Sausage Cabbage and Potato Soup 4.6 ★

45 min | easy | Mediterranean diet | See also: gluten-free alternative

Overhead view of a white Dutch oven filled with sausage, cabbage, and potato soup: slices of browned Andouille, potato chunks, carrots, onions, and wilted green cabbage in golden broth with black pepper and thyme sprigs, on a marble counter beside a dark towel and pepper grinder.

Updated Mar 12, 2026

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

Rate/Review

Introduction

This cozy sausage, cabbage, and potato soup is hearty, flavorful, and so comforting on a chilly night.

Smoky Andouille sausage adds a Cajun twist, while tender cabbage, carrots, and potatoes make every spoonful extra satisfying.

It’s an easy one-pot dinner that works perfectly for busy weeknights, meal prep, or feeding a hungry crowd.

Close-up of a blue patterned bowl filled with sausage, cabbage, and potato soup in a light broth, showing sliced carrots, potato cubes, and rounds of smoked sausage, topped with cracked pepper and herbs.

How to Make Sausage Cabbage and Potato Soup

Handsfree mode (keeps screen awake)

Prep the vegetables and potatoes

Chop the onion and carrots into small, even pieces so they soften at the same rate.
Mince the garlic and chop the cabbage into bite-size shreds or chunks, depending on your texture preference.
Peel and dice about one and a half pounds of waxy potatoes, such as Yukon Gold, into half inch cubes.
Brown the sausage

Heat the olive oil in a large heavy pot or Dutch oven over medium heat.
Add the sliced Andouille sausage in a single layer and cook until browned on both sides.
Work in batches if needed so the sausage actually browns instead of steaming.

Advertisement
Soften the onion, carrots, and garlic

Push the browned sausage to one side of the pot and add the chopped onion and carrots to the other.
Cook, stirring often, until the onion turns translucent and the carrots start to soften, about five minutes.
Stir in the minced garlic and cook just until fragrant, about thirty seconds.
Add the cabbage and potatoes

Add the chopped cabbage and diced potatoes to the pot and stir to combine with the sausage and aromatics.
Cook for two to three minutes so the cabbage starts to wilt and the potatoes warm slightly.
Pour in the broth and season

Crumble the chicken bouillon cube into the pot, then pour in the chicken broth.
Add the salt, black pepper, and dried thyme, then stir everything well, scraping up any browned bits.
Bring the soup up to a gentle boil over medium high heat.

Advertisement
Simmer until the potatoes are tender

Once the soup is bubbling, reduce the heat to low, cover the pot, and maintain a gentle simmer.
Cook until the potatoes are just tender when pierced with a fork, about fifteen to twenty minutes.
Stir the soup occasionally to keep the vegetables from sticking to the bottom.
Taste and adjust, then serve

Taste the broth and add a little more salt or pepper if you like a bolder flavor.
Ladle the soup into warm bowls and serve hot with crusty bread for dipping.
For extra freshness, garnish each bowl with chopped parsley or sliced green onion.

Overhead view of a white Dutch oven filled with sausage, cabbage, and potato soup—sliced smoked sausage rounds, potato chunks, carrot coins, and wilted cabbage in a clear broth, garnished with herbs on a marble surface.

Substitutions

Use smoked turkey sausage instead of Andouille: Smoked turkey sausage still brings that smoky, savory flavor but keeps the soup a bit lighter and less greasy. It also adds a slightly firmer bite, which holds up nicely during the simmer.
Swap chicken broth with vegetable broth: Vegetable broth works well if you prefer to skip poultry flavor or simply use what you already have on hand. The soup tastes a touch lighter, and the cabbage and sausage flavors stand out more clearly.
Replace potatoes with cauliflower florets: Cauliflower keeps that cozy, chunky texture but cuts the carbs and makes the soup feel a bit lighter. Add the florets at the same time as you would potatoes, and simmer until just tender.

