Red Cabbage and Sausage Soup

Warm up with a hearty and flavorful Red Cabbage and Sausage Soup, a comforting one-pot meal that blends smoky sausage, tender vegetables, and vibrant red cabbage into a satisfying bowl of goodness. This easy-to-make soup is packed with wholesome ingredients like carrots, celery, potatoes, and a savory broth infused with tomato paste, thyme, and paprika for a rich depth of flavor. Perfect for cozy weeknight dinners or meal prepping, this soup’s stunning purple hue from the cabbage makes it as visually appealing as it is delicious. Serve it hot with crusty bread for a complete, nourishing meal that’s sure to become a family favorite. Ideal for those seeking hearty soups, sausage-based recipes, or cabbage dishes, this recipe is a must-try for comfort food lovers!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces sausage (smoked, or fresh)
• 1 large yellow onion
• 3 whole garlic cloves
• 2 medium carrots
• 2 stalks celery stalks
• 1 small head red cabbage
• 2 medium potatoes
• 6 cups chicken or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat and add the olive oil.

Step 2

Slice the sausage into bite-sized pieces and add to the pot. Cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set it aside.

Step 3

Chop the onion, mince the garlic, and dice the carrots and celery. Add them to the pot and sauté for 5-6 minutes, stirring occasionally, until softened and fragrant.

Step 4

Shred the red cabbage and peel and dice the potatoes. Add them to the pot and stir well to combine.

Step 5

Return the sausage to the pot, then add the chicken or vegetable broth, tomato paste, dried thyme, paprika, bay leaf, salt, and black pepper. Stir well to incorporate the tomato paste into the liquid.

Step 6

Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for 30-35 minutes, or until the vegetables are tender and the flavors have melded together.

Step 7

Taste the soup and adjust the seasoning with additional salt and pepper as needed.

Step 8

Remove the bay leaf before serving.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or rolls on the side.

Nutrition Facts

Serving size	2724.1 grams (2724.1g)

Amount per serving	% Daily Value*
Calories	1858

Total Fat 136.20g	175%
Saturated Fat 43.50g	217%
Polyunsaturated Fat 2.80g
Cholesterol 259mg	86%
Sodium 10725mg	466%
Total Carbohydrate 94.00g	34%
Dietary Fiber 22.10g	79%
Total Sugars 41.00g
Protein 63.20g	126%

Vitamin D 0IU	0%
Calcium 479mg	37%
Iron 12mg	65%
Potassium 3455mg	74%

*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: 66.1%

Protein: 13.6%

Carbs: 20.3%