Octoberfest Sausage Soup

Celebrate the flavors of fall with this hearty Octoberfest Sausage Soup, a comforting one-pot meal inspired by Bavarian traditions. Loaded with smoky sausage, tender russet potatoes, green cabbage, and sweet carrots, this soup strikes the perfect balance between rustic and indulgent. A splash of your favorite lager or ale adds a rich, malty depth, while warming spices like thyme and paprika enhance the savory broth. Finished with a touch of creamy goodness and a sprinkle of fresh parsley, this soup is perfect for cozy autumn evenings or as a star dish at your Oktoberfest festivities. Serve it with crusty bread or pretzels for an authentic German-inspired feast!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces smoked sausage
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 medium russet potatoes, peeled and diced
• 4 cups green cabbage, shredded
• 2 medium carrots, diced
• 6 cups chicken or vegetable broth
• 1 cup beer (lager or ale)
• 1 teaspoon dried thyme
• 1 teaspoon ground paprika
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Slice the smoked sausage into 1/4-inch pieces and set aside.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Stir in the potatoes, shredded cabbage, and diced carrots. Cook for 5 minutes, stirring occasionally, to begin tenderizing the vegetables.

Step 5

Pour in the chicken or vegetable broth and beer. Add the thyme, paprika, bay leaf, salt, and black pepper. Stir well to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes and carrots are tender.

Step 7

In a separate pan, cook the sliced smoked sausage over medium heat until browned, about 5 minutes. Add the cooked sausage to the soup.

Step 8

Stir in the heavy cream and let the soup simmer for another 5 minutes to heat through. Adjust salt and pepper to taste if needed.

Step 9

Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh chopped parsley if desired.

Step 10

Serve hot with crusty bread or pretzels for a satisfying Octoberfest-inspired meal.

Nutrition Facts

Serving size	3479.5 grams (3479.5g)

Amount per serving	% Daily Value*
Calories	2576

Total Fat 157.20g	202%
Saturated Fat 69.40g	347%
Polyunsaturated Fat NaNg
Cholesterol 420mg	140%
Sodium 11501mg	500%
Total Carbohydrate 201.00g	73%
Dietary Fiber 24.80g	89%
Total Sugars 32.40g
Protein 80.60g	161%

Vitamin D 0IU	0%
Calcium 486mg	37%
Iron 16mg	86%
Potassium 5431mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 12.7%

Carbs: 31.6%