I’ll never forget the first chilly fall evening I whipped up a pot of Hearty Sausage, Bacon, and Cabbage Soup. It was one of those days where the wind just bit at your fingertips, and all I could think about was something warm and comforting to fill our bellies. My kitchen was a bit of a mess (as usual), but as the aroma of sizzling sausage and smoky bacon filled the air, I knew I’d stumbled onto something special.
That first batch wasn’t perfect, mind you. I overcooked the cabbage a tad, turning it into a mushy mess, but my husband still devoured two bowls and asked for seconds! Since then, I’ve tweaked and tinkered with this recipe for Hearty Sausage, Bacon, and Cabbage Soup until it’s become a family staple, especially when the temps drop.
Why You’ll Love This Recipe
I’ve found that there’s something downright magical about a bowl of Hearty Sausage, Bacon, and Cabbage Soup on a cold day. It’s not just the warmth it brings, but the way it feels like a big ol’ hug from the inside out. Plus, it’s super forgiving—even if you’re not a pro in the kitchen, you can’t really mess this up.
In my kitchen, this soup is a go-to because it’s hearty enough to stand as a full meal, but simple enough to throw together after a long day. I’m betting you’ll love how the flavors of sausage, bacon, and cabbage meld together into something cozy and satisfying. Trust me, one spoonful and you’ll be hooked!
Ingredients List
I’m pretty picky about the ingredients I use for my Hearty Sausage, Bacon, and Cabbage Soup, mostly because I’ve learned that quality makes a huge difference in the final flavor. I usually buy my sausage from a local butcher when I can, but a good store-bought Italian sausage works just fine too. Here’s everything you’ll need to get started, with exact measurements to keep things straightforward.
Don’t skimp on the bacon—I prefer thick-cut for that extra smokiness, though regular will do in a pinch. And if you’re wondering about the cabbage, I lean toward green cabbage for its sturdiness, but feel free to experiment. Let’s dive into the list!
- 1 pound (450g) Italian sausage, mild or spicy depending on your heat preference
- 6 slices (about 6 oz or 170g) thick-cut bacon, chopped into bite-sized pieces
- 1 medium head (about 1.5 lbs or 680g) green cabbage, roughly chopped
- 1 large onion (about 8 oz or 225g), diced finely for even cooking
- 2 medium carrots (about 6 oz or 170g), sliced into thin rounds
- 3 cloves garlic, minced for maximum flavor
- 6 cups (1.5 liters) chicken broth, low-sodium if you’re watching salt
- 1 can (14.5 oz or 410g) diced tomatoes, with juice for a touch of acidity
- 2 medium potatoes (about 12 oz or 340g), peeled and cubed into 1-inch pieces
- 1 teaspoon dried thyme, for that earthy undertone
- 1 teaspoon smoked paprika, for a subtle smoky kick
- Salt and pepper, to taste (start with 1/2 tsp each and adjust)
- 2 tablespoons (30ml) olive oil, for sautéing
Variations
One thing I love about Hearty Sausage, Bacon, and Cabbage Soup is how darn versatile it is. I’ve played around with this recipe more times than I can count, tweaking it based on what’s in my pantry or who’s coming over for dinner. Here are some variations that have worked like a charm in my kitchen—feel free to mix and match!
I’ve got a soft spot for trying new twists on this soup, especially when my kids are begging for something different. Some of these ideas came from pure experimentation (and a few happy accidents). If you’ve got a variation of Hearty Sausage, Bacon, and Cabbage Soup you swear by, I’d love to hear it!
- Spicy Kick: Toss in a teaspoon of red pepper flakes or a diced jalapeño when sautéing the veggies for a fiery punch. I tried this once during a game night, and my friends couldn’t stop raving about the heat!
- Bean Boost: Add a can of drained cannellini beans in the last 10 minutes of simmering for extra protein and texture. My daughter loves beans, so this is a regular tweak for us.
- Greens Swap: Replace half the cabbage with kale or Swiss chard for a different vibe. It’s a bit earthier, but I dig it on days I’m craving more greens.
- Turkey Twist: Swap the sausage for ground turkey to lighten things up. I’ve done this when I’m trying to cut back on pork, and it’s still tasty as heck.
- Vegetarian Vibes: Skip the meat altogether and use vegetable broth with smoked tofu or tempeh for that smoky depth. I made this for a veggie friend, and even I was surprised how good it was.
- Creamy Comfort: Stir in a half cup of heavy cream or a dollop of sour cream at the end for a richer broth. My husband requests this version every winter!
- Grain Gain: Throw in a half cup of cooked barley or farro for a chewier bite. I stumbled on this when I had leftovers to use up, and now it’s a fave.
Servings and Timing
In my experience, this recipe for Hearty Sausage, Bacon, and Cabbage Soup makes about 6 generous servings—perfect for a family dinner with a little left over for lunch the next day. I’ve noticed it usually takes me a bit under an hour and a half from start to finish, though I’m not exactly a speed demon in the kitchen. Here’s the breakdown of the timing, based on how I roll.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
Step-by-Step Instructions
I’m gonna walk you through making Hearty Sausage, Bacon, and Cabbage Soup like I’m right there in the kitchen with ya. I’ve made this so many times, I’ve got a few little tricks up my sleeve to make it easier and tastier. Let’s get cooking!
Step 1: Prep Your Ingredients
First things first, chop everything up before you start cooking. I’ve learned the hard way that trying to dice onions while bacon is sizzling is a recipe for disaster (and burnt bacon). Get your sausage, bacon, cabbage, and all the veggies ready to go—this’ll save you stress later.
