This spicy sausage and cabbage soup is light, hearty, and full of bold flavor. It is a simple one-pot soup with tender cabbage, smoky sausage, vegetables, tomatoes, and just enough Cajun or Creole seasoning to bring the heat.
Update: This recipe was originally published in 2018 and has been republished with new photos.
There is something especially comforting about a large pot of soup simmering on the stovetop when the weather turns cold. This sausage and cabbage soup was inspired by a spicy soup my dad often makes when I visit my parents. His version is packed with beef sausage and plenty of heat, and it is the kind of meal that makes you go back for another bowl before you even realize it.
This version keeps that same bold, cozy flavor while using cabbage, tomatoes, broth, and simple vegetables to create a satisfying soup that still feels light. It is a great choice for a low carb dinner, a busy weeknight meal, or meal prep for the days ahead. The ingredient list is straightforward, the prep is quick, and everything cooks together in one large pot.
To make this cabbage sausage soup, you will need your favorite sausage, green cabbage, onion, celery, bell pepper, diced tomatoes, chicken stock, fresh herbs, and a few seasonings. After a little chopping, the soup comes together easily. The sausage adds savory richness, the vegetables create a flavorful base, and the Cajun or Creole seasoning gives the broth its signature kick.
You can use beef, chicken, pork, or turkey sausage in this recipe. Beef sausage is especially flavorful here, but chicken sausage is another excellent option if you prefer something a little lighter. If your sausage is already spicy, start with less Cajun or Creole seasoning and add more after tasting. This lets you control the heat without overpowering the soup.
This spicy sausage and cabbage soup is delicious on its own, but it is also wonderful served with crusty bread for dipping. The broth is flavorful, the cabbage becomes tender, and the sausage makes every bowl feel filling and comforting.
Sausage and Cabbage Soup Ingredients
- Olive or avocado oil: A little oil helps sauté the sausage, onion, celery, and bell pepper so the soup begins with a flavorful base. Extra virgin olive oil or avocado oil both work well.
- Sausage or kielbasa: Use pork, chicken, beef, or turkey sausage. Smoked sausage, kielbasa, Polish sausage, or Italian sausage can all work in this hearty cabbage soup.
- Onion: White or yellow onion adds sweetness and depth as it cooks.
- Celery: Celery is an aromatic vegetable that brings subtle flavor to soups and stews. It blends with the onion and other vegetables to build a better broth.
- Green bell pepper: Green bell pepper adds freshness and a slightly earthy flavor that pairs well with sausage and tomatoes.
- Green cabbage: A chopped head of cabbage gives this soup body, texture, and a naturally hearty feel without making it heavy.
- Canned diced tomatoes: Fire-roasted diced tomatoes are a great choice if available, but regular canned diced tomatoes also work well.
- Chicken stock or broth: Chicken stock or chicken broth can both be used. Vegetable broth may also be used if that is what you have on hand.
- Green onion: Thinly sliced green onion adds a fresh finish and a little crunch just before serving.
- Cilantro: Fresh cilantro adds bright herbal flavor. Stir it in near the end so it stays fresh.
- Seasonings: Cajun or Creole seasoning, salt, and black pepper are all you need to make this soup bold and flavorful.
How to Make Sausage and Cabbage Soup
Start by heating the oil in a large pot over medium heat. Add the sliced sausage, diced onion, and chopped celery. Sauté for about 5 minutes, stirring often, until the vegetables begin to soften and the sausage starts to brown lightly.
Add the diced green bell pepper and continue to cook for another few minutes. This step helps soften the pepper and gives the soup a richer flavor before the liquids are added.
Next, add the chopped cabbage, diced tomatoes, chicken stock, and Cajun or Creole seasoning. Stir everything together, then bring the soup to a boil. Once boiling, reduce the heat, cover the pot, and let the soup simmer until the cabbage is tender and the flavors have come together.
Taste the soup before serving and season with salt and black pepper as needed. A few minutes before serving, stir in the sliced green onions and chopped cilantro. Serve warm, with crusty bread if desired.
What kind of sausage should you use?
Beef, turkey, chicken, and pork sausage all work well in this recipe. Beef sausage gives the soup a rich, smoky flavor, while chicken or turkey sausage can make it feel a little lighter. Smoked sausage, kielbasa, Polish sausage, and Italian sausage are all good options. Choose the sausage you enjoy most, and keep the seasoning level in mind if the sausage is already spicy.
How to adjust the spiciness of this soup
This soup is meant to have a noticeable kick, but the heat is easy to control. If you want a milder soup, begin with less Cajun or Creole seasoning. Taste the broth as it cooks, then add more seasoning only if you want extra spice.
If you are trying to keep the soup mild, avoid using spicy sausage. A regular smoked sausage or mild chicken sausage will help keep the flavor balanced without too much heat.
Does sausage and cabbage soup freeze well?
Yes, sausage and cabbage soup freezes very well, which makes it a smart recipe for meal prep. Let the soup cool completely before transferring it to a freezer-safe container or freezer bag. Freezer bags are especially convenient because they can lay flat and take up less space.
To reheat, thaw the soup if needed, then warm it in a pot on the stovetop over low to medium-low heat, stirring often. You can also reheat it in the microwave after thawing. If you want extra portions for later, this recipe can be doubled.
How to Store Leftover Sausage and Cabbage Soup
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat it on the stovetop over low to medium-low heat until warmed through, stirring occasionally. The flavors may deepen as the soup sits, making leftovers especially tasty the next day.
More recipes like this:
Creamy Sausage and Potato Soup
Chicken Sausage Gumbo Soup
Spicy Chipotle Chicken Chili
Salsa Verde Chicken Soup
30 Minute Lemon Chicken Soup
Spicy Sausage and Cabbage Soup
Ingredients
- 2 tbsp olive or avocado oil
- 1 lb beef sausage, cut into half-circles; chicken or pork sausage may also be used
- 2 medium white or yellow onions, finely diced
- 4 ribs celery, chopped
- 2 green bell peppers, finely diced
- 1 head of cabbage, chopped
- 56 oz diced tomatoes, two 28 oz cans
- 32 oz chicken stock
- 1 1/4 tbsp Cajun or Creole seasoning
- salt and pepper to taste
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
Instructions
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Heat the oil in a large pot over medium heat. Add the sausage, onion, and celery. Sauté for about 5 minutes, stirring frequently.
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Add the green bell pepper, stir, and cook for another 3 minutes.
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Add the cabbage, diced tomatoes, chicken stock, and Cajun or Creole seasoning. If your sausage is already spicy, begin with less seasoning and add more after tasting.
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Stir well and bring the soup to a boil. Reduce the heat, cover, and simmer for 15 minutes.
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Season with salt and pepper to taste.
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Stir in the green onion and cilantro a few minutes before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.