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This spicy sausage and 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 set out to use my dad’s original recipe as inspiration for this low carb cabbage soup recipe. Cold weather means my favorite dinner solution is a big pot of soup on the stove top. This recipe is easy enough to enjoy on busy weeknights too!
To make this cabbage sausage soup you’ll need some simple ingredients like your favorite sausage, fresh vegetables, and a few seasonings. They work together to create a hearty soup that’s so delicious but light. Do a little chopping, add it all to your pot, and you’re ready to go. It’s that easy!
I use a chicken or beef sausage but pork or turkey 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!
If you’re craving more light soup recipes this soup season I have plenty! I suggest my The Best No Bean Low Carb Turkey Chili, Salsa Verde Chicken Soup, Chicken and Cauliflower Rice Soup, 30 Minute Dairy Free Tomato Soup, or Instant Pot Chicken and Vegetable Soup. My 30 Minute Low Carb Lemon Chicken Soup has a bright lemon flavor and a light broth you’ll enjoy. Feeling in the mood to use your slow cooker? Try Slow Cooker Chicken Fajita Soup.
Sausage and Cabbage Soup Ingredients
- Olive or avocado oil: The oil helps us sauté the diced onion, celery, and carrots until tender. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
- Sausage or kielbasa: You can use pork, chicken, beef, or turkey sausage. I most often use chicken sausage or beef sausage.
- Onion: White or yellow onion both work well.
- Celery: Celery is considered an aromatic along with onion and garlic, meaning it adds aroma and flavor to dishes. The taste of the celery itself won’t stand out, but it works with the other aromatics to add extra flavor that is especially appreciated in soups and stews.
- Green bell pepper: Green bell peppers are the most popular of the bell peppers. They have a slightly bitter taste and aren’t as sweet as red or orange bell peppers.
- Green cabbage: We’re using a head of cabbage in this soup.
- Canned diced tomatoes: I recommend fire-roasted tomatoes if they’re available in your grocery store but any canned tomatoes will work well.
- Chicken stock or broth: Both chicken stock and chicken broth can be used in this chili. Stock is typically made by simmering chicken bones for hours along with carrots, celery, and onion. Broth is made by simmering the whole chicken instead of only the bones. You can sub vegetable broth if that’s what you have on hand.
- Green onion: Thinly sliced green onion adds some crunch and freshness.
- Cilantro: Cilantro is a popular flat-leafed herb that’s often confused with parsley. It has a stronger flavor than parsley and is used in a variety of cuisines around the world.
- Seasonings: Cajun or creole seasoning, salt, and black pepper are all you need to add more flavor to this easy soup.
How to Make Sausage and Cabbage Soup
Start by sautéing the sausage, onion, and celery in a large pot with oil on medium heat. Then add bell pepper and sauté.
Add chopped 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. Pair with crusty bread for dipping!
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. Smoked sausage, kielbasa sausage, polish sausage, Italian sausage… any type of sausage will be delicious in this hearty cabbage soup.
How to adjust the spiciness of this soup
This tasty 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 sausage and cabbage soup freeze well?
Oh yes it does! This is a great recipe to freeze for meal prep. Let the soup cool and then store in a freezer safe container like a freezer bag. I prefer those because the soup can lay flat to occupy less space in the freezer. To reheat, 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. Feel free to double this recipe so you have plenty to freeze.
How to Store Leftover Sausage and Cabbage Soup
Want to enjoy this comforting soup the next day or later in the week? Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop on low to medium-low heat until warmed through.
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Spicy Sausage and Cabbage Soup
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks phenomenal.  What are your suggestions. To cut down on carbs. Ugh. 20 crabs in one meal for one serving is huge.  Any suggestions. I am doing fantastic on low carb diet.  Have lost 55lbs but I maintain less than 20 carbs a day and do very very well have labs checked in routine basis.  For medical reasons. Can’t work out.  20 carbs in one meal would blow my whole day.  Appreciate any thoughts. Â
Hello! Your highest source of carbs in this soup are the cabbage, chicken stock, onion, and diced tomatoes. If you reduce any of those you’ll bring down your total carbs. Hope that helps!
Your recipes never disappoint! This soup is AMAZING! Easy to make and great for meal prepping  people like myself. Thanks again for another wonderfully delicious recipe!
Great soup! It is perfect for these cooler days.
We love this soup.  I make it once a week and can’t wait to eat it again. Â
Yes!! I love this soup too, Susan! Thank you!