Italian Sausage and Cabbage Soup is a warm, satisfying one-pot meal that balances robust Italian sausage flavors with the tender, nutrient-rich texture of cabbage and other fresh vegetables. This adaptable soup is ideal for busy weeknights, meal prep, or a cozy family dinner when you want something filling, flavorful, and straightforward to prepare.
Italian Sausage and Cabbage Soup
This soup fills the kitchen with an inviting aroma and delivers comforting, layered flavors. Ground mild Italian sausage provides herb-forward, slightly savory notes, while shredded cabbage softens into the broth and contributes bulk and fiber. Sweet carrots, crunchy celery, and diced bell peppers round out the vegetable base. Tomato sauce and diced tomatoes create a rich, tangy broth that pairs perfectly with steamed rice or crusty bread.
The recipe is highly flexible: swap proteins, reduce or increase chili flakes to control heat, and substitute seasonal vegetables as needed. It reheats well and often tastes even better the next day, making it an excellent choice for leftovers or freezer meals.
Why You’ll Love This Recipe
- Nutrient-Rich Vegetables: Cabbage, carrots, celery, and bell peppers supply vitamins, fiber, and color.
- Hearty and Filling: Italian sausage and optional rice make this a satisfying main course.
- Customizable Heat and Flavor: Adjust chili flakes, seasoning, or sausage type to match your taste.
- Great for Meal Prep: Holds up well in the fridge or freezer and often improves after a day.
Recipe Shopping List
Below is a consolidated shopping list so you can gather everything before you start. Quantities and full instructions are provided in the recipe card further down.
- Butter — for sautéing the vegetables.
- Onion — builds savory depth.
- Celery — adds subtle crunch and flavor.
- Carrots — sweetness and texture.
- Red bell peppers — mild sweetness to balance spice.
- Shredded cabbage — main vegetable, softens into the soup.
- Ground beef (optional) — extra protein if desired.
- Ground mild Italian sausage — main protein for classic flavor.
- Chili flakes (or gochugaru) — for heat; adjust to taste.
- Salt, black pepper, oregano, seasoning salt — core seasonings.
- Paprika — adds warmth and color.
- Canned diced tomatoes — acidity and texture.
- Tomato sauce — creates the broth base.
- Water — to adjust consistency.
- Cooked rice — serve on the side or stir in at serving.
How To Make This Recipe
This overview summarizes the main steps. Follow the full recipe below for exact measurements and timing.
- Sauté the vegetables: Melt butter in a large Dutch oven. Add diced onion, carrots, celery, and red bell peppers. Cook over medium heat for about 5 minutes until softened.
- Add the cabbage: Stir in shredded cabbage and continue cooking for 10–15 minutes, until the cabbage begins to wilt and soften.
- Brown the meat: In a separate skillet, combine ground beef (if using) and Italian sausage with chili flakes, salt, black pepper, oregano, seasoning salt, and paprika. Cook until fully browned, then drain excess fat.
- Combine and simmer: Add the cooked meat back to the pot with the vegetables. Stir in diced tomatoes, tomato sauce, and water. Bring to a gentle simmer.
- Finish: Reduce heat to low or medium-low and simmer until vegetables are tender and flavors meld. Serve with steamed rice on the side or spoon rice into bowls before ladling soup over it.
Recipe FAQ
Yes. This soup freezes and refrigerates well. Flavors deepen after a day, making it excellent for meal prep or batch cooking.
For longer storage, portion the soup into freezer-safe containers or bags, remove excess air, and freeze flat. For short-term storage, keep covered in the refrigerator for 2–3 days.
Reheat gently on the stovetop over medium-low heat or warm in the microwave until hot and steaming. If the soup thickened in the fridge, add a splash of water while reheating.
Serve This With
- Jalapeño cheddar cornbread muffins — add a spicy-sweet contrast.
- Fresh Greek salad — a bright, crisp side.
- Steamed jasmine or long-grain rice — classic and filling accompaniment.
More Soup Recipes
- Zuppa Toscana
- Beef Dumpling Soup
- Venison Chili
- Traeger Chicken Chili
- Smoked Chicken Pot Pie Soup
- Italian Sausage and Potato Soup
Italian Sausage and Cabbage Soup
A vegetable-forward, sausage-packed soup with a tomato-based broth. Serve with rice or crusty bread for a complete meal.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients
- 3 tablespoons butter
- 2 large onions, diced
- 3 stalks celery, diced
- 3 large carrots, peeled and diced
- 3 red bell peppers, cored and diced
- 3 pounds shredded cabbage (about 1 medium head)
- 1 pound ground beef (optional)
- 2 pounds ground mild Italian sausage
- 2 teaspoons chili flakes (Korean gochugaru optional)
- 1 teaspoon salt, plus more to taste
- 3 tablespoons paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 teaspoon seasoning salt
- 1 (15 oz) can diced tomatoes
- 1 (28 oz) can tomato sauce
- 6 cups water (adjust to desired consistency)
- 3 cups cooked rice, for serving
Instructions
- In a large Dutch oven, melt butter over medium heat. Add onions, carrots, celery, and bell peppers. Sauté about 5 minutes until softened.
- Add shredded cabbage and cook 10–15 minutes until cabbage begins to wilt and becomes tender.
- Meanwhile, in a separate skillet, combine ground beef (if using) and Italian sausage with chili flakes, salt, pepper, oregano, seasoning salt, and paprika. Cook until browned, stirring to break up meat. Drain excess grease.
- Transfer the cooked meat to the Dutch oven with the vegetables. Stir in diced tomatoes, tomato sauce, and water. Bring to a gentle simmer.
- Reduce heat to low or medium-low and simmer until all vegetables are tender and flavors are blended, about 30–40 minutes. Adjust seasoning to taste.
- Serve hot with steamed rice on the side or add rice directly to bowls before ladling soup.
Notes
Rice: To avoid soggy leftovers, cook rice separately and add it when serving. This keeps stored portions from getting mushy.
Salt: Tomato products vary in salt content. Taste before adding extra salt and adjust as needed.
Heat: The recipe is mildly spicy as written. Add more chili flakes or a pinch of cayenne if you prefer heat.
Nutrition (estimate, per serving)
Calories: 622 | Total Fat: 37g | Saturated Fat: 15g | Cholesterol: 101mg | Sodium: 1599mg | Carbohydrates: 39g | Fiber: 7g | Sugar: 13g | Protein: 35g
Nutrition data is an estimate. Consult a nutrition professional if you require precise information.