If you are trying to shift those last few pounds by minimizing carbs, you might be interested in this exciting sausage soup recipe with cabbage. It’s hearty and filling but low in carbs.
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It’s ideal for a cool or even cold day and boasts tomatoes as well as warm spices to ensure plenty of flavor in every mouthful. It’s a little bit like cabbage roll soup except without the rice of course. If you do miss the rice and want a keto take, you can always add cauliflower rice in its place.
Sausage and cabbage are two ingredients that are perfect together. There is just something about the heartiness of the sausage and the vibrant taste of the cabbage.
You just have to make this easy soup recipe for yourself and you will understand how amazing these ingredients are together. One bowl of this soup will fill you up and make you happy.
Why You’ll Love the Recipe:
This has to be one of the easiest soup recipes ever. You only have to simmer the ingredients together in a pan and it’s all done! Also, it’s very low in carbohydrates so you can enjoy this and feel good about it!
How to Serve It:
Enjoy the soup hot, paired with crusty bread if you’re not reducing your carbs or as it is if you are.
Can You Make It Ahead?
Yes, make it ahead and reheat it when you’re ready to serve.
- Italian sausage
- Minced garlic cloves
- Yellow onions
- Diced tomatoes and one can water
- Dried oregano
- Dried basil
- Bay leaf
- Brown sugar
- Black pepper
How to make Sausage and Cabbage Soup:
Put everything in a pot and stir to mix.
Cover and simmer for 30 minutes or until the cabbage is tender.
Discard the bay leaf and serve hot.
You won’t be disappointed with this rich and meaty soup. Bursting with meaty flavors as well as the wonderful cabbage and aromatic herbs, this is a winning dish that is sure to satisfy even the hungriest belly. Oh, and it’s keto-friendly too!
Sausage and Cabbage Soup
- 1 pound cooked Italian sausage
- 2 minced garlic cloves
- 1 chopped yellow onions
- 7 cups chopped cabbage
- 3 x 28-ounce cans diced tomatoes and one can water
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 bay leaf
- ¼ teaspoon rosemary
- 2 teaspoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Put everything in a pot and stir to mix.
- Cover and simmer for 30 minutes or until the cabbage is tender.
- Discard the bay leaf and serve hot.
The soup will last for 3 or 4 days in an airtight container in the fridge. It is also freezer-friendly and you can freeze it for up to 3 months. It’s best to freeze it in individual servings so you only have to thaw what you need.
Variations and Substitutions:
You can use any kind of Italian sausage here – mild or spicy. Or any other kind of ground meat you want. As for the cabbage, white or green cabbage is the classic choice or, for a heartier flavor, dark green Savoy cabbage.