This easy cabbage soup recipe is one I turn to time and time again when the weather gets chilly. It’s savory and packed with fresh, wholesome veggies that make you feel good with every bite.

Love hearty soups? Try our Italian sausage kale soup and Tuscan kale white bean soup. 

cabbage soup with ladle in a soup pot. this recipe
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This Recipe for Cabbage Soup is Perfection

I grew up eating soup every single day—it was a constant in our home and one of the things my mom made best. I can still picture her standing at the stove, stirring a pot and filling the kitchen with the warm, inviting aroma of spices and simmering broth.

Now as an adult soup has become my go-to comfort food, whether it’s to warm up on a cold day, use up leftover veggies, or simply create something cozy and nourishing. With endless options like my creamy chicken and mushroom soup, green split pea soup, and vegetable orzo soup, I make a big pot every week in the fall and winter. 

When I’m craving something hearty and wholesome, this cabbage soup never disappoints. With flavorful Italian sausage, fresh veggies, and just the right blend of seasonings, it’s rich, savory, and a dish I’m proud to serve my family.

Even better, all the ingredients combine and cook in one pot, and the process is failproof. Just brown, sauté, and simmer! You’ll have a fairly hands-off meal that converts even the strongest cabbage haters into raving fans. 

Why You’ll Love This Easy Cabbage Soup Recipe

  • One Pot – There’s no need for endless dishes or prep. Just pull out a large pot, and you’ll be good to go! 
  • Hearty and Flavorful – I love this soup because it’s full of sausage, beans, and veggies with a savory, herbaceous broth. 
  • Enough for Leftovers – As written, this recipe makes enough to feed 8 people, meaning I can feed my whole family and still have leftovers for the next day. 

Easy Cabbage Soup Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for cabbage soup.
  • Olive oil: This helps brown and cook the sausage, and adds flavor to the soup. 
  • Italian sausage: I prefer mild Italian sausage for this recipe. Just make sure the casings are removed before you begin. 
  • Veggies: Carrots, celery, yellow onion, garlic, chopped green cabbage, crushed tomatoes, and fresh baby spinach form the bulk of the soup. 
  • Chicken stock: Use homemade broth or low-sodium store-bought varieties.
  • Worcestershire sauce: Adds depth and an umami taste. 
  • Beans: Use Cannellini beans or White Northern beans that have been rinsed and drained. 
  • Basil pesto: Use homemade basil pesto or your favorite store-bought brand. 
  • Seasonings: Dried thyme, oregano, kosher salt, a bay leaf, and black pepper create a savory, herbaceous taste. 

How to Make Cabbage Soup

The recipe card at the bottom of the page has more detailed instructions.

cooked sausage in a soup pot.

Step 1: Brown the sausage in oil in a heavy-bottom large pot. Break it up as it cooks. Then, remove the sausage with a slotted spoon, and set it aside, leaving the fat in the pan. 

onions, celery, and carrots with spices in a soup pot.

Step 2: Add the diced carrots, celery, onion, garlic, thyme, oregano, and a generous pinch of salt. Satué to soften the veggies. 

cabbage and broth in a soup pot with sausage.

Step 3: Stir in the chopped cabbage, tomatoes, chicken stock, bay leaf, Worcestershire sauce, salt, black pepper, and cooked sausage. 

cabbage soup stirred with a wooden spoon.

Step 4: Bring the soup to a gentle boil. Then, reduce the heat to low, and let it simmer covered for 30 minutes to allow the flavors to meld. 

spinach and beans in a soup with sausage and cabbage.

Step 5: Stir in the cannellini beans and fresh baby spinach, and cook until the spinach wilts. 

basil pesto going into cabbage soup.

Step 6: Stir in the basil pesto, and season to taste. I like to add a squeeze of fresh lemon juice here! Remove the bay leaf, and enjoy warm. 