Step 2: Cook the Bacon and Sausage
Heat up a big pot or Dutch oven over medium heat with a drizzle of olive oil. Toss in the chopped bacon and cook till it’s crispy—oh man, that smell! Then add the sausage, breaking it up with a wooden spoon as it browns. This is the flavor base for your Hearty Sausage, Bacon, and Cabbage Soup, so don’t rush it.
Step 3: Sauté the Veggies
Scoop out the meat with a slotted spoon, leaving that glorious fat behind. Throw in the onions, carrots, and garlic, and let ‘em soften for about 5 minutes. I like to stir occasionally and scrape up any browned bits from the bottom—that’s pure gold for your soup’s flavor.
Step 4: Simmer the Soup
Now, dump in the cabbage, potatoes, diced tomatoes, broth, thyme, and smoked paprika. Stir it all up, bring it to a boil, then lower the heat to a simmer. Pop the lid on and let it bubble away for about 40 minutes, or until the potatoes are fork-tender. This slow simmer is key to a killer Hearty Sausage, Bacon, and Cabbage Soup, so be patient!
Step 5: Finish and Season
Add the sausage and bacon back to the pot for the last 5 minutes to warm through. Taste and tweak with salt and pepper as needed—I usually go light on salt at first since bacon’s pretty salty already. Then ladle it up and dig in!
Nutritional Information
I’m no dietitian, but I’ve crunched the numbers on this Hearty Sausage, Bacon, and Cabbage Soup because I know folks like to keep tabs on what they’re eating. This is based on my recipe split into 6 servings, so adjust if you tweak the portions. Here’s the breakdown per bowl.
- Calories: 420 per serving
- Fat: 28g
- Protein: 18g
- Carbohydrates: 25g
- Sodium: 980mg
Healthier Alternatives
If you’re looking to lighten up this Hearty Sausage, Bacon, and Cabbage Soup, I’ve got a few swaps that I’ve tried and loved. I’m all for indulging sometimes, but when I’m watching my waistline, these tweaks make a big difference without sacrificing flavor. Here’s what’s worked for me.
- Leaner Meat: Swap the sausage for turkey sausage or even chicken sausage to cut down on fat. I’ve done this plenty of times, and it still feels hearty.
- Less Bacon: Use just 3 slices of bacon instead of 6, or try turkey bacon for a lighter option. I’ve found it still gives that smoky vibe to Hearty Sausage, Bacon, and Cabbage Soup without all the grease.
- More Veggies: Bulk up the soup with extra cabbage or toss in some zucchini to lower the calorie density. It’s a sneaky way to eat more greens!
Serving Suggestions
I love serving this Hearty Sausage, Bacon, and Cabbage Soup with a few simple sides that make it feel like a full-on feast. At my last family gathering, these pairings were a hit, and I think they’ll elevate your meal too. Here are my go-to ideas.
- Crusty Bread: Grab a loaf of rustic bread or some garlic rolls to dunk in the broth. It’s pure heaven!
- Side Salad: Pair your Hearty Sausage, Bacon, and Cabbage Soup with a light green salad to balance the richness. A little vinaigrette cuts through the heaviness beautifully.
Common Mistakes to Avoid
I’ve made my fair share of blunders while cooking Hearty Sausage, Bacon, and Cabbage Soup, so I’m passing on some hard-earned wisdom. Trust me on this one—avoiding these slip-ups will save you a headache. Here’s what to watch out for.
- Overcooking Cabbage: Don’t let the cabbage cook too long, or it turns to mush. I learned this the hard way with that first batch of Hearty Sausage, Bacon, and Cabbage Soup!
- Skimping on Seasoning: Taste as you go—undSeasoned soup is just sad. I’ve forgotten to adjust salt before, and it was a bland disaster.
Storing Tips
I’ve found that Hearty Sausage, Bacon, and Cabbage Soup keeps surprisingly well, which is a lifesaver for busy weeks. Here’s how I store leftovers to keep that flavor locked in. Give these a try!
- Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove for best results.
- Freezer: Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
I get a bunch of questions about making Hearty Sausage, Bacon, and Cabbage Soup, so I’ve rounded up the most common ones. Here are my answers, straight from my kitchen to yours. Let’s clear up any confusion!
Can I make this soup ahead of time?
Absolutely, and honestly, it tastes even better the next day! The flavors in Hearty Sausage, Bacon, and Cabbage Soup just meld together overnight. Just store it in the fridge and reheat gently.
Can I use a different type of sausage?
For sure! I’ve used chorizo, andouille, even bratwurst in a pinch. Whatever you pick, it’ll add its own flair to the soup.
Is this soup gluten-free?
It can be! Just double-check your sausage and broth for any sneaky gluten. Mine usually is naturally gluten-free as written.
Can I freeze leftovers?
Yup, I freeze Hearty Sausage, Bacon, and Cabbage Soup all the time. Portion it out so you’re not thawing a giant block, though.
How do I make it less salty?
Use low-sodium broth and go easy on added salt. If it’s still too salty, toss in a peeled potato while simmering—it soaks up some of that sodium.
Can I make this in a slow cooker?
You bet! Brown the meat first, then dump everything in and cook on low for 6-8 hours. It’s a set-it-and-forget-it kinda deal.
What if I don’t have cabbage?
No worries—kale, collards, or even spinach can sub in. Just adjust cooking time since they cook faster.
Does this soup reheat well?
Oh yeah, Hearty Sausage, Bacon, and Cabbage Soup reheats like a dream. I usually warm it on the stovetop with a splash of water to loosen it up.
Conclusion
I hope you’re as excited as I am to whip up a pot of Hearty Sausage, Bacon, and Cabbage Soup—it’s truly one of those recipes that warms both body and soul. Whether it’s a weeknight dinner or a cozy weekend meal, I’m betting it’ll become a favorite in your house just like it is in mine. So grab your pot, get simmering, and let me know how it turns out!