Skip to Content

Italian Sausage and Cabbage Soup

Italian Sausage and Cabbage Soup is a hearty, comforting dish perfect for those who love the rich flavors of Italian sausage combined with the health benefits of fresh vegetables. The savory sausage, nutritious vegetables, and aromatic spices make it a favorite for family dinners and casual gatherings.

Italian Sausage Cabbage Soup

Italian Sausage and Cabbage Soup

When it comes to comfort food, Italian Sausage and Cabbage Soup stands out. It’s a dish that fills your kitchen with an inviting aroma and warms you from the inside out. The star of this soup is the Italian sausage, offering a slightly spicy and deeply savory flavor. The cabbage, not to be underestimated, adds a lovely texture and a boost of nutrients. This soup is ideal for those busy weekdays or lazy weekends when you crave something satisfying yet easy to prepare.

One of the best things about this recipe is its flexibility. You can adjust the heat level by varying the amount of chili flakes, or substitute the ground beef with another protein of your choice. The vegetables in the soup can also be swapped based on what’s in season or what you have on hand. Whether you stick to the recipe or make it your own, it’s sure to be delicious.

Why you’ll love this dish…

  • Nutrient-Rich Vegetables: Cabbage, carrots, and bell peppers pack this soup with vitamins and fiber.
  • Hearty and Satisfying: Perfect for filling up hungry bellies on a cold day.
  • Customizable Heat: Adjust the chili flakes to suit your taste.
  • Leftover-Friendly: Tastes even better the next day.

More delicious SOUP RECIPES!

Italian Sausage Cabbage Soup

Italian Sausage and Cabbage Soup shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Butter
  • Onion
  • Celery
  • Carrots
  • Red bell peppers
  • Cabbage
  • Ground beef
  • Ground mild Italian sausage
  • Chili flakes
  • Salt
  • Paprika
  • Pepper
  • Oregano
  • Seasoning salt
  • Diced tomatoes
  • Tomato sauce
  • Water
  • Cooked rice

Try our Traeger Cabbage Rolls!

Italian Sausage Cabbage Soup

How to make Italian Sausage Soup with Cabbage

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1

Sauté

Cook onion, carrots, celery, and bell peppers in melted butter in a large pot.

Please enable JavaScript in your browser to complete this form.

SEND ME THE RECIPE:

Get the recipe via email and join our newsletter!

I consent to joining the free OrWhateverYouDo newsletter

2

Cabbage

Add cabbage and cook until it starts to soften.

3

Cook Meat

In a separate pan, cook the ground beef and Italian sausage with spices.

4

Soup

Combine the meat and vegetable mixtures, adding diced tomatoes, tomato sauce, and water.

5

Simmer

Simmer until vegetables are tender and serve with rice.

Serve with Cheddar Bay Biscuits!

Italian Sausage Cabbage Soup

Recipe FAQ

Can you make this recipe in advance?

YES! This soup is perfect for meal prep or even a delicious freezer meal. It holds up so well, and tastes even better the next day.

What’s the best way to store leftovers?

For long-term storage in the freezer, use a freezer baggie and remove all the air from the bag. Close tightly and freeze flat in individual portions for easy storage.

For short-term storage, use a covered dish in the fridge for 2-3 days, max.

What’s the best way to reheat leftovers?

Reheat in the microwave or on the stovetop until bubbling and hot.

Try our Over The Top Chili!

Italian Sausage Cabbage Soup
Italian Sausage Cabbage Soup

More great soup recipes to love!

Italian Sausage Cabbage Soup
Yield: 12 people

Italian Sausage and Cabbage Soup

Italian Sausage and Cabbage Soup

We love this delicious soup that is filled with vegetables, Italian Sausage, and peppers!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 3 tablespoons butter
  • 2 large onion, peeled and diced
  • 3 stalks celery, diced
  • 3 large carrots, peeled and diced
  • 3 red bell peppers, cored and diced
  • 3 pounds shredded cabbage, *approx weight. I used 1 medium-sized head, shredded, it filled a 6 quart dutch oven to the top
  • 1 pound ground beef
  • 2 pounds ground mild Italian sausage
  • 2 teaspoons chili flakes (I used Korean Gochugaru)
  • 1 teaspoon salt
  • 3 tablespoons paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1 teaspoon seasoning salt, like Lawry's or Johnny's
  • 15 ounce can diced tomatoes
  • 28 ounce can tomato sauce
  • 6 cups water
  • 3 cups cooked rice

Instructions

  1. Melt the butter in a large Dutch oven or stock pot. Place the onion, carrots, celery, and bell peppers inside, and cook over medium heat for 5 minutes. 
  2. Add in the cabbage, and cook for an additional 10-15 minutes, or until the cabbage has started to soften and become pliable.
  3. In a separate pan, put the ground beef, Italian sausage, chili flakes, salt, pepper, oregano, seasoning salt, and paprika.
  4. Cook, stirring frequently, until the meat is cooked through. Drain off any excess grease, and place the meat into the dutch oven. 
  5. Add the diced tomatoes, tomato sauce, and water to the pot. This is going to completely fill a 6 quart pot. If you have a 7 or 8 quart, I'd recommend using it! If you need to add a little less water, feel free. 
  6. Reduce heat to low or medium low. Just enough to keep the soup at a simmer.
  7. Cook until the vegetables are tender. Serve with steamed rice on the side.

Notes

RICE

Most versions that I've seen of this include rice right in the soup. I prefer to make the rice in my rice cooker, and keep it separate until you serve it. This prevents your leftovers from having soggy overcooked rice the next day. 

SALT

The amount of salt you need will vary according to taste, and also what brand of tomato sauce you use. Some are much saltier than others! Taste the soup at this point, and add in some additional salt/seasoning salt as needed.

HEAT

This isn't spicy at all with the amount of red pepper flakes called for. I'd add in some additional if there aren't any sensitive palates eating.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 622Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 101mgSodium: 1599mgCarbohydrates: 39gFiber: 7gSugar: 13gProtein: 35g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Love this recipe? Tell your friends!

Follow on Instagram for more!

Skip to Recipe