Irish Cabbage Soup

A light yet satisfying broth brings everything together in this warm, hearty, and packed with wholesome ingredients Irish Cabbage Soup. This Irish inspired Cabbage Soup is the perfect comfort meal for any day of the week. Made with tender cabbage, sweet carrots, and flavorful chicken sausage, this soup is both nourishing and delicious.

This Irish inspired cabbage soup is the best thin soup I’ve ever tasted. I had not so nice encounter with cabbage soup, my first time was with the fat burning cabbage soup recipe and lets just say I didn’t enjoy it at all and ever since then I frown upon any cabbage soup recipes. Thanks to this Irish cabbage soup recipe I am now a fan of cabbage soup, the broth of this soup is simply the best. Apart from its great taste, it is inexpensive and super easy and quick to make.

A single serving of this cabbage soup contains approximately 250 calories and this stood out for me as I am a girl who always looking for ways to lower her calorie intake but also not compromising the quality of taste in my food. This Irish cabbage soup should replace the fat burning cabbage soup recipe for real.

Ingredients

• Cabbage
• Carrot 
• Green pepper 
• Onion
• Chicken broth
• Chicken sausage
• Olive oil

How to make Irish Cabbage Soup

1. Prepare the Vegetables:
   • Chop the cabbage into small pieces.
   • Peel the carrot and slice or dice it into small pieces.
   • Dice the onion and green pepper.
2. Cook the Chicken Sausages:
   • Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
   • Add the chicken sausages and cook until they turn brown on all sides.
   • Remove the sausages from the pot and set them aside on a plate.
3. Sauté the Vegetables:
   • In the same pot, add the onions, carrots, and green peppers.
   • Stir and cook for 5 minutes until they start to soften.
4. Cook the Cabbage:
   • Add the chopped cabbage to the pot.
   • Pour in 1 more tablespoon of olive oil and stir everything together.
   • Sauté for a few minutes to slightly soften the cabbage.
5. Simmer the Soup:
   • Pour in the chicken broth and stir.
   • Let everything cook for 10 minutes on medium heat.
6. Add the Chicken Sausage Back In:
   • While the soup is cooking, chop the browned sausages into bite-sized pieces.
   • Add them back to the pot and stir.
   • Let the soup cook for another 5 minutes.
7. Season and Serve:
   • Taste the soup and add a pinch of salt if needed.
   • Your Irish cabbage soup is now ready to serve! Enjoy!

Tips and common mistakes to avoid for beginner cooks

1. Whenever you are using store-bought broth or stock please do a taste test before you add any seasoning that contains salt or even salt itself. I didn’t add any salt to this Irish Cabbage soup but if you used stock or broth and feel like there isn’t enough salt for you, please go ahead and sprinkle some.
2. You can leave out the chicken sausage and use vegetable broth to make this cabbage soup 100% plant based soup.
3. Use a large deep pot, raw cabbage has a high volume but once it cooks it will soften and lower in volume.

More easy soup recipes to add to your rotation

How to store leftover cabbage soup

Always allow your soup to cool down to room temperature. Transfer the leftover Irish Cabbage soup into an airtight container and keep it in the fridge for up to 3 days.
To freeze for a longer period you can store it in an airtight container, ziplock bag, or mason jar. It can be stored for up to 3 months.

How to reheat

From the fridge, you can warm it in the microwave or on a stove. In a small saucepan, heat it over medium heat until it’s warm.
From the freezer, thaw it in the fridge or over the counter then use the methods mentioned above to reheat.