There’s something magical about walking into a house that smells like slow cooker cabbage, sausage, and potato soup. It’s the kind of meal that wraps you up in warmth, like a cozy blanket on a chilly evening. I still remember the first time I made this recipe—I was skeptical about throwing everything into the pot and just letting it cook, but wow, did it deliver! The smoky sausage, tender potatoes, and sweet cabbage meld together into something so hearty, you’d swear it took way more effort than it actually does.
This slow cooker cabbage, sausage, and potato soup is my go-to when I want comfort without the hassle. Rainy days, busy weeknights, or even when I’m craving something deeply satisfying—it never lets me down. And the best part? It practically cooks itself while I go about my day. No babysitting, no complicated steps—just dump, set, and forget. Trust me, once you try it, you’ll be hooked too.
Why You’ll Love Slow Cooker Cabbage, Sausage and Potato Soup
Honestly, what’s not to love? This soup is the ultimate no-fuss, big-flavor meal—perfect for anyone who wants delicious comfort food without spending hours in the kitchen. Here’s why it’s a winner:
- Minimal prep: Chop, dump, and walk away. Seriously, it’s that easy—no babysitting required.
- Rich, smoky flavor: The sausage infuses every bite, and the slow cooking makes the cabbage melt-in-your-mouth tender.
- One-pot wonder: Less cleanup means more time to relax (or sneak seconds).
- Better the next day: Like magic, the flavors deepen overnight—hello, easy leftovers!
- Customizable: Swap ingredients based on what’s in your fridge—it’s forgiving and flexible.
Trust me, this soup tastes like it took way more effort than it actually does. And that’s the beauty of it.
Ingredients for Slow Cooker Cabbage, Sausage and Potato Soup
Gathering the right ingredients is key to making this soup sing—but don’t stress, it’s all simple stuff! Here’s what you’ll need:
- 1 lb smoked sausage – I use kielbasa for that perfect smoky punch, sliced into half-moons (about ¼-inch thick so they don’t disappear in the soup).
- 4 cups cabbage – Roughly chopped (no need for perfection—rustic chunks add great texture).
- 3 medium potatoes – About 2-inch diameter each, diced into ½-inch cubes (I leave the skins on for extra flavor).
- 1 onion – Yellow or white, chopped (the slow cooker sweetens it beautifully).
- 2 cloves garlic – Minced (or ½ tsp garlic powder in a pinch).
- 4 cups chicken broth – Low-sodium lets you control the saltiness.
- 1 tsp salt – Adjust to taste after cooking.
- ½ tsp black pepper – Freshly cracked if you have it.
- 1 tsp dried thyme – Rub between your fingers before adding to wake up the oils.
See? Nothing fancy—just hearty, real ingredients that transform into something magical. Pro tip: Prep everything the night before and store in the fridge for an even quicker morning dump!
How to Make Slow Cooker Cabbage, Sausage and Potato Soup
Alright, here’s where the magic happens—and trust me, it’s foolproof. This soup practically makes itself while you go about your day. Just follow these steps, and you’ll have a pot of cozy goodness waiting for you.
Prep the Ingredients
First things first, let’s get chopping! Slice the sausage into those pretty half-moons—about ¼-inch thick so they stay meaty in the soup. Dice the potatoes into ½-inch cubes (no need to peel unless you want to). Chop the cabbage into rustic chunks—they’ll soften beautifully as they cook. Don’t stress over perfection here; uneven pieces add character. Finally, mince the garlic and chop the onion. That’s it—your prep is done!
Slow Cooking Process
Now for the easy part: dump everything into your slow cooker! I layer it sausage first, then veggies, then pour the broth over everything. Give it one good stir to distribute the thyme, salt, and pepper. Pop the lid on and set it:
- Low and slow: 6-8 hours for the deepest flavor (my personal favorite).
- Fast track: 3-4 hours on high if you’re impatient.
No need to stir mid-cook, but if you’re home, a quick peek won’t hurt. The soup’s done when the potatoes are fork-tender and the cabbage is silky. Taste and adjust salt—sometimes the sausage makes it salty enough. That’s it! Ladle it into bowls and enjoy the coziest meal ever.
