Slow Cooker Sausage, Cabbage, and Potato Soup 4.8 ★

6 h 20 min | easy | low-fat, Mediterranean diet

Overhead view of a black slow cooker filled with sausage, cabbage, and potato soup in a tomato-tinged broth, showing sliced smoked sausage, potato chunks, carrots, cabbage, and diced tomatoes, garnished with chopped herbs on a white countertop.

Updated Dec 9, 2025

Prep Time	Cook Time	Total Time
20 min	6 h	6 h 20 min

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Introduction

This slow cooker sausage, cabbage, and potato soup is cozy, hearty, and packed with smoky flavor in every spoonful.

It’s the perfect set-it-and-forget-it dinner for busy weeknights or chilly weekends when you want real comfort food.

Smoked sausage, tender cabbage, and Yukon Gold potatoes simmer all day in a rich, tomato and chicken broth.

Close-up of a white bowl filled with sausage, cabbage, and potato soup—sliced smoked sausage, potato cubes, carrots, and wilted cabbage in a reddish broth, garnished with a few herbs.

How to Make Slow Cooker Sausage, Cabbage, and Potato Soup

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Prep the vegetables and sausage

Slice the smoked sausage into rounds and cut any very thick slices in half for easier bites.
Peel and dice the potatoes, slice the carrots, chop the cabbage and bell pepper, and mince the garlic.
Trim the dark green tops and root from the leek, then slice the pale and light green parts into half-moons.
Brown the sausage and aromatics (optional but tasty)

Heat a large skillet over medium heat and add the sausage slices in a single layer.
Cook, turning once or twice, until the sausage is nicely browned and some fat has rendered.
Scoop the sausage into the slow cooker, leaving a tablespoon or so of drippings in the skillet if possible.
Add the sliced leek and minced garlic to the skillet and cook, stirring, until softened and fragrant, about three minutes.
Tip the leek and garlic into the slow cooker, scraping in any browned bits for extra flavor.

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Layer everything into the slow cooker

Add the chopped cabbage, potatoes, carrots, bell pepper, and diced tomatoes with their juices to the slow cooker.
Pour in the chicken broth, then add the bouillon cube if using.
Sprinkle in the smoked paprika, thyme, celery seed, bay leaf, salt, and pepper.
Stir gently to tuck the cabbage down into the liquid, without breaking up the potatoes too much.
Slow cook the soup

Cover and cook on LOW for 6 to 8 hours, until the potatoes and vegetables are very tender.
Alternatively, cook on HIGH for 3 to 4 hours, watching that the potatoes do not overcook and turn mushy.
Finish, taste, and serve

Fish out the bay leaf and discard it, then stir the soup well from the bottom to recombine.
Taste and adjust the seasoning with more salt and pepper if needed, or a pinch of smoked paprika.
Ladle into bowls and serve hot, with crusty bread on the side if you like.

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Overhead close-up of a slow cooker filled with sausage, cabbage, and potato soup in a tomato-broth base, showing sliced smoked sausage rounds, potato chunks, carrots, cabbage, and peppers, garnished with chopped green herbs.

Substitutions

Use turkey sausage instead of smoked pork sausage: Turkey sausage lightens the soup a bit but still gives plenty of smoky, savory flavor and a satisfying meaty texture.
Swap Yukon Gold potatoes with red potatoes: Red potatoes hold their shape slightly better, so the soup stays a bit chunkier while still tasting creamy and comforting.
Make it vegetarian with plant-based sausage and vegetable broth: Plant-based sausage and vegetable broth keep the soup rich and hearty, while removing the meat and chicken completely.

Two white bowls of sausage, cabbage, and potato soup in a tomato-tinged broth; the front bowl shows sliced smoked sausage, potato chunks, cabbage, and tomatoes, garnished with parsley on a white marble surface.

Tips

Brown the sausage for deeper flavor: Browning the sausage builds browned bits in the pan, which give the broth a deeper, smokier taste.
Cut vegetables in similar sizes: Aim to cut the potatoes, carrots, and sausage into similar bite-size pieces so everything cooks at about the same rate.
Adjust the thickness at the end: For a thicker soup, lightly mash some potatoes against the slow cooker side, then stir to distribute their starch.
Skim extra fat before serving: If the soup seems greasy, use a spoon to skim off some fat from the surface right before serving.
Season after it finishes cooking: Slow cooking can mute flavors, so always taste at the end and add more salt, pepper, or paprika if needed.

Nutrition Facts ^*

Energy	335	kcal
Protein	15	g
Total Fat	18	g
Carbohydrates	30	g
Dietary Fiber	6	g

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

FAQ

Can I cook this soup overnight in the slow cooker?: Yes, as long as your slow cooker has a reliable LOW setting and you refrigerate leftovers promptly in the morning.
What if my soup tastes bland after cooking?: First add a pinch of salt and stir, then taste again, because salt usually wakes up the smoky, savory flavors. You can also add a small splash of vinegar or lemon juice to brighten the flavor without extra salt.
How can I keep the potatoes from getting mushy?: Cut the potatoes into larger chunks and avoid cooking on HIGH for long, since higher heat breaks them down faster.
Can I freeze this soup for later meals?: Yes, this soup freezes well, though the potatoes soften a bit more after thawing. Cool it completely, then freeze in airtight containers and use within two months for best texture.
Can I make this soup on the stovetop instead of in a slow cooker?: Yes, use a large heavy pot, follow the same steps, and simmer gently for 45 to 60 minutes. Stir occasionally and add a splash of water if too much liquid evaporates while it simmers.

Serving Suggestions

This cozy slow cooker soup pairs nicely with crusty bread, buttered toast, or a simple green salad for a complete dinner.

For extra richness, finish each bowl with a drizzle of olive oil, grated Parmesan, or a spoonful of sour cream.

If you like a spicy kick, offer crushed red pepper or hot sauce at the table so everyone can customize.

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 4.8 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Shirley, Chicago: I like how easy this recipe is. However, I am a very busy Mom, so I did not brown the sausage first. 😊 I just put everything right in the crock-pot and used an extra bouillon cube since my broth was a little bland. It turned out absolutely perfect and delicious! 😋 We are a family of six, and the portion size of this recipe was great also! — 5 ★

Eunice: Smart call skipping the browning when time’s tight, Shirley; it still cooks up nicely in the slow cooker. Adding an extra bouillon cube is a solid fix if your broth needs a boost, and I’m glad the batch size worked well for your family of six!
Barbara, Houston, TX: I would recommend more smoked paprika, thyme and black pepper — 4 ★

Eunice: Good note, Barbara! If you want a bolder, smokier bowl, bump the smoked paprika and add thyme and black pepper a little at a time, then taste and adjust right before serving.
Holly: Just pulled this out of the slow cooker and it turned out so cozy and flavorful! 😊 Browning the sausage and leeks first really made it taste extra rich. Next time I’m adding a little splash of vinegar at the end for brightness. — 5 ★

Eunice: So happy it came out nice, Holly!
bigbaking, Miami, FL: So hearty and flavorful, turned out great! — 5 ★

Eunice: So happy it turned out so well!