hearty cabbage and sausage soup for cold winter family dinners

Ingredient Breakdown

How to Make hearty cabbage and sausage soup for cold winter family dinners

Common Mistakes to Avoid

• Overcooking the Vegetables:

  Fix: Cook the vegetables until they are tender, but still crisp. Overcooking can make them mushy and unappetizing.

• Using Low-Quality Sausage:

  Fix: Choose a sausage that's made with wholesome ingredients and has a good balance of spices. This will add depth and flavor to the soup.
• Not Adding in Aromatics:

  Fix: Saute some onions, garlic, and other aromatics in a little bit of oil before adding in the other ingredients. This will add a depth of flavor to the soup.

• Not Seasoning the Soup:

  Fix: Season the soup with salt, pepper, and any other desired spices or herbs. This will bring out the flavors of the ingredients and make the soup more enjoyable to eat.

Spicy Sausage Soup:

Add in some diced jalapenos or red pepper flakes to give the soup a spicy kick.

Vegetarian Option:

Replace the sausage with some sauteed mushrooms or eggplant, and add in some vegetable broth for a vegetarian version of the soup.

Low-Sodium Option:

Use a low-sodium broth and omit any added salt to make a low-sodium version of the soup.

Gluten-Free Option:

Use a gluten-free broth and omit any gluten-containing ingredients to make a gluten-free version of the soup.

Dairy-Free Option:

Omit any dairy products and use a non-dairy milk to make a dairy-free version of the soup.

Add in Some Beans:

Add in some canned beans, such as kidney beans or black beans, to add protein and fiber to the soup.

Storage & Make-Ahead

Room Temp:

This soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.

Refrigerator:

This soup can be stored in the refrigerator for up to 5 days. Simply cool it to room temperature, then cover and refrigerate. Reheat when you're ready to eat.

Freezer:

This soup can be frozen for up to 3 months. Simply cool it to room temperature, then transfer it to a freezer-safe container or bag. Label and date the container, then freeze. When you're ready to eat, simply thaw and reheat.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.

Can I freeze this soup?

Yes! This soup freezes beautifully. Simply cool it to room temperature, then transfer it to a freezer-safe container or bag. Label and date the container, then freeze. When you're ready to eat, simply thaw and reheat.

What type of sausage should I use?

You can use any type of sausage you like, but a smoked sausage or a spicy sausage works well in this recipe. Some options include Andouille, kielbasa, or chorizo.

Can I add in other vegetables?

Yes! This soup is very versatile, and you can add in any other vegetables you like. Some options include carrots, celery, diced bell peppers, and mushrooms.

Is this soup gluten-free?

This soup can be made gluten-free by using a gluten-free broth and omitting any gluten-containing ingredients. However, if you're using a store-bought broth, be sure to check the ingredients list to ensure that it's gluten-free.

Can I make this soup in a slow cooker?

Yes! This soup can be made in a slow cooker. Simply brown the sausage and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.

How do I reheat this soup?

You can reheat this soup in the microwave or on the stovetop. If reheating in the microwave, heat for 30-60 seconds at a time, stirring between each heating, until the soup is hot and steaming. If reheating on the stovetop, heat over low heat, stirring occasionally, until the soup is hot and steaming.

Can I make this soup in a large batch?

Yes! This soup can be made in a large batch. Simply multiply the ingredients and cook in a large pot or slow cooker. This is a great option for feeding a crowd or for meal prep.

soups

hearty cabbage and sausage soup for cold winter family dinners

4.8 from 247 reviews

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Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4-6

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Ingredients

• 1 lb smoked sausage, sliced
• 2 cups shredded cabbage
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups diced carrots
• 2 cups diced potatoes

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Instructions

1. Step 1: Heat Oil and Cook Sausage. Heat the olive oil in a large pot over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
2. Step 2: Soften Onion and Garlic. Reduce the heat to medium and add the chopped onion to the pot. Cook until the onion is softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Step 3: Add Cabbage and Cook. Add the shredded cabbage to the pot and cook until it starts to soften, about 5 minutes.
4. Step 4: Add Remaining Ingredients. Add the diced tomatoes, chicken broth, thyme, salt, and pepper to the pot. Stir to combine.
5. Step 5: Add Sausage and Vegetables. Add the cooked sausage, diced carrots, and diced potatoes to the pot. Stir to combine.
6. Step 6: Simmer Soup. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
7. Step 7: Serve and Enjoy. Serve the soup hot, garnished with chopped fresh herbs if desired.
8. Step 8: Store Leftovers. Let the soup cool, then refrigerate or freeze for later use.

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Recipe Notes

• To make this recipe ahead, cook the sausage and vegetables, then refrigerate or freeze until ready to assemble the soup.
• You can substitute other types of sausage, such as kielbasa or chorizo, for the smoked sausage.
• Add other vegetables, such as diced bell peppers or zucchini, to the soup for added flavor and nutrition.
• For a creamier soup, add 1/4 cup heavy cream or half-and-half towards the end of cooking time.
• To freeze the soup, let it cool, then transfer to an airtight container or freezer bag. Frozen soup will keep for up to 3 months.

Nutrition (per serving)

285

Calories

35g

Carbs

12g

Protein

10g

Fat

4g

Fiber