Sausage, Potato and Cabbage Soup

The smell of browning sausage always pulls me back to late autumn evenings when dinner needed to be warm, filling, and ready fast. This soup became my answer to those nights when the wind howled and everyone needed something solid in their bowls. It's one of those recipes that doesn't ask much from you but gives back tenfold. The potatoes break down just enough to thicken the broth, the cabbage softens into sweet ribbons, and the sausage makes every spoonful feel like a meal. I've made this more times than I can count, and it never gets old.

I first made this for a group of friends who showed up unexpectedly on a cold Saturday. I had sausage in the fridge, a cabbage I'd been meaning to use, and potatoes in the pantry. Within an hour, the kitchen smelled like comfort, and everyone had seconds. One friend said it reminded her of her grandmother's kitchen in Poland. I didn't have the heart to tell her I'd just improvised the whole thing.

Ingredients

• Smoked sausage or kielbasa: The backbone of the soup, it adds smoky, savory depth that makes the broth taste rich without needing hours of simmering.
• Potatoes: They break down slightly as they cook, naturally thickening the broth and making every spoonful creamy without adding cream.
• Green cabbage: It wilts into tender, sweet ribbons that soak up all the flavors and add body to the soup.
• Onion, carrots, and celery: The classic base that builds sweetness and earthiness into the broth from the ground up.
• Garlic: A few cloves minced and stirred in early release their warmth and make the whole pot smell like home.
• Chicken or vegetable broth: The liquid foundation that carries all the flavors together, use a good quality one if you can.
• Olive oil: Just enough to brown the sausage and soften the vegetables without adding heaviness.
• Smoked paprika: It echoes the smokiness of the sausage and gives the broth a deeper, more complex flavor.
• Thyme and bay leaf: Subtle herbs that add a quiet, earthy background note without shouting over the other ingredients.
• Fresh parsley: A handful chopped and sprinkled on top brightens everything and makes each bowl feel finished.

Instructions

Brown the sausage:

Heat olive oil in a large pot over medium heat and add the sausage slices, letting them sizzle and brown for about 4 minutes. The browned bits on the bottom of the pot are flavor gold, so don't skip this step.

Soften the vegetables:

Toss in the onion, carrots, and celery, stirring them into the oil and sausage drippings until they soften and start to smell sweet, about 5 minutes. This is where the soup starts to build its soul.

Add the aromatics:

Stir in the garlic, smoked paprika, and thyme, letting them cook for just a minute until the kitchen smells warm and inviting. Don't let the garlic burn or it'll turn bitter.

Simmer everything together:

Add the potatoes, cabbage, and browned sausage back in, then pour in the broth and tuck in the bay leaf, salt, and pepper. Bring it all to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes until the potatoes are tender and the cabbage has melted into the broth.

Finish and serve:

Fish out the bay leaf, taste the broth, and adjust the seasoning if needed. Ladle it into bowls, sprinkle with parsley, and serve it hot with a dollop of sour cream or a hunk of crusty bread on the side.

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There was one night I made this when I was coming down with a cold, and I remember standing at the stove, tasting the broth straight from the ladle. It was exactly what I needed. My partner came in, took one look at the pot, and said it smelled like someone's grandmother lived here. That's when I knew this recipe was a keeper.

Making It Your Own

If you like heat, swap in spicy sausage or toss in a pinch of chili flakes when you add the paprika. I've also used sweet potatoes instead of regular ones when I had them on hand, and they gave the soup a subtle sweetness that worked beautifully. You can make this soup vegetarian by using plant-based sausage and vegetable broth, it still holds up. Some nights I add a splash of apple cider vinegar at the end for brightness, especially if the broth tastes a little flat.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days, and honestly, it tastes even better the next day after everything has had time to meld. I store it in a big glass container and reheat it gently on the stove, adding a splash of broth or water if it's thickened up too much. It also freezes well for up to three months, just let it cool completely before portioning it into freezer-safe containers. When you're ready to eat it, thaw it overnight in the fridge and warm it slowly on the stovetop.

Serving Suggestions

I love serving this soup with a thick slice of sourdough or rye bread, something sturdy enough to dunk and soak up the broth. A dollop of sour cream on top adds a tangy richness that balances the smokiness of the sausage. Sometimes I'll set out a small bowl of grated Parmesan or a drizzle of good olive oil for people to add themselves.

• Serve it with crusty bread, buttered and toasted until golden.
• Add a spoonful of sour cream or Greek yogurt for creaminess and tang.
• Pair it with a simple green salad dressed with lemon and olive oil to cut through the richness.

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This soup has become my go-to when I need something that feels like a hug in a bowl. I hope it does the same for you.

Recipe FAQs

→ Can I use a different type of sausage?

Yes, you can substitute smoked kielbasa with any type of sausage you prefer, such as Italian sausage, chorizo, or turkey sausage. Spicy varieties add extra heat, while mild sausages keep the soup family-friendly.

→ How do I store leftover soup?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve overnight. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Leave some headspace for expansion. Thaw overnight in the refrigerator and reheat on the stovetop.

→ What can I substitute for cabbage?

Kale, collard greens, or spinach make excellent substitutes for cabbage. Add heartier greens like kale at the same time as cabbage, but stir in delicate spinach during the last 5 minutes of cooking to prevent overcooking.

→ How can I make this soup creamier?

For a creamier texture, mash some of the cooked potatoes against the side of the pot, or stir in 1/2 cup of heavy cream or coconut milk during the last few minutes of cooking. A dollop of sour cream when serving also adds richness.

→ Is this soup gluten-free?

The soup is naturally gluten-free if you use certified gluten-free sausage. Many processed sausages contain fillers with gluten, so always check the label. The broth and all other ingredients are typically gluten-free.