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Cabbage Sausage and Potato Soup Recipe
why make this recipe
Cabbage, Sausage, and Potato Soup is a warm and hearty meal that brings comfort on a chilly day. It’s simple to make and uses just a few affordable ingredients, making it perfect for families or anyone who wants a satisfying, budget-friendly dish. This soup is not only filling but also full of flavor, combining the savory taste of sausage with the earthy goodness of cabbage and potatoes. Plus, it’s a great way to use up any leftover vegetables in your fridge, reducing food waste while providing a nourishing meal.
how to make Cabbage, Sausage and Potato Soup
Ingredients:
- 1 small head of cabbage, chopped
- 1 pound of sausage (Italian or smoked), sliced
- 4 medium potatoes, diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 6 cups of chicken or vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for sautéing
Directions:
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the sausage and cook until browned.
- Stir in the cabbage and potatoes, cooking for a few minutes.
- Pour in the broth and add thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20-30 minutes.
- Serve hot.
how to serve Cabbage, Sausage and Potato Soup
Serve the soup hot in bowls. You can add a sprinkle of fresh herbs like parsley or a dash of hot sauce for extra flavor. This soup goes well with crusty bread or a side salad.
how to store Cabbage, Sausage and Potato Soup
You can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To freeze, place cooled soup in freezer-safe containers or bags and keep for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
tips to make Cabbage, Sausage and Potato Soup
- For a richer flavor, try using smoked sausage.
- You can add other vegetables like carrots or celery for more nutrition and flavor.
- If you like a thicker soup, mash some of the potatoes after they are cooked.
variation
Consider making this soup vegetarian by using plant-based sausage and vegetable broth. You can also swap out elements like adding beans for protein or using kale instead of cabbage for a different taste.
FAQs
1. Can I use a different type of sausage?
Absolutely! You can use turkey sausage, chicken sausage, or any other type you prefer.
2. Can I make this soup in a slow cooker?
Yes, you can. Brown the sausage and sauté the onions and garlic first, then add everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
3. Is this soup freezer-friendly?
Yes, this soup freezes well. Just make sure to cool it completely before storing it in the freezer.
Cabbage, Sausage, and Potato Soup
A warm and hearty soup made with flavorful sausage, tender cabbage, and potatoes, perfect for chilly days and budget-friendly meals.
Ingredients
Main Ingredients
- 1 small head cabbage, chopped
- 1 pound sausage (Italian or smoked), sliced For a richer flavor, consider using smoked sausage.
- 4 medium potatoes, diced For a thicker soup, mash some of the potatoes after cooking.
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the sausage and cook until browned.
- Stir in the cabbage and potatoes, cooking for a few minutes.
Cooking
- Pour in the broth and add thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20-30 minutes.
Serving
- Serve the soup hot in bowls, optionally adding a sprinkle of fresh herbs like parsley or a dash of hot sauce for flavor.
Notes
You can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To freeze, place cooled soup in freezer-safe containers or bags and keep for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave. Consider making this soup vegetarian by using plant-based sausage and vegetable broth.