Cabbage Soup Recipe Easy Variations

  • Sausage: Feel free to use spicy sausage. Or, swap it out for shredded chicken. 
  • Vegetarian: Omit the sausage, and use vegetable stock to keep this soup plant-based. Opt for a dairy-free pesto if needed, too. 
  • Veggies: Feel free to include even more vegetables such as bell peppers, zucchini, or mushrooms. 
  • Carbs: Stir in cooked rice, pasta, or even chopped potatoes for a heartier soup. 
  • Spice: Amp up the heat by including a dash of hot sauce or red pepper flakes to taste. 

Serving Suggestions

Serve this cabbage soup with a chopped wedge salad or Caesar salad for extra nutrients. Or make a soup and sandwich combo with a hummus veggie sandwich. Then, don’t forget to include jalapeno cheese biscuits or sourdough garlic bread to soak up every last drop! 

How to Store

Store leftover soup in an airtight container in the fridge for 4-5 days. Or, freeze it for up to 3 months.

To serve, thaw frozen soup in the fridge overnight. Then, reheat it in the microwave or in a pot over medium heat on the stove.

cabbage soup with italian sausage.

You May Also Like…

Sausage Zucchini Soup

Cauliflower Sausage Kale Soup

Easy Italian Wedding Soup Recipe

Carrabba’s Copycat Chicken Soup Recipe

If you try our cabbage soup, please leave a star rating and a comment letting us know how you liked the recipe.

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cabbage soup with ladle in a soup pot.

Easy Cabbage Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 50 min
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Warm up with a bowl of this hearty cabbage soup made with savory sausage, tender cabbage, and a medley of veggies. Packed with flavor, protein, and just the right amount of spice, this one-pot meal is comfort food at its best. Perfect for a quick weeknight dinner or a cozy meal prep option!

Ingredients

Scale
  • 3 Tbsp. olive oil
  • 1 lb. Italian mild sausage, removed from casing
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2 ½ cups yellow onion, diced, about 1 large
  • 4 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 2–3 tsp. kosher salt
  • 4 cups chopped green cabbage
  • 28 oz. can San Marzano crushed tomatoes
  • 6 cups chicken stock
  • 1 bay leaf
  • 1 Tbsp. Worcestershire sauce
  • Black pepper, to taste
  • 15 oz. can cannellini beans, rinsed and drained
  • 5 oz. fresh baby spinach
  • 2 Tbsp. basil pesto
  • 1–2 Tbsp. fresh lemon juice, optional

Instructions

  1. Heat olive oil in a heavy-bottom large pot or Dutch oven over medium-heat heat. Add the sausage, breaking it into chunks with a wooden spoon. Cook until browned (it will finish cooking later), about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the diced carrots, celery, onion, garlic, thyme, and oregano to the pot with a generous pinch of salt. Sauté until softened, about 8-10 minutes. 
  3. Stir in the chopped cabbage, tomatoes, chicken stock, bay leaf, Worcestershire sauce, 2 teaspoons salt, black pepper, and cooked sausage. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer covered for 30 minutes, allowing the flavors to meld. 
  4. Stir in the cannellini beans and baby spinach. Cook until the spinach wilts.
  5. Stir in the basil pesto. Taste and adjust seasoning. I usually add another teaspoon of salt and more black pepper. Also, I like to finish the soup with a little acidity, such as lemon juice. It helps break down the richness of the soup, however, that is totally optional. Remove the bay leaf before serving.

Notes

  • Sausage: Feel free to use spicy Italian sausage.
  • Crushed Tomatoes: I highly recommend San Marzano tomatoes in this recipe, which are sweeter, less acidic, and richer in tomato flavor. If not available, a 28 oz. can of regular crushed tomatoes can be used instead.
  • Beans: Great Northern beans are a great substitute.
  • Leftovers: Store leftover soup in an airtight container in the fridge for 4-5 days. Or, freeze it for up to 3 months.

Nutrition

  • Serving Size: 2 cups
  • Calories: 301
  • Sugar: 8 g
  • Sodium: 1014.2 mg
  • Fat: 14.2 g
  • Carbohydrates: 31.4 g
  • Protein: 13.6 g
  • Cholesterol: 16.1 mg