Tips

Build deep flavor with a good sausage sear: Let the sausage sit undisturbed for a minute or two per side so it develops browned edges and flavorful bits. Those browned bits dissolve into the broth and give the soup a rich, slow cooked taste.
Use the right potato for creamy, not mushy, texture: Waxy potatoes like Yukon Gold or red potatoes hold their shape better than russets in this style of soup. They stay tender and creamy without breaking apart during the simmer.
Adjust broth thickness to your liking: If the soup feels too brothy, mash a few potato pieces against the pot to release starch and thicken it. For a thinner soup, stir in a splash of extra broth or hot water at the end.
Do a final salt check at the very end: Andouille, bouillon, and broth all contain salt, so always taste before adding more at the finish. If it is already salty enough, balance the flavors with a squeeze of lemon instead.
Make it ahead for even better flavor: Like many soups, this one tastes even better the next day after the flavors have time to mingle. Cool completely, refrigerate overnight, then reheat gently over medium low heat so the potatoes do not overcook.

Nutrition Facts ^*

Energy	271	kcal
Protein	15	g
Total Fat	19	g
Carbohydrates	10	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

What if my soup tastes too salty?: First, add a cup of unsalted broth or hot water to dilute the saltiness a bit. You can also toss in a peeled potato chunk, simmer, then remove it to absorb a little extra salt.
How can I keep the cabbage from getting mushy?: Cut the cabbage into larger pieces and add it midway through cooking, not right at the start. If you like a little crunch, stir in a small handful of cabbage during the last five minutes.
Why are my potatoes still hard after simmering?: Make sure the soup is actually simmering, with small steady bubbles, not just barely warm. If the pieces are large, cut them smaller and continue cooking until they pierce easily with a fork.
Can I make this soup in a slow cooker?: Yes, brown the sausage and saute the onions, carrots, and garlic on the stove first for best flavor. Transfer everything to the slow cooker, add the remaining ingredients, and cook on low for six to eight hours.
How should I store and reheat leftovers?: Cool the soup, store it in airtight containers, and refrigerate for up to four days. Reheat gently on the stove over medium low heat, adding a splash of broth if it has thickened. You can also reheat single portions in the microwave, stirring halfway for even warming.

Serving Suggestions

This cozy sausage, cabbage, and potato soup pairs beautifully with a simple green salad or buttered cornbread.

For a special touch, finish each bowl with a swirl of heavy cream or a spoonful of grated Parmesan.

If you like spice, set out hot sauce or crushed red pepper so everyone can customize their bowl.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.6 ★ (out of 5) based on 8 reviews.

Post your review and pictures below! ⬇︎

Tommie Blake, Austin: This is the best sausage cabbage and potato soup I have ever had and a staple recipe for me! — 5 ★

Eunice: Happy it’s become a staple for you, Tommie!
Christy, Huntsville, AL: This soup is so good and super easy! Def adding this one to the rotation. Made it pretty much as written, except I didnt have dried thyme so I left that out. Still came out great! — 5 ★

Eunice: So glad it worked out for you, Christy! Leaving out the thyme is totally fine.
Bonnie, Jersey City, NJ: Perfect cozy dinner party soup, total crowd-pleaser 🥘✨ — 5 ★

Eunice: Love hearing that, Bonnie!
Andrew, Nashville TN: Nice and hearty, family loved it! — 5 ★

Eunice: Glad it hit the spot for your family, Andrew!
Allison, Menomonie WI: BIG portions. I froze half in quart bags and it reheated great for lunches. — 4 ★

Eunice: Glad it reheated well for lunches, Allison! This soup does make a generous batch, so freezing some is a smart move.
Liz: made it in the slow cooker on low ~6 hrs after browning sausage on the stove. Came out perfect; potatoes held their shape — 5 ★

Eunice: Glad to hear the slow cooker method worked so well, Liz! Thanks for sharing your approach with browning the sausage first.
Courtney, Madison WI: good but greasy for me 😕 — 3 ★

Eunice: That can happen with smoked sausage. If you’d like a lighter broth, you could drain some fat after browning the sausage before adding the veggies.
Megan: YUM. I added carrots because I had some, still worked fine. kids ate without complaining (!!) — 5 ★

Eunice: Glad it worked out, Megan! The carrots actually fit right in, and I’m happy to hear the kids enjoyed it too.