Cabbage Sausage and Potato Soup Recipe – So Delicious And Easy!

8 servings
45 min

In a sea of soup recipes, this Cabbage Sausage and Potato Soup recipe swim to the top! It’s hearty, savory, and super easy to make.

We made a HUGE batch because my hubby has to have days of leftovers. I can easily understand why. It’s so delicious and comforting. I can see this has a great summer soup too.

We are all huge soup fans in this house and we make soups all season long. I made a huge batch yesterday and it’s half gone already.

Funny how soup always does a disappearing act when it comes to this house. This Cabbage Sausage and Potato Soup recipe are simply one of our favorites.

It’s a great low carb alternative too and super good for you.

You can see below in the video, we had so much fun making it too. Be sure to watch!

I used a huge stockpot to make this soup because of the leftover factor – I love this stockpot it’s perfect for almost everything you can think of. If you don’t have one yet, be sure to put one on your to-get list!

We both love to cook and it’s so much fun when it’s a team effort. There’s always some small drama for sure which makes it even more interesting. Making this Cabbage Sausage and Potato Soup was no different.

We had a blast and although we have a difference of opinions when it comes to cooking, we always manage to nail it! With my direction of course!

Be sure to check out my other delicious recipes too. Let me know if you have any questions about this recipe in the comments below. I know you are going to love this Cabbage Sausage and Potato Soup recipe as much as we do!

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Cabbage Sausage and Potato Soup Recipe – So Delicious And Easy!
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1 pound kielbasa sausage or Italian style, sliced into 1/4 inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 large green cabbage, chopped into bite-sized pieces
  • 3 cloves garlic, minced
  • Two large carrots sliced
  • 1 bunch of escarole
  • 6 cups chicken or vegetable stock
  • 1 pound potatoes, diced (red or yellow)
  • 1 tablespoon Italian seasoning
  • 1 bay leaf
  • Kosher salt and freshly-cracked black pepper

Add sausage to a large stockpot and cook over medium heat for about 6minutes, stirring and flipping occasionally, until the sausage is lightly browned.
Use a slotted spoon to transfer the sausage to a separate plate.
Set aside
Add the olive oil, cabbage, carrots, and garlic to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.
Add the stock, escarole, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.
Continue cooking until the soup reaches a simmer.
Then reduce heat to medium-low, cover, and simmer for about 20 minutes, or until the potatoes are cooked and tender.
Taste and season.
You can also add crushed red pepper flakes for some heat!
Serve warm.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
Sassy Townhouse Living
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