Smoked Sausage Cabbage Soup

This is a great tasting soup that’s easy to make. I made it in my soup kettle, so it was one pan.

How to make Smoked Sausage Cabbage Soup

I added olive oil to my kettle and then added the sausage (John Morell brand.) I stirred it while it cooked so it wouldn’t get brown spots. Then I added the vegetables to the meat in the kettle and continued stirring until the cabbage began to wilt. I filled the kettle with water until it was barely above the ingredients. Then I added Knorr Chicken Bouillon to taste. To give the soup a robust color, I added a sprinkle of tumeric. I put the lid on and simmered until the vegetables were tender. Delicious served with buttered bread.

Ingredients:

1 ring Polish sausage or smoked sausage, sliced

1 T. olive oil

2 to 3 small potatoes, peeled, halved, and sliced

1 small onion, halved and sliced

1 large carrot, peeled and sliced

1/2 of a 1 lb. bag of coleslaw mix or equal amounts of shredded cabbage

1 (14-1/2 oz.) can chicken broth

Salt and pepper to taste

Instructions:

Step 1:

In a large saucepan, heat oil and add sausage. Sauté until browned. Remove from pan with slotted spoon.

Step 2:

Put potatoes, onions, and carrots into pan.

Cook and stir a few minutes before adding slaw mix or cabbage.

Cook and stir until it begins to wilt.

Pour in chicken broth.

Add enough water to nearly cover.

Season with salt and pepper.

Simmer on low heat until vegetables are tender.

Add meat to pot and serve.

Notes:

Sausage Variations: While Polish or smoked sausage works great, feel free to experiment with other types of sausage like kielbasa, turkey sausage, or even andouille for a spicier kick.

Vegetable Additions: This soup is versatile! You can add other vegetables like bell peppers, celery, or even green beans for extra flavor and nutrition.

Cabbage Options: If you prefer, you can use fresh cabbage instead of coleslaw mix. Just chop it into bite-sized pieces. Napa or savoy cabbage can also add a nice texture.

Potato Types: Any type of potato works, but Yukon gold or red potatoes hold their shape well. Russets can become too soft, so adjust cooking time if using them.

Broth Choices: For added depth of flavor, consider using homemade chicken broth or low-sodium options to control the saltiness.

Seasoning: Taste the soup before serving and adjust salt and pepper as needed. Adding a pinch of smoked paprika or cayenne can enhance the smoky flavor.

Storage: This soup can be stored in the fridge for up to 3 days. If reheating, you may need to add a little water or broth as the vegetables may absorb liquid over time.

Freezing: This soup freezes well, but it’s best to freeze without the cabbage, as it can become mushy when reheated. Add fresh cabbage when you reheat the soup.

Serving Suggestions: Serve with crusty bread or a side salad for a complete meal. A sprinkle of fresh herbs like parsley or dill can add a nice touch.

Spicy Option: For those who enjoy a bit of heat, add red pepper flakes or diced jalapeños when sautéing the sausage.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of sausage?

Yes! You can substitute Polish sausage with kielbasa, turkey sausage, or even vegetarian sausage for a healthier or meat-free option.

What if I don’t have coleslaw mix?

You can use shredded cabbage instead.

About 4 cups of chopped cabbage will work well in place of the coleslaw mix.

Can I add more vegetables to the soup?

Absolutely! Feel free to add vegetables like bell peppers, green beans, or corn to enhance flavor and nutrition.

How can I make this soup spicier?

To add heat, incorporate red pepper flakes, diced jalapeños, or even a splash of hot sauce when sautéing the sausage.

Is this soup suitable for meal prep?

Yes! This soup keeps well in the fridge for up to 3 days and can be frozen for up to 3 months. Just add a little extra broth when reheating.

What can I serve with this soup?

This soup pairs nicely with crusty bread, cornbread, or a simple side salad.

You can also top it with fresh herbs for added flavor.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

If freezing, it’s best to leave out the cabbage until reheating.

Can I use vegetable broth instead of chicken broth?

Yes, using vegetable broth is a great option for a vegetarian version of this soup.

Just adjust seasoning as needed.

How long does it take to cook the soup?

The soup takes about 30-40 minutes to prepare and cook, making it a quick and satisfying meal.

Can I make this soup in a slow cooker?

Yes! Brown the sausage first, then combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.