Hearty Cabbage Soup with Sausage and Potatoes

Instant Pot Hearty Cabbage Soup with Sausage and Potatoes is rustic, wholesome and delicious! With only ten minutes of prep and five minutes pressure cook time, this nutritious and complete meal is a great weeknight dinner. Serve with crusty bread and dinner is done! Slow cooker and stove top directions included! Gluten-free

I just love how hearty and nutritious this soup is with the sausage, cabbage, celery and carrots. The chicken stock and EVOO add more flavor. It’s a great soup to eat on a rainy cold day because it’ll warm you up. Soup is my “go to” for cold fall days and wintertime. A big bowl of soup and bread is a yummy dinner.

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Hearty Cabbage Soup with Sausage and Potatoes

I like to think of myself as a soup connoisseur! I love homemade soups and can’t remember the last time I ate soup from a can. Controlling the amount of salt that goes in my soup is important to me.

Making soup in the Instant Pot is even easier and faster. Most of the effort is simply cutting the vegetables. This Cabbage Soup with Sausage and Potatoes is similar to my Instant Pot Corned Beef & Cabbage and is a great alternative to corned beef and cabbage if someone in your family doesn’t like corned beef.

Hearty Cabbage Soup with Sausage and Potatoes

Slow cooker and stove top directions included below.

This soup is very easy to make. You just cut up the ingredients and dump everything into the pressure cooker along with some seasonings. Just be sure to cut the potatoes, carrots and celery into 1″ to 1 1/2″ bite-sized pieces because if you cut them smaller, they may come out mushy from the pressure.

But, you can cut the cabbage in larger 3″ pieces.

I like using a good quality smoked kielbasa in this recipe but, you can use just about any smoked sausage. It’s your soup, so use what you like! Be the master of your universe… and soup!

Smoked kielbasa is so good with the vegetables and chicken stock. You’re going to like it too.  And with all of those vegetables,  you don’t have to feel guilty for eating a big bowl of this cabbage soup either!

You’ll find an array of homemade soup recipes here. So don’t run away after looking at this cabbage soup recipe. It’s soup season after all.

Slow Cooker Instructions:

Add all ingredients to a 6 qt slow cooker and cook on low for 5-6 hours or high for about 4 hours. Check vegetables are soft before serving.

Stove top Instructions:

In a large dutch oven or large pot on med/high heat, add oil onions and garlic. Saute for 2 minutes. Add remaining ingredients and cover. Bring to a boil and then lower heat to medium. Cook for about 40 minutes or until the vegetables are soft.

You may also like:

One Pot Turkey Kielbasa,

Red Potato and Fried Cabbage

One Pot Spicy Shrimp and Sausage Jambalaya Recipe

I took this recipe to Weekend Potluck.

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4.34 from 3 votes

Hearty Cabbage Soup with Sausage and Potatoes

This Cabbage Soup with Sausage and Potatoes is not only hearty, it's rustic and wholesome. It's a nutritious and yummy cold weather soup. Gluten-free

Course dinner

Cuisine American

Keyword Cabbage Soup with Sausage and Potatoes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

natural venting 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 432cal

Author Joanne Schweitzer

Equipment

• pressure cooker

Ingredients

• 1/2 cup onions, chopped
• 6 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 6 red baby potatoes or 1 lb., quartered unpeeled
• 3 ribs celery, cut into 1 inch pieces
• 14 oz smoked kielbasa or sausage
• 3 cups cabbage, cut into 2.5 long & wide inch pieces less than a small head of cabbage
• 1 cup carrots, chopped
• 6 cups chicken or vegetable stock
• 1/2 tsp thyme
• salt and pepper to taste

Instructions

• First, put the Instant Pot on saute function for 6 minutes (it needs time to heat up first.) Add oil, onions and garlic. Stir.
• After saute function turns off, add remaining ingredients. Ensure the contents is not higher than the "PC Max" capacity line. If so, take out some vegetables of your choice. Set to pressure cooker on high setting for 5 minutes.
• When pressure cooker is done cooking for 5 minutes, allow pressure to naturally release for 10 minutes. Manually release the remaining pressure, open carefully (after valve indicator drops) and stir soup.

Notes

Storage:

Store leftovers covered in the refrigerator for up to five days.

Slow Cooker Instructions:

Add all ingredients to a 6 qt slow cooker and cook on low for 5-6 hours or high for about 4 hours. Check vegetables are soft before serving.

Stove top Instructions:

In a large dutch oven or large pot on med/high heat, add oil onions and garlic. Saute for 2 minutes. Add remaining ingredients and cover. Bring to a boil and then lower heat to medium. Cook for about 40 minutes or until the vegetables are soft.

Nutrition

Calories: 432cal | Carbohydrates: 43g | Protein: 14g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 1498mg | Potassium: 1493mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3703IU | Vitamin C: 52mg | Calcium: 78mg | Iron: 3mg