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Cabbage Soup with Sausage

This Cabbage Soup with Sausage is a warm, healthy bowl of comfort! Full of flavor and tasty veggies! And it's gluten free, and low carb!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 Cups
Calories 102kcal
Author Taylor Kiser


  • 1 Tbsp Olive oil
  • 1/2 Small onion, diced
  • 2 Ribs Of celery, thinly sliced
  • 1/2 Tbsp Garlic, minced
  • 1 Large carrot, sliced
  • 2 Links Andouille or Italian Chicken sausage, sliced (pork is fine too)
  • 4 Cups Chicken broth
  • 1 Can Crushed tomatoes (15oz)
  • 1 tsp Dried Thyme
  • 1/2 tsp Salt (or to taste)
  • 1/2 Medium head of cabbage, chopped (about 6 cups)
  • 3 Tbsp Fresh parsley, minced


  • Heat the oil in a large pot or Dutch oven on medium high. Add in the onion, garlic and celery and cook until browned and softened, about 5 minutes.
  • Add in the carrot and sausage and cook until lightly browned, about 2-3 minutes.
  • Add in all the remaining ingredients, except the parsley, stirring the cabbage in well. Bring to a boil.
  • Once boiling, cover and reduce the heat to low and simmer for 30 minutes.
  • Stir in the parsley and DEVOUR!



Calories: 102kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 878mg | Potassium: 387mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 37mg | Calcium: 57mg | Iron: 2mg