Cabbage, Sausage, and potatoes soup are simmered in a simple herbed broth to make this very easy and quick soup. It is perfect for a weeknight dinner or a simple weekend lunch. I love using sausage in my soups because it adds a whole lot of flavor with minimal effort.
This soup has become a favorite and I’ve been making this recipe for a couple of years now. I love the ease of recipes like this one for making it easy to get dinner on the table, even on the busiest of nights.
Use a hot sausage or an Italian sausage, choose your favorite flavor, either one will be delicious. My preference is usually towards the hot or spicy sausage simply because my whole family likes it and a couple of my kids aren’t big fans of Italian sausage.
Adapted from: barefeetinthekitchen.com
INGREDIENTS
1 bay leaf
1 stalk celery, diced
2 medium carrots, peeled and diced
1 small green cabbage, chopped into bite-sized pieces
3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
3 cloves garlic, minced
1 pound kielbasa sausage*, sliced into bite-sized pieces
6 cups chicken or vegetable stock
1 pound red potatoes, diced
1 tablespoon Italian seasoning, homemade or store-bought
Kosher salt and freshly-cracked black pepper
2 tablespoons extra-virgin olive oil
INSTRUCTIONS
Number one: Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
Number two: Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
Number three: Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed. (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor. A pinch of crushed red pepper flakes will also help bring out the flavors.)
Number four: Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
NOTES
a. If making this recipe gluten-free, be sure to double-check that your sausage is certified GF.
b. Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like. (Bratwurst also works!)
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