This cabbage sausage soup is hearty, nutritious and super comforting at the same time! It’s also super easy with simple ingredients in one pot for a speedy yet very tasty meal.

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Cabbage soup doesn’t have the best rep, but hear me out — once you try this cabbage sausage soup, you’ll definitely change your mind.
The soup is pure magic, actually, as it’s hearty, flavorful and good for you at the same time. That’s because it’s packed with veggies, protein, and fiber while still being the kind of comfort food I’m craving on a chilly day.
I love to make it with smoked kielbasa, but it’s also delicious with Italian sausage, too. All it takes to make it is one pot and less than an hour.
You might want to get your biggest pot out and double the recipe cause it’s that good!
Why you’ll love this cabbage sausage soup
- You get your veggies, protein and fiber all in one bowl of goodness.
- It’s practically guilt-free comfort food.
- The smoky flavors are so, so good!
What you’ll need
Kielbasa sausage — I like using smoked kielbasa for extra flavor, but any kind of sausage will work!
Cabbage — Green cabbage is my go-to for this soup, but feel free to use Savoy or even Napa cabbage if you like.
Leeks — I love the mellow flavor of leeks in this soup, so I use them instead of onion. Remember to just use the white and light green parts, and give them a good wash to get rid of any grit.
Carrots + celery — These add some sweetness and crunch to the soup.
Fennel — Don’t skip this if possible because the subtle licorice flavor really takes the cabbage soup to the next level.
Aromatics — Garlic, Italian seasonings and a bay leaf add loads of flavor to the soup.
Beans — Cannellini beans are perfect as they add a bit of creaminess but you can use whatever kind you like.
Chicken stock — Since smoked sausage is already quite salty, go for low-sodium stock so you can control the overall salt level of the soup better.
Pro tip
Brown your sausage really well! This will add a ton of extra flavor to your cabbage and smoked sausage soup.
How to make cabbage and sausage soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Brown the sausage: Cook the smoked sausage in a pot over medium heat until crispy, then remove it and set aside.
Sauté the vegetables: Cook the leek, carrot, celery, and fennel in the same pot until softened. Add the garlic and cabbage and cook until the cabbage reduces.
Simmer the soup: Stir in the seasonings, beans, cooked sausage, and chicken stock. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Serve: Adjust the seasoning to taste, and serve hot with crusty bread.
Substitutions and variations
- If you want to bulk up the soup, add some diced potatoes or other root vegetables like sweet potatoes or parsnips.
- Stir in a dollop of crème fraîche or sour cream just before serving for a richer, creamier soup.
- Add some heat by using a spicy sausage or half a teaspoon of red chili flakes.
Recipe tips and notes for the best sausage and cabbage soup
- Slice your sausage thin so it cooks evenly and becomes crispy quickly.
- Make sure you sauté your vegetables until they’re softened and slightly browned for extra flavor.
- If you’re using a non-stick pot, there’s no need to add any oil when browning the sausage.
- Serve the soup with your favorite crusty bread or some simple toast.
Leftovers and storage
- Let the soup cool completely, then transfer it to an airtight container and store it in the fridge for up to 3 days.
- Warm it up gently on the stovetop over medium heat or in the microwave.
- To freeze, cool the soup completely and store it in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
If you’ve tried this cabbage sausage soup recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Cabbage Sausage Soup
Ingredients
- 10 ounces (300 g) kielbasa sausage, sliced
- 1 tablespoon olive oil
- 1 medium leek, sliced (white and light green parts only)
- 1 medium carrot, diced
- 2-3 celery ribs, diced
- ½ fennel bulb, diced
- 2 garlic cloves
- 1.5 lb (700 g) small head green cabbage, chopped
- 1 teaspoon Italian seasoning
- 1 bay leaf
- ¼ teaspoon ground black pepper
- 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
- 6 cups (1.5 kg) low-sodium chicken stock
- Salt and extra ground black pepper to taste
Instructions
- Heat a large pot over medium heat and cook the sliced sausage for 5-6 minutes until crispy. Add a splash of olive oil if you’re not using a non-stick pot. Remove the cooked sausage from the pot with a slotted spoon and set aside.10 ounces kielbasa sausage
- Add 1 tablespoon olive oil to the same pot together with the leek, carrot, celery and fennel. Cook for 6-8 minutes until softened.
- Next, add the garlic and cabbage and cook for 5 minutes, stirring from time to time, until the cabbage starts to reduce in size.2 garlic cloves1.5 lb small head green cabbage
- Stir in the Italian seasoning, bay leaf, ground black pepper, cannellini beans, cooked sausage and chicken stock. Bring to a boil, then lower the heat, cover with a lid and simmer for 15 minutes.1 teaspoon Italian seasoning1 bay leaf¼ teaspoon ground black pepper1 can (14 oz / 400 g) cannellini beans6 cups low-sodium chicken stock
- Adjust the seasoning to taste and serve hot, with your favorite crusty bread on the side.Salt and extra ground black pepper to taste
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Charlene Reed says
I am going to try this wonderful recipe. Just in time for cold new england winter. Healthy hardy soup. I love soup.
Rodrigo ScraXo Chagasteles says
I'm Brazilian; but I lived all over Europe and The Americas. This was some great stuff; you guys always come up with great stuff. Even when you have regional taste buds...
Cheers Mates (I also lived in London)
Rod “The Mod” Chagasteles
(Nick: ScraXo - Greek heritage)