Cabbage and Sausage Soup
A warm, hearty soup featuring tender cabbage, flavorful sausage, and a rich broth, perfect for chilly evenings.
Ingredients
Main Ingredients
- 12-16 ounces smoked sausage, kielbasa, or spicy Italian sausage Use cooked sausage for quicker preparation.
- 0.5 head large cabbage, chopped Use more if desired.
- 1 medium onion, chopped
- 3-4 cloves garlic, minced Use less if you prefer milder garlic flavor.
- 2 medium carrots, sliced Optional for added sweetness.
- 2 ribs celery, sliced Optional, but adds flavor.
- 1 can diced tomatoes (14-15 ounces), with juices
- 6-8 cups chicken broth or vegetable broth
- to taste salt Adjust as needed.
- to taste black pepper Adjust as needed.
- to taste paprika
- a pinch red pepper flakes Optional for heat.
- 1 tablespoon oil or butter For browning the sausage.
- optional potatoes, white beans, or a splash of lemon Optional add-ins for extra texture and flavor.
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Instructions
Preparation
- Slice the sausage into coins. Heat a large soup pot with oil or butter and brown the sausage until golden on the edges.
- Add chopped onion, sliced carrots, and celery. Cook for a few minutes until the onion softens, then add minced garlic and cook for about 30 seconds until fragrant.
- Pour in the diced tomatoes and chicken or vegetable broth, scraping any browned bits off the pot.
- Add the chopped cabbage, which may seem like too much at first, but it will shrink down.
- Bring to a gentle simmer, then lower the heat and cook for about 25 to 35 minutes until the cabbage is tender.
- Taste and add salt and pepper as needed. If the soup tastes flat, add a squeeze of lemon or a tiny splash of vinegar.
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Note
For best flavor, allow the soup to sit overnight in the fridge. It reheats well and can be frozen in portions.