Creamy Sausage & Cabbage Soup
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This easy Sausage & Cabbage Soup is the ultimate comfort food. A beautifully luscious soup with smoky sausage, fresh vegetables and of course sweet tender cabbage simmered in a flavorful creamy broth.
How to Make Creamy Sausage & Cabbage Soup
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Cabbage and sausage just seem to go hand in hand. If you’ve read my blog before, you likely know that I love all things cabbage from Cabbage Roll Soup to Sausage and Cabbage cooked on the grill! Cabbage is inexpensive, a little bit goes a long way and once cooked, it’s tender with a delicious sweet flavor.
Now that fall has officially arrived and the weather is getting cooler, in my house it’s officially soup season. There is just something about a delicious warm bowl of soup that warms your belly from the inside out and this creamy cabbage soup recipe is no exception. If a hug were food, it would be this soup.
This easy soup starts with sausage, I use kielbasa but you can also use a garlic sausage or pretty much any smoked (fully cooked) sausage that you’d like. I make this cabbage soup with potatoes to give it a nice creamy texture (and to keep my belly full all day long). Fresh carrots and cabbage add both fresh and sweet flavors to this soup and of course cream makes it buttery irresistible.
While is a creamy soup, keep in mind it is not a thick soup like a chowder. The creamy portion of this soup comes from making a roux. While roux may sound like a fancy or difficult cooking term, it’s really easy. A roux is the base for most white sauces and starts by cooking butter and flour (to get rid of that raw flour flavor) and then adding in milk or cream and cooking until thick and bubbly. The roux is then added to the soup in this recipe giving it a delicious buttery cream flavor.
If you’d like your soup to be thicker, you can certainly increase the butter/flour mixture to about 3/4 cup each while leaving the milk the same. I also give my potatoes just a slight little mash with a potato masher to help thicken the broth somewhat.
We add a little bit of fresh dill to this soup at the very end for a pop of freshness. If you don’t have fresh dill you can substitute dry dill and add it along with roux to allow it to rehydrate.
- 1 lb smoked sausage sliced
- 2 tablespoons butter
- 2/3 cup onion chopped
- 4 cups low sodium chicken broth
- 3/4 lb potatoes diced (about 2-3 medium)
- 2 carrots sliced
- 3-4 cups cabbage chopped
- 1 stalk celery sliced
- salt & pepper to taste
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 3 tablespoons fresh parsley
- 1 tablespoon fresh dill
Cook sausage, onion and butter until onion is tender. Add celery, carrot, potato, cabbage, broth and salt & pepper to taste.
Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are tender.
Meanwhile, melt butter in a small saucepan. Stir in flour and cook over medium heat about 2 min. Add milk and cream and stir until smooth. Continue whisking until thick and bubbly.
Once vegetables are tender, add cream mixture into the soup. Allow to simmer 5 minutes.
Remove from heat and stir in dill and parsley.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)