Spicy Veggie Cabbage Soup


Just love this soup. I developed it to use up small quantities of veggies, and we fell in love with the flavors. For a less spicy soup, use regular italian sausage. For more heat, add some cayenne pepper and/or crushed red pepper flakes.

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
12 servings


  • 2 (4 ounce) links hot Italian sausage, casings removed

  • 2 quarts chicken broth

  • 1 (14 ounce) can crushed tomatoes

  • ½ (8.5 ounce) package coleslaw mix

  • 3 stalks celery, sliced

  • 2 large potatoes, diced

  • 2 large carrots, sliced

  • ½ large onion, diced

  • 2 cloves garlic, crushed

  • 3 bay leaves

  • salt and ground black pepper to taste

  • ½ cup heavy whipping cream, or to taste


  1. Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.

  2. Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.

Nutrition Facts (per serving)

162 Calories
8g Fat
18g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 162
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 18%
Cholesterol 28mg 9%
Sodium 829mg 36%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 6g
Vitamin C 20mg 102%
Calcium 43mg 3%
Iron 1mg 7%
Potassium 497mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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