Sausage, potatoes, and cabbage are simmered in a simple herbed broth to make this very easy and quick soup. It is perfect for a weeknight dinner or a simple weekend lunch. I love using sausage in my soups because it adds a whole lot of flavor with minimal effort.
This soup has become a favorite and I’ve been making this recipe for a couple of years now. I love the ease of recipes like this one for making it easy to get dinner on the table, even on the busiest of nights. Use a hot sausage or an Italian sausage, choose your favorite flavor, either one will be delicious. My preference is usually towards the hot or spicy sausage simply because my whole family likes it and a couple of my kids aren’t big fans of Italian sausage.
Kitchen Tip: I use this pot to make this soup.
Ingredients1x2x3x
- ▢ 1 pound hot sausage or Italian sausage
- ▢ 3 garlic cloves minced
- ▢ 1 medium onion diced in 1/2-inch pieces
- ▢ 4 cups potatoes peeled and chopped bite-size, I used 2 huge russet potatoes
- ▢ 8 cups chicken stock or 8 cups water plus 2 tablespoons chicken base
- ▢ 1 1/2 teaspoons kosher salt
- ▢ 1/2 teaspoon freshly ground black pepper
- ▢ 1/2 head of cabbage thinly sliced into strips
- ▢ 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
Instructions
- Cook and crumble the sausage in a large pot, over medium-high heat. Add the garlic and the onions and saute until softened and fragrant. Add the potatoes, chicken stock, salt, and pepper and bring to a low boil for 10-15 minutes. When the potatoes are almost tender, add the cabbage and the thyme and stir to wilt the cabbage. Let it soften for a minute or two before serving. Enjoy!
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Cabbage, Potato and Sausage Soup
Ingredients
- 1 pound hot sausage or Italian sausage
- 3 garlic cloves minced
- 1 medium onion diced in 1/2-inch pieces
- 4 cups potatoes peeled and chopped bite-size, I used 2 huge russet potatoes
- 8 cups chicken stock or 8 cups water plus 2 tablespoons chicken base
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 head of cabbage thinly sliced into strips
- 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
Instructions
- Cook and crumble the sausage in a large pot, over medium-high heat. Add the garlic and the onions and saute until softened and fragrant. Add the potatoes, chicken stock, salt, and pepper and bring to a low boil for 10-15 minutes. When the potatoes are almost tender, add the cabbage and the thyme and stir to wilt the cabbage. Let it soften for a minute or two before serving. Enjoy!
Cabbage, Potato and Sausage Soup https://barefeetinthekitchen.com/cabbage-potato-and-sausage-soup-recipe/
