Cabbage Soup with Smoked Sausage and Potatoes is a creamy stovetop soup with browned kielbasa, cabbage, potatoes, carrots, corn, onion, garlic, and a lightly seasoned chicken broth. A small amount of heavy cream softens the broth at the end without turning it into a heavy cheese soup.
What Makes This Cabbage Soup Different
This version uses smoked kielbasa plus potatoes and corn, so it is heartier than a vegetable cabbage soup. Brown sugar adds a subtle sweetness, while thyme and optional caraway bring a more savory cabbage-and-sausage flavor.
The heavy cream goes in only near the end. That gives the broth a slightly creamy finish while still letting the cabbage, sausage, and vegetables stay front and center.
Ingredient Notes
- Smoked kielbasa: Brown the slices first so they develop color before going back into the soup.
- Cabbage: A small head gives plenty of volume but wilts down as it cooks.
- Potatoes: Cut them into 1/2-inch cubes so they become tender quickly.
- Corn: Large pieces of corn on the cob add sweetness and make this version more substantial.
- Caraway: It is optional, but it pairs naturally with cabbage and smoked sausage.
Tips for the Best Broth
Brown the sausage before cooking the vegetables so the pot picks up extra smoky flavor. Once the cabbage, potatoes, broth, and water go in, keep the soup at a steady simmer until the potatoes are fully tender.
Add the cream only after the vegetables are cooked. Bring the soup back to a gentle simmer rather than a hard boil after the cream is added.
Storage and Reheating
Store leftovers in a covered container in the refrigerator. Reheat gently on the stovetop and add a splash of broth if the soup becomes thicker after chilling.
Ingredients
- 1/2 tablespoon olive or vegetable oil
- 1 (16-ounce) package smoked kielbasa sausage, cut into 1/4-inch slices
- 1 tablespoon butter
- 2 carrots, peeled and thinly sliced
- 2 ears corn on the cob, cut into large chunks
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 1 small head green cabbage, chopped
- 1 (14.5-ounce) can chicken broth
- 1 1/2 cups water
- 1 chicken bouillon cube
- 2 medium potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon packed brown sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon caraway seeds, optional
- 1/4 teaspoon dried thyme
- 1/3 cup heavy cream
How To Make Cabbage Soup with Smoked Sausage
- Heat the oil in a Dutch oven over medium heat. Add the kielbasa and cook until browned. Remove it with a slotted spoon and set aside.
- Add the butter to the pot. Cook the carrots, onion, and corn over medium heat until they begin to soften.
- Add the garlic and cook for 1 minute.
- Add the cabbage and cook, stirring, for 1 to 2 minutes, until it begins to wilt.
- Add the potatoes, chicken broth, water, bouillon cube, and brown sugar.
- Bring to a simmer, cover, and cook until the potatoes are tender.
- Return the sausage to the pot. Stir in the black pepper, optional caraway, thyme, and heavy cream.
- Bring back to a gentle simmer and serve hot.
For a pressure-cooker version, try Instant Pot Cabbage Sausage and Potato Soup. You can also browse more easy soup recipes.
