Cabbage Soup with Sausage and Beans
The Ultimate Spicy Cabbage Soup Recipe
Looking for a hearty, flavorful, and easy-to-make cabbage soup? This one-pot recipe is packed with smoky Louisiana hot link sausage, tender vegetables, and a rich, seasoned broth that brings just the right amount of heat. Perfect for meal prep, cozy nights, or whenever you need a bowl of comfort food with a kick!
What makes this soup special? Big Poppa Smokers seasonings add layers of bold flavor that set it apart from traditional cabbage soup recipes. A touch of Big Poppa’s Jallelujah Seasoning gives it just the right amount of spice, while Little Louie’s and Desert Gold bring out the best in the fresh ingredients.
Serve it with a sprinkle of Parmesan Reggiano for extra depth, or pair it with crusty bread for a satisfying meal. Whether you’re making it for the family or prepping for the week ahead, this spicy cabbage soup is sure to become a favorite!
👉 Ready to cook? Scroll down for the full recipe and step-by-step instructions!
Cabbage Soup with Sausage and Beans
Big Poppa
6-8
15 minutes
45 minutes
American, Southern
Soup, Comfort Food
A hearty and flavorful cabbage soup loaded with smoky Louisiana hot link sausage, tender vegetables, and a rich broth infused with Big Poppa Smokers seasonings. This easy-to-make soup is packed with bold flavors and a touch of spice—perfect for a cozy meal any time of year!
Ingredients
1 Louisiana Hot Link Sausage, diced into rounds
1 carrot, diced
2 celery stalks, diced
1 ½ onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small cabbage, chopped
1 can white beans, drained
1 can kidney beans, drained
½ can diced tomatoes
1 carton (32 oz) chicken stock
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp Big Poppa’s Little Louie’s Seasoning
1 tbsp Big Poppa’s Desert Gold Seasoning
½ tbsp Big Poppa’s Jallelujah Seasoning (or to taste)
Parmesan Reggiano (optional, for garnish)
Directions
Heat 2 tbsp olive oil in a large pot over medium heat.
Add diced Louisiana hot link sausage and sauté until browned.
Remove sausage and set aside, leaving the flavorful oil in the pot.
Add onions, bell peppers, and celery to the pot.
Season with Big Poppa’s Little Louie’s Seasoning and Big Poppa’s Desert Gold Seasoning.
Cook until vegetables soften, about 5 minutes.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add chopped cabbage and another sprinkle of Big Poppa’s Desert Gold Seasoning.
Sauté for about 3 minutes, letting the flavors meld.
Pour in ½ can of diced tomatoes, white beans, and kidney beans. Stir well.
Add 1 carton (32 oz) of chicken stock, then season with Big Poppa’s Desert Gold and Little Louie’s Seasoning.
Stir and bring to a gentle boil over medium-high heat.
Reduce heat to low and let the soup simmer for 30 minutes, stirring occasionally.
Add Big Poppa’s Jallelujah Seasoning for a little extra heat and depth.
Taste and adjust seasoning if needed.
Ladle into bowls and top with grated Parmesan Reggiano (optional).
Serve with crusty bread for a complete meal.
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