Cabbage sausage soup has so much flavor and is simple to make! Meaty and brothy, it's packed with roasted vegetables, smoky sausage, and delicious herbs and spices. Best of all, it's a gluten-free, low-carb and keto cabbage sausage soup recipe that comes together quickly, perfect for chilly days when you're in need of a cozy meal.
Note: This post was updated in Oct. 2021 to make sure you have the best recipe and content! There are new photos, more details about the dish and process, and improvements to the original recipe.
This cabbage and sausage soup came to be one day when I had a few sausages, veggies, and a whole lot of nothing else in my fridge. It's a great clean-out-the-produce drawer kind of meal, with basic soup ingredients like carrots, cabbage, celery and onion.
Can I just say that warm soup just makes things right? This cabbage sausage soup is warm and comforting and satisfying.
I love the simplicity, ease general low-maintenance of the soup-making process. Throw stuff in a pot, let all those yummy flavors meld, and you've got a whole meal (plus leftovers!).
If you're also really into soup right now and want to make the most of soup season, check out my keto pumpkin soup with carrot and ginger, this keto mushroom soup, Tuscan-style beef and vegetable soup and this keto gumbo recipe!
why you will love it
Here are a few more reasons you'll enjoy this flavorful, hearty roasted cabbage sausage soup:
- it has so much flavor
- you can make it in 30 minutes
- it's gluten-free, low-carb, keto and paleo-friendly
- you can easily adapt this recipe with what you have on-hand
This soup is loaded with low-carb vegetables, aromatics like garlic and onions, and slices of hearty sausage.
But you want to know what makes this cabbage soup recipe extra special and delicious? Roasted vegetables.
Here's what you will need:
- olive oil or avocado oil
- green cabbage
- chicken or vegetable broth
- spices (red pepper flakes, Italian seasoning, salt and pepper)
- sausage links (choose a high-quality, heavily spiced sausage variety like Kielbasa, Italian sausage, or Andouille)
how to make cabbage and sausage soup
Let's make it! Here's a look at my cabbage sausage soup recipe:
- Roast the vegetables. Chop the veggies small (except for the parsley and cabbage), drizzle with olive oil and a sprinkle of salt and pepper, and roast them for 15 minutes.
- Add the cabbage. Chop the cabbage, drizzle it with olive oil, then mix it into the roasted veggies. Return to the oven and roast again for another 10 minutes.
- Brown the sausage. Add oil to a large pot or Dutch oven and brown the sausage slices.
- Simmer the soup. Add the ,minced garlic, spices, chicken broth, parsley, and roasted vegetables. Bring the soup to a boil, then lower heat so it softly simmers for about 10 minutes.
- Serve the cabbage and sausage soup. Ladle the soup into serving bowls and top with chopped parsley and red pepper flakes (optional). Enjoy!
tips for the best results
- Don't skip roasting the vegetables: Roasting the vegetables before adding them to the soup gives this cabbage sausage soup a depth of flavor that makes it super yummy. Yes, it's an extra step but is so worth it! The roasting time caramelizes the vegetables which gives them even more flavor and a sweeter note once they're in the broth.
- Browning the sausage: I cook the slices over a high heat, just to brown them slightly. They will heat all the way through when the soup simmers.
- Season to taste: Taste the soup at the very end and add salt, pepper, and more red pepper flakes or Italian seasoning as needed.
- Substitutions: Feel free to use vegetable or chicken broth, bone broth or stock.
- Choosing sausage: This cabbage and smoked sausage soup is really good with any variety of high-quality sausage links (not ground sausage) that have good flavor on their own. This can be a Whole30 and paleo cabbage soup recipe too- just be mindful of the ingredients in the sausage you choose. I usually go for brands that are marketed as paleo, Whole30 or keto-friendly.
cabbage sausage soup variations
This cabbage soup recipe is an easy one to adapt and make your own! Here are a few ideas for tasty variations:
- Leeks or shallots. Either of these can be added to the soup or swapped in for onion. Clean and slice the leeks and roast with the rest of the vegetables. If using shallots, mince them and add them to the pot at the same time as the garlic.
- Sweet potato. If you're not opposed to sweet potato, one sweet potato (cut into cubes) would be delicious in this and won't add too much to the carb count. Roast it with the rest of the veggies before adding it to the soup.
