The Best Potato Sausage Cabbage Soup Recipes
THE BEST POTATO-SAUSAGE-CABBAGE SOUP
My mom has cooked this as long as I can remember- I don't know where the recipe started. She sent me to college with the recipe and after 15 years I've not been able to top it. Recipe requests come after every serving. It is even better the second day, but it normally doesn't last that long in our house! A perfect comfort food!
Provided by Dantana
Categories Potato
Time 1h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the sausage in a large skillet.
- Remove the sausage with a slotted spoon and leave drippings and browned bits in the pan.
- Chop celery, cabbage and onion. Cook in the grease from the sausage until soft (10-15 minutes).
- Transfer the cooked sausage and cabbage mixture to a large soup kettle.
- Add the water, chicken bouillon and hash browns and cook over medium heat for 30 minutes.
- Mix the milk, sour cream and flour in a small bowl until smooth.
- Add the milk mixture to the soup and simmer 10 more minutes.
- **My Mom's original recipe called for 5 cups of water and that never seemed to be enough when I made it. If you stick between 5-7 cups you can make the soup as thick or thin as you would like. Well, maybe not thin! Making this soup thin and brothy would be a crime!
SAUSAGE CABBAGE SOUP
My family often requests this satisfying soup. I've served it to guests for lunch and as a cold-weather Sunday supper. It's really good with a tossed green salad and a crusty loaf of bread. -Stella Garrett, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.
Nutrition Facts : Calories 259 calories, Fat 15g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 1015mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 9g protein.
CABBAGE, POTATO AND SAUSAGE SOUP
It was Sunday and I had not gone to the store. Both my pantry and fridge were bare and the weather was rainy and cold. I was really in the mood for some of Olive Garden's Tuscana Soup so I used what I had available and using a little creativity I created a nice soup for a cold rainy day that was not like the Tuscana soup but it satisfied my craving for something similar to it.
Provided by Chef Sarita in Aust
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot on medium high, cook sausage, onion and bell pepper together. Once the sausage is cooked thru and crumbled, add the 1 1/2 cup chicken broth.
- In a glass measuring cup, add the reserved 1/2 cup chicken broth and 1/4 cup sour cream. With a wisk, mix thoroughly until the sour cream is incorperated and there are no lumps. Add this mixture to the pot and give it a stir.
- Add chicken bullion to pot. Add the garlic salt and pepper to taste. DO NOT over do it with garlic salt as the chicken bullion already has salt in it.
- Add the cabbage to the the pot and about 1 cup of water (or atleast enough to barely cover the top of the cabbage).
- Bring to a simmer and taste to check if more salt is needed.
- Cook covered on medium for about 20-25 minutes or until both cabbage and potatoes are tender. Add the cilantro at the end of cooking.
Nutrition Facts : Calories 521.4, Fat 34.1, SaturatedFat 12.1, Cholesterol 88, Sodium 1378.6, Carbohydrate 30.4, Fiber 5.1, Sugar 6.4, Protein 23.8
SAUSAGE POTATO SOUP
After a full day of teaching and coaching, I'm often too tired to spend a lot of time preparing dinner. So I rely on this thick, chunky blend that I can have on the table in 30 minutes. The whole family enjoys the wonderful flavor of the smoked sausage. -Jennifer LeFevre, Hesston, Kansas
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.
Nutrition Facts : Calories 380 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein.
POTATO AND SAUSAGE SOUP
Best potato soup with sausage ever with a variation of the original German soup. My family loves this soup and I never have leftovers. This recipe is one my grandmother used to make when I was growing up and I have always loved this.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
- Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 18.3 g, Cholesterol 105.3 mg, Fat 39.2 g, Fiber 2 g, Protein 17.4 g, SaturatedFat 18.7 g, Sodium 1831.9 mg, Sugar 2.4 g
HUNGARIAN POTATO AND SAUSAGE SOUP
When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
- Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
- Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
- Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
- Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 45.6 g, Cholesterol 72.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 14.1 g, Sodium 2709.8 mg, Sugar 6.3 g
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