Fine Garlic Sausage & Cabbage Soup

Fine Garlic Sausage & Cabbage Soup

A great and hearty fall soup, but delicious any time of year! Best served with your favorite crust bread. 

Course: MainCuisine: Western, EuropeanDifficulty: Easy
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  • 300 g Capital Fine Garlic Sausage (Sliced)

  • 3 tbsp Olive Oil

  • 1 cup Yellow Onion (Diced)

  • 1 cup Carrots (Chopped)

  • 0.5 cup Celery (Diced)

  • 3 Garlic Cloves (Minced)

  • 4 cups Cabbage (Chopped)

  • 2 cups Red Potatoes (Chopped)

  • 2 tsp Basil (Dried)

  • 2 tsp Oregano (Dried)

  • 2 tsp Thyme (Dried, crushed)

  • 0.5 tsp Paprika

  • 0.5 tsp Sea Salt

  • 0.5 tsp Black Pepper

  • 2 Bay Leaf

  • 10 cups Beef Stock


  • Heat the first amount of olive oil to medium in a large stock pot. Add the Capital Fine Garlic Sausage and cook for about 5-6 minutes, stirring occasionally until browned. Remove from the pot and set aside.
  • Heat the second amount of olive oil to medium and add the onions, carrots, and onions. Stir to combine and cook for 5-6 minutes, stirring occasionally. Add the cabbage and garlic, a continue cooking for another 7-8 minutes and stirring occasionally.
  • To the pot, add the browned sausage, potatoes, and the next 7 ingredients. Stir the ingredients until well combined and add the stock. Bring the soup to a simmer, reduce the heat to medium-low, cover, and simmer for about 20 - 25 minutes, or until the potatoes are tender. Taste and adjust seasoning as desired with additional salt or pepper. Enjoy!

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