Cabbage Soup with Sausage Recipe

Cabbage Soup with Sausage Recipe

Out of all the soups that I love making at home, this old-fashioned cabbage soup with sausage and potato chunks is my absolute favorite. Honestly, nothing beats the rich and savory taste of smoked sausage slices, diced potatoes, celery, carrots, and cabbages drenched in a creamy broth made mostly with milk, heavy cream, and chicken broth. All of these ingredients come together to make a comforting soup that’s perfect for the cold weather.

When making this healthy cabbage soup with sausage, I recommend buying smoked sausages such as kielbasa (Polish sausage) or andouille (French pork sausage). These flavorful pre-cooked sausages make the dish extra appetizing. You can also use either spicy or mild Italian sausage, or turkey sausage as alternatives. I just prefer the smoky taste of the kielbasa sausages when mixed in the creamy broth. I cooked all of these on a stovetop where it was easy to gauge the doneness and consistency of the soup. The vegetables should be tender, while the broth stays thick and creamy.

There’s a lot more you can add in this sausage and cabbage soup. Sometimes, I would add in stewed or diced tomatoes, green beans, corn, broccoli, or other leafy greens. Adding extra proteins also enhances the meaty and savory flavors of the soup even more. Besides the smoked sausages, I would include shredded chicken or cooked ground beef as well, so it’s extra filling. If you prefer a vegetarian protein option for your cabbage and potato soup, I recommend using tofu or white beans.

This easy cabbage soup with sausage recipe tastes a hundred times better when it’s filled with healthy and meaty ingredients. And, if you want a bit of heat in your dish, I suggest adding a pinch of crushed red pepper flakes to really bring out its savory flavors!

How To Make Cabbage and Sausage Soup

Loaded with herbs, vegetables, and meat, this cabbage soup with sausage and potatoes is a hearty comfort food perfect for the cold weather.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 1 lb smoked sausage, Kielbasa or andouille, sliced
  • 2 tbsp butter, plus ⅓ cup more for the sauce
  • ⅔ cup onion, chopped
  • 1 celery stalk, sliced
  • 2 carrots, sliced
  • ¾ lb potatoes, diced, about 2 to 3 medium-sized potatoes
  • 4 cups green cabbage, chopped
  • 4 cups chicken broth, low sodium
  • salt, to taste
  • ground black pepper, to taste
  • ⅓ cup all-purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1 tbsp dill, fresh
  • 3 tbsp parsley, fresh


  1. In a frying pan, cook the sausage and onion in 2 tbsp butter until the onion is tender.
  2. Combine this with the celery, carrot, potato, cabbage, and broth. Season with salt and pepper to taste.
  3. Bring to a boil. Reduce the heat, then cover and simmer for 10 to 15 minutes, or until the potatoes are tender.
  4. Melt remaining ⅓ cup of butter in a small saucepan.
  5. Stir in the flour, then cook over medium heat for about 2 minutes.
  6. Add the milk and cream to the saucepan, then stir until smooth. Continue whisking until the mixture is thick and bubbly.
  7. Combine the cream mixture with the soup.
  8. Allow to simmer for 5 more minutes.
  9. Remove from heat, then stir in the dill and parsley.
  10. Serve warm, and enjoy!


  • Calories: 333.33kcal
  • Fat: 25.53g
  • Saturated Fat: 12.58g
  • Trans Fat: 0.32g
  • Monounsaturated Fat: 8.32g
  • Polyunsaturated Fat: 2.50g
  • Carbohydrates: 16.62g
  • Fiber: 2.21g
  • Sugar: 5.30g
  • Protein: 10.63g
  • Cholesterol: 76.71mg
  • Sodium: 587.14mg
  • Calcium: 75.26mg
  • Potassium: 495.40mg
  • Iron: 1.40mg
  • Vitamin A: 253.26µg
  • Vitamin C: 19.48mg
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