Crock Pot Sausage and Cabbage Soup Recipe- Learn Like a Pro

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Crock Pot Sausage and Cabbage Soup Recipe- Learn Like a Pro:-Sausage and Cabbage Soup in the Crock Pot is an exquisite amalgamation of crisp cabbage, wholesome tomato broth and Italian sausage. This straightforward and modifiable recipe is the ideal weeknight supper for the colder months.

Crock Pot Sausage and Cabbage Soup Recipe- Learn Like a Pro



With the addition of sausage, fresh vegetables and a rich tomato broth, this Crock Pot Cabbage Soup recipe creates a hearty and comforting dinner that is ideal for the colder months of the year.


  • Crock Pot


  • 1 Tbsp avocado oil
  • 1 yellow onion diced
  • 1.5 lbs ground Italian sausage *
  • 4 cloves garlic minced
  • 2 large carrots chopped
  • 1 green bell pepper chopped
  • 4 cups chicken broth
  • 1 (28-oz) can crushed tomatoes
  • 1 bay leaf
  • 1 tsp paprika
  • 2 tsp dried parsley
  • ¼ tsp black pepper
  • Sea salt to taste
  • 6 cups green cabbage sliced**



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  • Prepare the avocado oil by heating it in a large skillet that is nonstick over medium-high heat.
  • After adding the chopped onion, continue to cook it for about three to five minutes, stirring it occasionally, until it starts to become more tender.


  • The raw Italian sausage and garlic that has been minced should be transferred to the skillet, and then a spatula should be used to break it up into small chunks.
  • The banger should be browned for a few minutes, until the exterior is of a slightly golden brown colour. It is not necessary for it to be completely cooked just yet.


  • The banger mixture should be transferred to the bottom of your slow cooker.
  • The chopped carrots, bell pepper, chicken broth, crushed tomatoes, all of the seasonings (bay leaf, paprika, dried parsley, salt, and pepper), and approximately one third of the chopped cabbage should be added to the mixture.


  • Stir everything up to a great extent. The remaining chopped cabbage should be added, and it would be wonderful if you could incorporate it into the soup mixture by stirring it.
  • On the other hand, if it is not, it is perfectly acceptable to leave it hanging on top because it will start to cook down as the soup cooks.


  • After securing the lid of the slow cooker, cook the food on high heat for four to five hours or on low heat for six to eight hours.
  • If, after approximately one hour of cooking, you are able to stir the soup in order to incorporate the cabbage, that would be fantastic!
  • The soup should be served in large bowls, and it should be accompanied by crusty bread such as garlic bread, toasted baguette, or cornbread.


  • I make use of turkey Italian sausage that is mild. You are free to choose any variety of Italian sausage that you like.
  • Make use of one head of cabbage that is of a medium size or approximately half of a large head.




  • Serving: 1Serving (of 6)
  • Calories: 308kcal
  •  Carbohydrates: 21g
  •  Protein: 26g
  • Fat: 12g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 6g
  • Cholesterol: 41mg
  • Sodium: 747mg
  • Fiber: 4g
  • Sugar: 9g

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