- Extra spicy. For even more spice, add sriracha to the soup (to taste) or spicy seasonings like a dash of cayenne pepper or chipotle powder.
- Cheese. A sprinkle of Parmesan, grated mozzarella, or gruyere makes a yummy topping when serving the soup.
I hope you love this cabbage soup recipe! The roasted vegetables give it maximum flavor and it's a delicious meal I can sip on all year long.
The only other thing it really needs is some savory almond meal bread, keto buttermilk biscuits or savory keto scones on the the side. 😉
you might also love...
- An easy keto cheesecake recipe that no one will even know is sugar-free!
- Keto chicken tortilla soup, with tender shreds of chicken and a flavorful broth.
- Low-carb green chicken enchiladas, a delicious from-scratch green enchilada recipe the whole family will love.
- Keto cashew chicken, an easy meal that rivals takeout!
- These crispy chipotle air fryer chicken thighs which are mildly spicy and so easy to make.
Roasted Cabbage Sausage Soup
Hearty and full of flavor, this cabbage and sausage soup makes an easy, cozy meal that is also low-carb, gluten-free and keto-friendly.
- 3 celery stalks, chopped
- 1 large carrot, chopped
- 1 yellow onion, chopped
- 4-5 tablespoons olive oil, divided
- salt and pepper, ½ teaspoon of each (plus more to taste)
- ½ head green cabbage, sliced thin
- ¾ pound large sausage links, sliced (any high-quality spiced sausage will work, such as a smoked paleo sausage, Kielbasa, Andouille, or Italian sausage links)
- 1 teaspoon (or 2 cloves) minced garlic
- ¼-1/2 teaspoon red pepper flakes
- 6 cups (1-½ quarts) vegetable or chicken broth
- 1 tablespoon chopped parsley
- 1 teaspoon Italian seasoning
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a baking mat.
- Place the carrot, celery and onion on the baking sheet and drizzle with 2 tablespoons of olive oil. Season the veggies with salt and ground black pepper, about ½ teaspoon of each.
- Place the baking sheet in the oven and roast for 15 minutes.
- While the vegetables are roasting, cut the half head of cabbage into thin slices, then cut again crosswise to make them shorter. Rinse the and dry the cabbage, then place in a mixing bowl. Pour 1 tablespoon of olive oil over the cabbage and toss to coat. Set aside.
- Remove the vegetables from the oven and stir in the cabbage. Increase the temperature to 450°F and return the pan to the oven. Roast for 7-10 minutes, or until the cabbage pieces has slightly charred edges.
- In a large pot or dutch oven, heat 1 tablespoon olive oil over medium heat, then add the the sliced sausage. Cook until the sausage is browned, about 5-7 minutes.
- Add the minced garlic and red pepper flakes to the sausage, then pour in the vegetable broth and increase the heat to high.
- When the vegetables are done roasting, carefully transfer them into the pot. Add the chopped parsley and Italian seasoning.
- Increase the temperature to high and bring the soup to a boil. Reduce the temperature to low and let it simmer for 10 minutes.
- Taste and adjust, adding more salt and pepper or more seasonings as needed.
- Ladle into bowls and top with more chopped parsley, red pepper flakes, or grated cheese (optional).
- Roasting the vegetables before adding them to the soup caramelizes the veggies which gives them even more flavor and a sweeter note once they're in the broth.
- This cabbage soup recipe can be made with any kind of vegetable or chicken stock or broth.
- For a Whole30 or paleo cabbage soup recipe, make sure the ingredients in the sausage and the broth you choose are paleo and Whole30 friendly.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 16.6gSaturated Fat: 3.6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 36mgSodium: 490mgCarbohydrates: 7.3gNet Carbohydrates: 3.9gFiber: 3.4gSugar: 2gProtein: 11.2g
This nutritional information is approximate and is provided for convenience as a courtesy.
My husband doesn’t live the lower carb life like I do - he is SO obsessed with this soup. Great flavor and loved the veggies! We ended up using Italian sausage cause the options were limited at the store and it turned out yummy! Looking forward to making again with chicken sausage.
Tonight we tried the Chili on your blog - another incredible one! Really appreciate all your recipes!
Hi Katelyn- Ah, yay! I'm so happy to hear you enjoyed both of the recipes! Thanks for the feedback and I appreciate you being here. 🙂