Can I Make Cabbage and Sausage Soup Ahead of Time?

Yes. Cabbage and Sausage Soup is an excellent make-ahead meal because the sausage, herbs, tomatoes, and vegetables develop even more flavor as they sit together. Prepare the soup as directed, allow it to cool, and store it in an airtight container in the refrigerator for up to three days. When you're ready to eat, reheat individual portions in the microwave or warm a larger batch gently on the stovetop. If the broth has thickened during storage, add a small splash of chicken broth or water while reheating.

What Type of Sausage Is Best for Cabbage and Sausage Soup?

Italian sausage is an ideal choice for Cabbage and Sausage Soup because it already contains seasonings that complement cabbage, garlic, tomatoes, and Italian herbs. Mild or sweet Italian sausage creates a savory, family-friendly soup, while hot Italian sausage adds noticeable heat. Bulk sausage is particularly convenient because it can go directly into the pot. If you only have sausage links, simply remove the casings before browning the meat. Turkey or chicken sausage can also be used for a variation, although the flavor and richness may differ.

Can You Freeze Cabbage and Sausage Soup?

Yes, Cabbage and Sausage Soup can be frozen for up to three months. Allow the finished soup to cool completely before transferring it to freezer-safe containers. Portioning it before freezing makes it easier to thaw only what you need. Thaw frozen soup overnight in the refrigerator before reheating, or warm it carefully from frozen. If you're planning specifically for freezer meals, avoid adding pasta before freezing because it can become overly soft after thawing and reheating.

Easy Cabbage and Sausage Soup for a Cozy Dinner

Name: Cabbage and Sausage Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound bulk Italian sausage, crumbled; 1/2 teaspoon Italian seasoning; 1 medium yellow onion, diced; 2 medium carrots, peeled and diced; 1 stalk celery, diced; 1 small head green cabbage, core removed and diced, about 1.5 to 2 pounds; 3 cloves garlic, minced; 6 cups low-sodium chicken stock or broth; 1 (28-ounce) can diced tomatoes with juices; 1 bay leaf; Salt, to taste; Ground black pepper, to taste; Chopped fresh parsley, optional for serving

Description

Cabbage and Sausage Soup is an easy, hearty one-pot meal made with savory Italian sausage, tender green cabbage, carrots, celery, tomatoes, garlic, and a flavorful chicken broth. Ready in less than an hour, this comforting stovetop soup is perfect for weeknight dinners and meal prep.

Ingredients

Scale

1 tablespoon olive oil
1 pound bulk Italian sausage, crumbled
1/2 teaspoon Italian seasoning
1 medium yellow onion, diced
2 medium carrots, peeled and diced
1 stalk celery, diced
1 small head green cabbage, core removed and diced, about 1.5 to 2 pounds
3 cloves garlic, minced
6 cups low-sodium chicken stock or broth
1 (28-ounce) can diced tomatoes with juices
1 bay leaf
Salt, to taste
Ground black pepper, to taste
Chopped fresh parsley, optional for serving

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Instructions

Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the crumbled Italian sausage and cook until browned, breaking it into smaller pieces as it cooks. Season with the Italian seasoning.
Add the diced onion, carrots, and celery. Cook for 2 to 3 minutes, stirring occasionally, until the onion begins to soften.
Add the chopped cabbage and cook for another 3 minutes, stirring so it combines evenly with the sausage and vegetables.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Pour in the chicken stock and diced tomatoes with their juices. Add the bay leaf and season lightly with salt and black pepper.
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 30 minutes, or until the cabbage is tender.
Remove and discard the bay leaf. Taste the soup and adjust the salt and black pepper as needed.
Ladle the Cabbage and Sausage Soup into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread.

Notes

Use mild, sweet, or hot Italian sausage depending on your preferred level of spice.
Bulk Italian sausage is easiest to use. If using sausage links, remove the casings before cooking.
Do not automatically drain all of the rendered sausage fat because it adds savory flavor to the soup. If there is excessive grease, carefully remove only the excess.
For extra heat, add a pinch of crushed red pepper flakes.
Cannellini beans, diced potatoes, green beans, spinach, or cooked pasta can be added for a heartier variation.
Chicken broth can be replaced with beef broth or vegetable broth if preferred.
Always remove and discard the bay leaf before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Cool the soup completely before freezing in freezer-safe containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 376 kcal
Sugar: 7 g
Sodium: 667 mg
Fat: 28 g
Saturated Fat: 9 g
Unsaturated Fat: 17 g
Trans Fat: Not specified
Carbohydrates: 16 g
Fiber: 5 g
Protein: 18 g
Cholesterol: 57 mg