Tips for the Best Slow Cooker Cabbage, Sausage and Potato Soup
Want to take your soup from good to “wow”? These little tricks make all the difference:
- Brown the sausage first: A quick sear in a skillet adds incredible depth. Just 2-3 minutes per side—those crispy bits are flavor gold!
- Layer flavors: Add fresh herbs like parsley or dill right before serving for a bright pop against the rich broth.
- Cut potatoes evenly: Uniform dices mean everything cooks evenly—no half-mushy, half-crunchy surprises.
- Don’t skimp on broth: If it looks too thick after cooking, stir in a splash of hot broth to loosen it up perfectly.
Little touches, big impact—that’s my soup mantra!
Variations for Slow Cooker Cabbage, Sausage and Potato Soup
One of my favorite things about this soup? It’s like a blank canvas—so easy to tweak based on what’s in your fridge or your mood! Here are some delicious twists I’ve tried (and loved):
- Lighter swap: Use turkey sausage instead of pork—still smoky, but with less fat.
- Extra veggies: Toss in diced carrots or celery with the onions for more color and crunch.
- Spice it up: Add a pinch of red pepper flakes or swap in spicy sausage if you like heat.
- Creamy version: Stir in a splash of heavy cream or coconut milk at the end for richness.
See? Endless cozy possibilities—no rules, just good soup!
Serving Suggestions
This soup is a meal all on its own, but oh, how I love gilding the lily! A thick slice of crusty bread—sourdough or rye—is perfect for sopping up every last drop. If you’re feeling fancy, add a crisp green apple salad with walnuts, or just keep it simple with buttery saltines. Comfort in a bowl, ready when you are!
Storage and Reheating
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 4 days—the flavors just get better. To reheat, warm gently on the stove over medium-low, stirring occasionally. Need to freeze it? Portion into freezer bags (lay flat to save space) and thaw overnight in the fridge before reheating. Easy peasy!
Slow Cooker Cabbage, Sausage and Potato Soup FAQs
Got questions? I’ve got answers! Here are the most common things readers ask me about this cozy soup:
Can I use fresh thyme instead of dried?
Absolutely! Fresh herbs add lovely brightness. Use 1 tablespoon chopped fresh thyme (stems removed) in place of the dried. Add it in the last 30 minutes of cooking so the flavor stays vibrant.
How can I thicken the soup if it’s too thin?
Easy fix! Mash a few potato pieces against the pot’s side with a fork—their starch will naturally thicken the broth. For extra body, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 15 minutes.
Can I make this soup vegetarian?
Of course! Swap smoked sausage for meaty mushrooms or beans (like white beans or chickpeas), and use vegetable broth. The cabbage and potatoes still shine beautifully.
Why is my cabbage bitter?
Older cabbage can sometimes taste harsh. Next time, try soaking chopped cabbage in cold water for 10 minutes before adding it—this mellows the flavor. Sweet onions help balance it too!
Still curious? Drop your question below—I’m happy to help troubleshoot!
Nutritional Information
Here’s the scoop—one hearty bowl of this soup packs about 320 calories, with 14g protein to keep you satisfied. The numbers below are estimates (your exact sausage, potato size, etc. will tweak them slightly). As always, check labels if you’re tracking closely!
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g (6g saturated)
- Carbs: 25g
- Fiber: 4g
Remember—it’s comfort food, not a math test! Enjoy every spoonful.
Did you make this cozy soup? I’d love to hear how it turned out! Drop a comment below or snap a photo—nothing makes me happier than seeing your kitchen creations. Happy cooking!
PrintSlow Cooker Cabbage Sausage Potato Soup: 4-Hour Comfort Feast
A hearty and comforting soup made with cabbage, sausage, and potatoes, cooked slowly for deep flavors.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Total Time: 6 hours 15 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 lb smoked sausage, sliced
- 4 cups cabbage, chopped
- 3 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Add all ingredients to the slow cooker.
- Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir before serving.
Notes
- Use turkey sausage for a lighter version.
- Add carrots or celery for extra vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
