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Italian Sausage and Cabbage Soup
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins

8 Points Plus Per Serving -- Serves 8 -- Individual Serving Size is Approximately 2 

Course: Soups
Cuisine: Italian
Keyword: Italian sausage And Cabbage Soup
Servings: 8
Calories: 451 kcal
Author: Alyssa Brantley
4.91 from 11 votes
  • 1 1/2 pounds mild Italian sausage removed from casing and crumbled
  • 1 1/2 tablespoons olive oil
  • 2 medium or 1 extra large onion halved and thinly sliced
  • 5 to 6 medium cloves garlic finely chopped
  • 4 medium carrots cleaned and cut into 1/4" rounds
  • 1 head green cabbage about 2 pounds, core removed and shredded
  • 2 teaspoons kosher salt plus a couple pinches
  • freshly ground black pepper
  • 28 ounce can of diced tomatoes unsalted
  • 6 cups chicken stock or broth
  • crushed red pepper flakes for serving optional
To Prepare:
  1. Remove sausage meat from casing. The easiest way to remove the uncooked sausage from the casings is to slice a vertical cut down the center of each sausage. Then just pick them up and “peel” off the casing – takes seconds and not that messy. (Warning: Gross Picture Alert!)

  2. Peel and thinly slice onion (I used my food processor to save time (with the slicing blade inserted).
  3. Finely chop garlic (Again, I used the food processor with the chopping blade inserted).
  4. Clean carrots (peel if necessary) and cut into 1/4" rounds.
  5. Remove core from cabbage and shred. I used the food processor with the shredding blade inserted. Alternately, you could cut the cabbage into very thin slices.

To Cook:
  1. Heat a large soup pot over medium heat. Once hot, add crumbled sausage. Cook, stirring occasionally, mostly to break up the sausage with a wooden spoon, for 8 to 10 minutes, or until most of the pink is gone.

  2. Remove sausage from pot and set aside.

  3. Keep the pot over medium heat and add olive oil. Once hot, toss in sliced onions along with a pinch of kosher salt and a couple turns of freshly ground pepper. Cook, stirring occasionally, for 8 to 10 minutes, until onions are soft.

  4. Add in garlic and carrots, stir continuously for 1 minute until garlic is fragrant.

  5. Raise heat to medium high and add in cabbage along with 2 teaspoons of kosher salt and about 25 turns of freshly ground black pepper. Toss to combine and continue cooking for 5 minutes, stirring frequently, until cabbage begins to wilt and release some moisture. 

  6. Add cooked sausage back in along with diced tomatoes and broth. Bring to a boil.

  7. Once boiling, cover and reduce heat to a simmer. Simmer for 15 to 20 minutes, remove from heat and adjust seasonings if necessary. Serve with a sprinkle of crushed red pepper flakes and Enjoy!

Nutrition Facts
Italian Sausage and Cabbage Soup
Amount Per Serving (2 Heaping Cups)
Calories 451 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 10g63%
Cholesterol 70mg23%
Sodium 1644mg71%
Potassium 921mg26%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 11g12%
Protein 19g38%
Vitamin A 5325IU107%
Vitamin C 56.7mg69%
Calcium 113mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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