Old-Fashioned Cabbage Soup Recipe — Classic Comfort in 30 Minutes

Cabbage Soup With Sausage And Potatoes

Winter is here and a snowstorm calls for something comforting. This old-fashioned cabbage soup with sausage and potatoes is a perfect choice: simple, hearty, and ready in under an hour. Nothing beats the warmth of a steaming bowl on a cold day.

The soup combines classic, pantry-friendly ingredients—sausage, cabbage, potatoes, and basic vegetables—into a rich, flavorful broth. It has the satisfying, home-cooked taste of recipes passed down through generations, while remaining straightforward to prepare.

For the sausage I used a 12-ounce ring of beef Polska kielbasa, sliced thin. The browned slices add depth and a smoky note that infuses the whole pot. One ring is enough to flavor a large batch of soup.

The vegetables are straightforward and nutritious: cabbage, leeks, carrots, celery, red potatoes, and garlic. Leeks offer a milder, sweeter onion flavor and are gentle on the stomach for anyone sensitive to onions. Together the vegetables bring color, texture, and natural sweetness to the soup.

Chopping the vegetables is the most time-consuming step, but it’s also the most satisfying. The vibrant colors are a reminder of how nourishing this soup is. Once everything is prepped, the pot comes together quickly.

Seasonings are kept simple: Italian seasoning, garlic, a bay leaf, salt, and plenty of black pepper. Italian seasoning complements the sausage and vegetables unexpectedly well. Add salt sparingly until the soup is assembled; you can always adjust at the end. This soup benefits from a good amount of black pepper, which brightens the flavors.

How To Make Old-Fashioned Cabbage Soup

Start by heating olive oil in a large soup pot and lightly browning the sliced sausage. Some pieces will brown more than others, which creates extra flavor. Remove the browned sausage and set it aside.

In the same pot, sauté leeks, celery, garlic, and carrots in the remaining oil for about five minutes until softened and fragrant. Fresh garlic is best, but jarred minced garlic works in a pinch.

Pour in the broth and scrape any browned bits from the bottom of the pot; those bits add great flavor. You can use prepared vegetable or chicken broth, but a concentrated vegetable bouillon or soup base mixed with water gives the best depth. Add the bay leaf, diced potatoes, and shredded cabbage, then simmer until the potatoes are tender—about 15 minutes.

Return the browned sausage to the pot, taste and adjust seasonings, remove the bay leaf, and serve. The soup is delicious immediately, and it often tastes even better the next day after the flavors have melded.

The Verdict Is In On Old-Fashioned Cabbage Soup

This soup won over a skeptical palate at my house. One hesitant taster tried a spoonful and promptly declared it “absolutely wonderful.” It’s a comforting, uncomplicated dish that satisfies without fuss.

Leftovers are a bonus: the flavors deepen after resting overnight, making reheated servings even more rewarding. This recipe makes a generous batch—perfect for feeding a family or for lunches during the week.

PRINTABLE RECIPE CARD

Yield: 8 servings

Old-Fashioned Cabbage Soup

Here’s a hearty soup you can make in less than an hour with simple ingredients. It’s comforting, flavorful, and family-friendly.

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Ingredients

• One 12-ounce ring of beef Polska kielbasa, sliced
• 2 Tbsp olive oil
• 2 medium leeks, thinly sliced (white and pale green parts only)
• 3 carrots, scraped and sliced (about 2 cups)
• 6 small red potatoes (about 1 lb), scrubbed and diced (skin on)
• 2 stalks celery, sliced
• One small head of cabbage, shredded (about 4–5 cups)
• 2 quarts water
• About 1/4 cup vegetable soup base or 4 large vegetable bouillon cubes
• 2 tsp minced garlic (fresh or from a jar)
• 2 tsp Italian seasoning
• One bay leaf
• Kosher salt and black pepper to taste

Instructions

1. Slice the kielbasa about 1/2″ thick. In a large soup pot, brown the slices lightly in olive oil, then remove and set aside.
2. Add the leeks, carrots, and celery to the pot and sauté for 4–5 minutes until softened.
3. Add the cabbage and garlic and sauté for another 4–5 minutes.
4. Stir in the water, potatoes, vegetable bouillon or soup base, bay leaf, Italian seasoning, salt, and pepper. Simmer until the potatoes are tender, about 15 minutes.
5. Taste and adjust seasonings, add plenty of black pepper if desired, return the browned sausage to the pot, remove the bay leaf, and serve.

Craving more soups? Try lasagna soup, split pea and ham, or a comforting hamburger vegetable soup. Search “soup” on the site for additional recipes. What is your family’s favorite soup?

Soup brightens a cold, dark evening and makes home feel warmer. If this recipe resonated with you, please consider sharing it on social media.