Spicy Sausage & Cabbage Soup
This Spicy & Cabbage Soup is light but very big on flavor. A total winner for anyone who wants some heat!
Update: This recipe was originally published in 2018 and has been republished with all new photos.
When I visit my parents my dad often makes his pinto bean soup. It’s a favorite because it really packs the heat and it’s loaded with beef sausage. I had three bowls in one sitting last week. Don’t judge me. I can’t tell you how many times I’ve suggested that he make a big batch for me to take home and freeze. (Hint, hint, Dad. Feel free to do that next time I’m in town.)
I wanted to take his genius and make a version without beans. The ingredients are simple. They work together to create a hearty soup that’s good for you and tasty. Do a little chopping, add it all to your pot, and you’re ready to go.
I use a beef sausage but pork or chicken could work just as well if that’s your preference. If you use a sausage that’s already spicy start with less cajun or creole seasoning than the recipe calls for. My parents use 1 tablespoon and I use 1 1/4 tablespoons. Taste it as you go until you get exactly what you want!
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Olive oil
- Bell pepper
- Diced tomatoes
- Chicken stock
- Cajun or creole seasoning
- Green onion
- Salt and pepper
Start by sautéing the sausage, onion, and celery in a large soup pot with oil. Then add bell pepper and sauté.
Add cabbage, diced tomatoes, chicken stock, and cajun seasoning (I like Tony Chachere’s Original Creole Seasoning). If your sausage is already spicy start with less cajun seasoning and taste before adding more. Stir. Bring to a boil. Reduce heat, cover, and simmer.
Salt and pepper to taste. Stir in green onion and cilantro a few minutes before you’re ready to serve.
What kind of sausage should you use?
Beef, turkey, chicken, and pork sausages all work great. Beef is usually my personal preference in this particular soup but it’s totally up to you.
How to adjust the spiciness of this soup
This soup is designed to have some heat but you can increase or decrease the spiciness to suit your preferences. Simply start with less cajun or creole seasoning, taste, and add more if you like.
Also be sure to avoid using a spicy sausage if you’re looking to decrease the heat!
Does this soup freeze well?
Oh yes it does! This soup freezes, thaws, and reheats beautifully. Just add it to a pot on the stove over low to medium-low heat, stirring frequently. You can also reheat in the microwave after thawing.
Spicy Sausage & Cabbage Soup
- 2 tbsp olive or avocado oil
- 1 lb beef sausage, Cut into half-circles. Chicken or Pork would also work.
- 2 medium white or yellow onions, finely diced
- 4 ribs celery, chopped
- 2 green bell peppers, finely diced
- 1 head of cabbage, chopped
- 56 oz cans of diced tomatoes, two 28 oz cans
- 32 oz chicken stock
- 1 1/4 tbsp cajun or creole seasoning
- salt & pepper to taste
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- Heat oil over medium heat in a large pot. Add sausage, onion, and celery. Sauté for approximately 5 minutes, stirring frequently.
- Add bell pepper, stir, and sauté for an additional 3 minutes.
- Add cabbage, diced tomatoes, chicken stock, and Cajun seasoning (I like Tony Chachere's Original Creole Seasoning). If your sausage is already spicy start with less Cajun seasoning and taste before adding more.
- Stir. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Salt and pepper to taste.
- Stir in green onion and cilantro a few minutes before you’re ready to serve.