Hearty Sausage, Bacon, and Cabbage Soup

Alright, picture this: you’re standing in your cozy kitchen on a chilly evening, and the aroma of sizzling bacon and sausage fills the air, mixing with the soft sweetness of cabbage simmering away in a savory broth. This soup is one of those magic recipes that feels like a warm hug in a bowl. It’s rich, satisfying, and just the right balance of smoky meats and tender veggies. Plus, it’s easy enough for a weeknight dinner but special enough to impress your friends. I’m so excited to share this recipe with you because it’s become my go-to whenever I want something comforting without fussing over a million ingredients!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

6 ounces bacon, diced
1 pound Italian sausage (mild or spicy, your choice)
1 medium onion, chopped
3 cloves garlic, minced
1 small head green cabbage, cored and chopped (about 6 cups)
4 cups chicken broth
1 cup water
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 teaspoon smoked paprika
1/2 teaspoon black pepper
Salt, to taste
2 tablespoons olive oil (optional, if needed)

How I Make It

Step 1:

Start by heating a large pot or Dutch oven over medium heat. Add the diced bacon and cook until crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon onto a paper towel-lined plate, leaving most of the rendered fat in the pot.

Step 2:

Next, add the Italian sausage to the pot. Break it up with a wooden spoon and cook until it’s nicely browned and cooked through, about 6-8 minutes. If your pot looks dry, drizzle in a little olive oil. Once done, remove sausage with a slotted spoon and set aside with the bacon.

Step 3:

In the same pot, toss in the onion and garlic. Sauté until they’re soft and fragrant, around 3-4 minutes. This is where that savory foundation is built, so get cozy with the smell!

Step 4:

Time for the veggies! Add the carrots, celery, and chopped cabbage to the pot. Stir to combine with the onion mixture and cook for about 5 minutes until the cabbage starts to soften but still has a bit of crunch.

Step 5:

Pour in the chicken broth and water. Stir in smoked paprika, black pepper, and a pinch of salt. Bring it all to a boil, then reduce heat to low and let it simmer gently for 20 minutes, uncovered.

Step 6:

Finally, stir the cooked sausage and bacon back into the pot. Taste and adjust seasoning with more salt or pepper if needed. Let it simmer for another 5 minutes just to let those flavors mingle beautifully before ladling into bowls for serving.

Variations & Tips

Swap out Italian sausage for kielbasa or spicy chorizo for a flavor twist.
Add a diced potato or two if you want your soup a bit heartier.
For extra depth, splash in a tablespoon of apple cider vinegar just before serving.
Use smoked salt instead of regular salt to boost the smoky flavor if you skip bacon.
Don’t have fresh cabbage? Frozen works fine—just add it a bit earlier in the cooking process.
If the soup tastes too salty, balance it with a small splash of cream or coconut milk.

How I Like to Serve It

This soup is perfect with a crusty loaf of bread or some buttered toast for soaking up all that wonderful broth. I love serving it on cool fall or winter nights when everyone needs something filling and comforting. A side salad with a light vinaigrette works well to brighten up the meal without overpowering the rich flavors.

Notes

Store leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or microwave.
If you want to prep ahead, cook the bacon and sausage ahead and store separately; add them fresh when ready to serve to keep the textures vibrant.

Closing: This sausage, bacon, and cabbage soup always delivers cozy, hearty satisfaction—just the kind of recipe you’ll keep coming back to again and again.