One Pot Cabbage and Sausage Soup Recipe

The cabbage and sausage soup with potatoes is a comforting, easy-to-make meal that’s perfect for chilly evenings. Tender cabbage leaves mingle with smoky sausage, red potatoes and a savory tomato-beef broth to create a soup that’s both satisfying and full of flavor.

This cabbage and sausage soup is far from bland. Cabbage alone can be mild, but paired with smoky andouille-style sausage, diced red potatoes, tomato sauce and a blend of herbs and spices, it becomes a hearty, well-rounded soup. The beef stock deepens the savory notes, while the vegetables add brightness and texture.

The recipe is straightforward and family-friendly, and it works well as a weekday dinner or a centerpiece for a casual gathering. It also makes a great option for Saint Patrick’s Day when you want a warm, comforting bowl that complements traditional fare.

🥬 Ingredients

Use the ingredients below as a reliable base for this soup. Substitutions and variations are suggested in the notes section so you can adapt the recipe to your taste or what you have on hand.

• 2 Tablespoons olive oil
• 1 medium onion, diced
• 1 cup chopped carrots (about 2–3 medium)
• 1 cup chopped celery (about 3–4 stalks)
• 2–3 garlic cloves, minced
• 1 pound green cabbage, chopped (small to medium head)
• 1 pound andouille-style smoked sausage, sliced (or kielbasa, Polish sausage, or ground sausage)
• 1 pound baby red potatoes, washed and quartered
• 6 cups beef stock (or vegetable/chicken stock)
• 1 14-oz can tomato sauce
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1.5 teaspoons kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 bay leaf

The amounts above serve about 6 people. If you prefer a vegetarian version, use vegetable stock and swap the sausage for smoked tofu or beans.

🥘 How to Make

Prepare all vegetables and the sausage before you begin. Cabbage reduces in volume as it cooks, so chop it into bite-sized pieces.

1. Heat a large Dutch oven or heavy pot over medium heat and add the olive oil.
2. Sauté the diced onion until soft and translucent, about 3–5 minutes.
3. Add the carrots and celery and cook until they begin to soften, about 4–5 minutes more.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the sliced sausage, chopped cabbage, quartered potatoes, salt, pepper, bay leaf and dried herbs. Stir to combine and coat the ingredients with the seasonings.
6. Pour in the beef stock and the can of tomato sauce. Stir thoroughly to combine.
7. Bring the pot to a gentle simmer over medium-high heat, then reduce to medium-low so the soup simmers gently but does not boil vigorously.
8. Simmer until the potatoes are fork-tender, about 15 minutes. Taste and adjust salt and pepper as needed.
9. Remove the bay leaf before serving. Serve hot with crusty bread or soda bread for a hearty meal.

Pro tip: Cook the potatoes slowly at a gentle simmer. If the pot is boiling too hard they can overcook and become grainy or bland. A steady, gentle simmer gives the best texture and flavor.

❓ Recipe FAQs

🍲 Other Soup Recipes

If you like this soup, try other hearty bowls such as sausage and tortellini soup, chicken orzo, or a quick beef taco-style soup. These soups share similar comforting flavors and simple preparation.

📋 Recipe