Go Back

Smoked Sausage and Cabbage Soup

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 lb (450 g) smoked sausage (andouille, kielbasa, or smoked pork sausage), sliced into ½-inch rounds
  • 1 medium head green cabbage, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 can (14.5 oz) diced tomatoes (optional for a slight tang)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or butter
  • Fresh parsley or chives for garnish

Instructions
 

  • Sauté Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced smoked sausage and cook until lightly browned. Remove and set aside.
  • Cook Aromatics: In the same pot, add onions, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook for 1 minute.
  • Add Broth and Seasonings: Pour in broth, diced tomatoes (if using), smoked paprika, thyme, bay leaves, salt, and pepper. Bring to a boil.
  • Simmer Soup: Add cabbage and browned sausage back to the pot. Reduce heat to low and simmer for 20–25 minutes until cabbage is tender.
  • Adjust Flavor: Taste and adjust seasoning with additional salt, pepper, or smoked paprika if needed. Remove bay leaves before serving.
  • Serve: Ladle soup into bowls and garnish with chopped parsley or chives. Serve hot with crusty bread or rolls.