Rustic Cabbage and Smoked Sausage Soup

🕒 Prep: 15 min
🔥 Cook: 50 min
🍽 Serves: 6
★★★★★
Be the First to Review!

This Rustic Cabbage and Smoked Sausage Soup is a hearty and comforting dish that brings together simple, rustic flavors with a delightful smoky kick. Perfect for chilly evenings, this soup is a satisfying way to warm up from the inside out.

Ingredients for Rustic Cabbage and Smoked Sausage Soup

The star of this dish is the smoked sausage, which brings a deep, savory flavor that permeates the soup. Olive oil is used to sauté the sausage and vegetables, adding a subtle richness. The yellow onion and garlic provide a fragrant base, while the green cabbage adds bulk and a gentle sweetness. Carrots and celery offer a classic aromatic trio with the onion, enhancing the soup’s depth. Chicken broth serves as the flavorful liquid base, alongside diced tomatoes which add a slight tang. A bay leaf contributes earthy notes, while paprika and caraway seeds introduce a touch of warmth and spice. Finally, fresh parsley brightens the bowl just before serving.

Tips & Tricks

  • Cut your vegetables evenly so they cook at the same rate.
  • If you prefer a thicker soup, mash some of the vegetables before serving.
  • Leftovers taste even better the next day as the flavors continue to develop.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread — perfect for dipping. For a bit of extra indulgence, top with grated parmesan or a dollop of sour cream. A side salad with a tangy vinaigrette can complement the soup’s richness nicely.

Frequently Asked Questions

Can I use a different type of sausage?
Absolutely! Kielbasa or chorizo are great alternatives that bring their unique flavors to the dish.
Can I make this soup vegetarian?
Yes, simply omit the sausage and use vegetable broth instead of chicken broth. You might want to add some smoked paprika to retain a hint of smokiness.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

Rustic Cabbage and Smoked Sausage Soup Recipe Walkthrough

To start, heat the olive oil in a large pot over medium heat. Add your sliced smoked sausage and let it cook until browned, about 5 minutes. This step brings out the sausage's rich flavor and gives a nice crispy texture.

Next, toss in the chopped onion and minced garlic. Sauté them together until the onion turns translucent. This will take about 3-4 minutes and will fill your kitchen with a wonderful aroma.

After the onion and garlic are softened, stir in the chopped cabbage, carrots, and celery. Cook everything together for another 5 minutes, allowing the vegetables to begin softening and soaking up all the savory flavors.

Once the veggies are slightly tender, pour in the chicken broth and diced tomatoes. Toss in a bay leaf, paprika, and caraway seeds, then season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to a simmer. Let it all cook together for about 40 minutes, stirring occasionally. This simmering time allows all the flavors to meld beautifully.

Before serving, remove the bay leaf and stir in the fresh parsley. Give it a taste and adjust the seasoning if needed.

Why You'll Love This Recipe

  • Rich, smoky flavor from the sausage that complements the veggies.
  • Hearty and filling, great for a full meal.
  • Simple ingredients that pack a punch without breaking the bank.
  • One-pot wonder — less cleanup means more time to relax.

Ingredients

1 tbsp olive oil
1 lb smoked sausage, sliced
1 large yellow onion, chopped
3 cloves garlic, minced
5 cups green cabbage, chopped
3 large carrots, sliced
3 stalks celery, chopped
6 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 bay leaf
1 tsp paprika
1/2 tsp caraway seeds
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the sliced smoked sausage and cook until browned, about 5 minutes.
2. Add chopped onion and minced garlic to the pot, sautéing until the onion is translucent.
3. Stir in the chopped cabbage, carrots, and celery, cooking for an additional 5 minutes until vegetables begin to soften.
4. Pour in the chicken broth and diced tomatoes, and add the bay leaf, paprika, caraway seeds, salt, and pepper.
5. Bring the mixture to a boil, then reduce heat and simmer for 40 minutes, stirring occasionally.
6. Remove the bay leaf, stir in fresh parsley, and adjust seasoning as desired before serving.

Ratings and Comments

Thank you for your rating!