Why You’ll Love This Recipe

Italian Sausage and Cabbage Soup is a hearty and comforting dish loaded with flavor. The savory Italian sausage pairs beautifully with tender cabbage, aromatic herbs, and a light tomato-infused broth. It’s easy to prepare, perfect for chilly nights, and packed with wholesome ingredients that make it both satisfying and nourishing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Italian sausages (mild or spicy, casing removed)olive oiloniongarliccarrotscelerygreen cabbage (chopped)crushed tomatoes (canned)chicken brothbay leafdried thymecrushed red pepper flakes (optional)salt and black pepper

directions

In a large pot or Dutch oven, heat olive oil over medium heat.

Add the sausage and cook until browned, breaking it into crumbles as it cooks.

Stir in the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.

Add the chopped cabbage and cook for another 5 minutes, stirring occasionally.

Pour in the crushed tomatoes and chicken broth.

Add bay leaf, thyme, and red pepper flakes (if using). Season with salt and pepper to taste.

Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes until cabbage is tender and flavors are well blended.

Remove the bay leaf before serving.

Servings and timing

This recipe serves 6-8.Preparation time: 10 minutesCooking time: 35-40 minutesTotal time: 45-50 minutes

Variations

Use turkey or chicken sausage for a leaner option.

Add potatoes or white beans for extra heartiness.

Toss in a handful of kale or spinach for added greens.

Top with grated Parmesan or a dollop of pesto for a flavor boost.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Freeze in portions for up to 2 months.Reheat gently on the stovetop or in the microwave until hot throughout.

FAQs

Can I use pre-cooked sausage?

Yes, just slice and brown it lightly before adding the vegetables.

Is this soup spicy?

It depends on the sausage and if you include red pepper flakes—adjust to your taste.

Can I make this in a slow cooker?

Yes, brown the sausage first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.

Can I make it vegetarian?

Substitute the sausage with plant-based crumbles and use vegetable broth.

Does cabbage get mushy?

No, if cooked as directed, it becomes tender but holds its texture.

Can I add pasta?

Yes, small pasta shapes like ditalini or orzo can be added during the last 10 minutes of cooking.

What kind of cabbage should I use?

Green cabbage works best, but savoy or Napa cabbage can also be used.

Can I make it ahead?

Absolutely—this soup tastes even better the next day.

Do I need to peel the carrots?

It’s optional; just wash them well if you prefer to leave the skins on.

Can I blend the soup?

It’s best enjoyed chunky, but you can partially blend if you prefer a thicker texture.

Conclusion

Italian Sausage and Cabbage Soup is a flavorful, fuss-free recipe that’s perfect for cozy weeknight dinners or meal prep. With its rich broth, bold sausage, and tender vegetables, it delivers comfort in every spoonful. Keep this recipe handy for when you need something hearty, healthy, and delicious.