Italian Sausage and Cabbage Soup is a hearty, comforting dish perfect for those who love the rich flavors of Italian sausage combined with the health benefits of fresh vegetables. The savory sausage, nutritious vegetables, and aromatic spices make it a favorite for family dinners and casual gatherings.
Italian Sausage and Cabbage Soup
When it comes to comfort food, Italian Sausage and Cabbage Soup stands out. It’s a dish that fills your kitchen with an inviting aroma and warms you from the inside out. The star of this soup is the Italian sausage, offering a slightly spicy and deeply savory flavor. The cabbage, not to be underestimated, adds a lovely texture and a boost of nutrients. This soup is ideal for those busy weekdays or lazy weekends when you crave something satisfying yet easy to prepare.
One of the best things about this recipe is its flexibility. You can adjust the heat level by varying the amount of chili flakes, or substitute the ground beef with another protein of your choice. The vegetables in the soup can also be swapped based on what’s in season or what you have on hand. Whether you stick to the recipe or make it your own, it’s sure to be delicious.
Why you’ll love this dish…
- Nutrient-Rich Vegetables: Cabbage, carrots, and bell peppers pack this soup with vitamins and fiber.
- Hearty and Satisfying: Perfect for filling up hungry bellies on a cold day.
- Customizable Heat: Adjust the chili flakes to suit your taste.
- Leftover-Friendly: Tastes even better the next day.
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Italian Sausage and Cabbage Soup shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Butter
- Onion
- Celery
- Carrots
- Red bell peppers
- Cabbage
- Ground beef
- Ground mild Italian sausage
- Chili flakes
- Salt
- Paprika
- Pepper
- Oregano
- Seasoning salt
- Diced tomatoes
- Tomato sauce
- Water
- Cooked rice
Try our Traeger Cabbage Rolls!
How to make Italian Sausage Soup with Cabbage
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Sauté
Cook onion, carrots, celery, and bell peppers in melted butter in a large pot.
2
Cabbage
Add cabbage and cook until it starts to soften.
3
Cook Meat
In a separate pan, cook the ground beef and Italian sausage with spices.
4
Soup
Combine the meat and vegetable mixtures, adding diced tomatoes, tomato sauce, and water.
5
Simmer
Simmer until vegetables are tender and serve with rice.
Serve with Cheddar Bay Biscuits!
Recipe FAQ
Can you make this recipe in advance?
YES! This soup is perfect for meal prep or even a delicious freezer meal. It holds up so well, and tastes even better the next day.
What’s the best way to store leftovers?
For long-term storage in the freezer, use a freezer baggie and remove all the air from the bag. Close tightly and freeze flat in individual portions for easy storage.
For short-term storage, use a covered dish in the fridge for 2-3 days, max.
What’s the best way to reheat leftovers?
Reheat in the microwave or on the stovetop until bubbling and hot.
Try our Over The Top Chili!
Serve this with…
More great soup recipes to love!
- Zuppa Toscana
- Beef Dumpling Soup Recipe
- Venison Chili
- Traeger Chicken Chili
- Smoked Chicken Pot Pie Soup
- Italian Sausage and Potato Soup
Italian Sausage and Cabbage Soup
We love this delicious soup that is filled with vegetables, Italian Sausage, and peppers!
Ingredients
- 3 tablespoons butter
- 2 large onion, peeled and diced
- 3 stalks celery, diced
- 3 large carrots, peeled and diced
- 3 red bell peppers, cored and diced
- 3 pounds shredded cabbage, *approx weight. I used 1 medium-sized head, shredded, it filled a 6 quart dutch oven to the top
- 1 pound ground beef
- 2 pounds ground mild Italian sausage
- 2 teaspoons chili flakes (I used Korean Gochugaru)
- 1 teaspoon salt
- 3 tablespoons paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1 teaspoon seasoning salt, like Lawry's or Johnny's
- 15 ounce can diced tomatoes
- 28 ounce can tomato sauce
- 6 cups water
- 3 cups cooked rice
Instructions
- Melt the butter in a large Dutch oven or stock pot. Place the onion, carrots, celery, and bell peppers inside, and cook over medium heat for 5 minutes.
- Add in the cabbage, and cook for an additional 10-15 minutes, or until the cabbage has started to soften and become pliable.
- In a separate pan, put the ground beef, Italian sausage, chili flakes, salt, pepper, oregano, seasoning salt, and paprika.
- Cook, stirring frequently, until the meat is cooked through. Drain off any excess grease, and place the meat into the dutch oven.
- Add the diced tomatoes, tomato sauce, and water to the pot. This is going to completely fill a 6 quart pot. If you have a 7 or 8 quart, I'd recommend using it! If you need to add a little less water, feel free.
- Reduce heat to low or medium low. Just enough to keep the soup at a simmer.
- Cook until the vegetables are tender. Serve with steamed rice on the side.
Notes
RICE
Most versions that I've seen of this include rice right in the soup. I prefer to make the rice in my rice cooker, and keep it separate until you serve it. This prevents your leftovers from having soggy overcooked rice the next day.
SALT
The amount of salt you need will vary according to taste, and also what brand of tomato sauce you use. Some are much saltier than others! Taste the soup at this point, and add in some additional salt/seasoning salt as needed.
HEAT
This isn't spicy at all with the amount of red pepper flakes called for. I'd add in some additional if there aren't any sensitive palates eating.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 622Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 101mgSodium: 1599mgCarbohydrates: 39gFiber: 7gSugar: 13gProtein: 35g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!