer and more gelatinous because it's made with bones. Broth is lighter and thinner. Use stock if you can. If you only have broth, it'll still work, but the soup won't taste as full bodied. 

Smoked sausage – Look for kielbasa, andouille, or any fully cooked smoked sausage. The smokiness is key. I've used Hillshire Farm Smoked Sausage in this recipe, but feel free to use your favorite brand. Turkey sausage works if you want to lighten it up, but you'll lose some of that deep, porky richness. Slice it into half-moons about half an inch thick so every spoonful gets a piece.

Canned diced white potatoes – These are a shortcut that actually works. They're already tender, so they won't fall apart, and they soak up the broth beautifully. If you'd rather use fresh, dice them small and add them earlier so they have time to cook through.

Green cabbage – Core it and slice it thin so it wilts into tender ribbons instead of chunky wedges. Half a head is about 4 to 5 cups sliced. If you only have red cabbage, it'll work, but the soup will turn slightly purple and taste a bit sweeter.

Bay leaf – This adds a subtle herbal, almost tea-like note that deepens the broth. Don't skip it, and don't forget to fish it out before serving because biting into a bay leaf is like chewing on a tree.

Lemon juice – Freshly squeezed is best. It brightens the entire pot and keeps the soup from tasting muddy or one-dimensional. Bottled lemon juice works in a pinch, but it tastes flatter and slightly metallic.

Kosher salt and black pepper – Season to taste at the end because the sausage and stock already have salt. Start with a teaspoon and adjust from there. Freshly ground black pepper tastes sharper and more vibrant than pre-ground.

Fresh parsley – Minced fine and stirred in at the end for a pop of color and a fresh, grassy note. 

Variations & Swaps

This recipe is flexible and you can spin it a dozen different ways depending on what's in your fridge or what you're craving.

Swap the sausage: Andouille or chorizo brings heat and spice. Italian sausage adds fennel and garlic notes. Turkey or chicken sausage lightens it up without sacrificing flavor. If you want to go vegetarian, skip the sausage entirely and add white beans or chickpeas for protein. You'll lose the smokiness, so consider adding a teaspoon of smoked paprika to the vegetables when you sauté them.

Change the cabbage: Savoy cabbage is more delicate and tender than green cabbage. Napa cabbage cooks down even faster and has a milder, almost sweet flavor. Red cabbage works but will turn the broth slightly purple and add a peppery edge. 

Add heat: A pinch of red pepper flakes when you sauté the vegetables brings warmth without overwhelming the soup. A diced jalapeño or serrano pepper adds fresh heat. A few dashes of hot sauce at the end lets everyone control their own spice level.

Make it creamier: Stir in a half cup of heavy cream or coconut milk at the end for a richer, silkier broth. This works especially well if you're using turkey sausage and want to add back some richness.

Use fresh potatoes: If you're not into canned, dice fresh Yukon Golds or red potatoes and add them with the stock. They'll take the full 25 minutes to cook through, so plan accordingly. Fresh potatoes have a firmer texture and a slightly earthier flavor.

Add more vegetables: Diced tomatoes, either fresh or canned, add acidity and a slight sweetness. Parsnips or turnips bring an earthy sweetness that plays well with the sausage. Frozen corn or peas stirred in at the end add pops of sweetness and color.

The technique stays the same no matter what you swap, so don't be afraid to make this soup your own.

Storage Tips

This soup keeps beautifully and actually tastes better the next day once the flavors have had time to meld. Let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. The cabbage will continue to soften and soak up the broth, so if you like your vegetables with more bite, eat it within 2 days.

To reheat, pour the soup into a pot and warm it over medium-low heat, stirring occasionally, until it's heated through. If the soup has thickened up in the fridge, add a splash of chicken stock or water to loosen it back up. Taste it and adjust the seasoning before serving because flavors can dull in the fridge.

You can also freeze this soup for up to 3 months. Let it cool completely, then ladle it into freezer-safe containers or heavy-duty zip-top bags. Leave about an inch of space at the top because the liquid will expand as it freezes. When you're ready to eat it, thaw it in the fridge overnight, then reheat it gently on the stove. The texture might be slightly softer after freezing, but the flavor will still be good.

This is the kind of soup that makes your life easier, and knowing it keeps well means you can make it ahead without stress.

You just made a pot of something that tastes like it took all day but didn't. That's the magic of good one-pot cooking.

The smoky sausage, tender cabbage, and bright broth come together into something comforting and satisfying without any fuss. Make it once, and it'll become one of those recipes you reach for on repeat when you need an easy dinner on the table fast. 

cabbage and sausage soup, sausage and cabbage soup, cabbage potato and sausage soup, soup recipes with cabbage and sausage, smoked sausage and cabbage soup

dinner, soup

American

Yield: 6

Author: Renee Paj

Easy One-pot Cabbage and Sausage Soup Recipe

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

A warm and comforting one-pot cabbage and sausage soup packed with savory veggies and rich flavor—quick, easy, and ready in 35 minutes!

Ingredients

• 1/4 cup unsalted butter
• 1 cup sweet onion (like Vidalia) chopped
• 3 large carrots, peeled and sliced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 1 tsp. dried thyme
• 3 TBSP all-purpose flour
• 8 cups chicken stock or broth (use stock for richer flavor)
• 1 lb. fully cooked smoked sausage, cut into 1/2" half moons
• 2 - 14.5 oz. cans diced white potatoes, drained
• 1/2 head of green cabbage, cored and thinly sliced
• 1 dried bay leaf
• juice of half a lemon (about 2 TBSP)
• 1 tsp. kosher salt (or to taste)
• 1/2 tsp. freshly ground black pepper (or to taste)
• 1/4 cup minced fresh parsley

Instructions

1. In large pot, melt butter over medium heat and add onion. Sauté until softened about 5 - 6 minutes. Add in carrots, celery, garlic, and dried thyme. Continue to sauté for another 3 - 5 minutes.
2. Sprinkle flour over vegetables and cook for another 1 - 2 minutes.
3. Slowly pour in chicken stock an mix to combine. Add in sausage, potatoes, cabbage, and bay leaf. Bring soup to a boil. Loosely cover and reduce heat to simmer. Simmer until cabbage is tender; about 25 minutes. Take off heat.
4. Discard bay leaf. Stir in lemon juice. Add salt and pepper and adjust to taste.
5. Stir in fresh parsley.
6. Serve warm.

Nutrition Facts

Calories

505

Fat (grams)

32 g

Sat. Fat (grams)

13 g

Carbs (grams)

34 g

Fiber (grams)

5 g

Net carbs

30 g

Sugar (grams)

11 g

Protein (grams)

20 g

Sodium (milligrams)

1548 mg

Cholesterol (grams)

84 mg

Nutritional Information provided is an estimate.

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