Cabbage Sausage and Potato Soup
Cabbage sausage and potato soup is a hearty and flavorful dish that's perfect for people with Chronic Kidney Disease. This recipe uses lean ground beef and low-sodium broth, making it a kidney-friendly option. The combination of cabbage, potatoes, and homemade sausage creates a comforting meal without the extra sodium.
After seeing my mom struggle with her CKD diet after a diabetes diagnosis, I knew I had to make things clearer. With over 25 years as a dietitian, I’ve built a reputation for creating flavorful, kidney-friendly recipes that make healthy eating enjoyable. My website simplifies renal diet guidelines, offering easy-to-follow meal plans designed to fit into your life and support your health.
You’ll love making this dish because it’s full of flavor without all the extra sodium, which is so important for kidney health. The homemade sausage lets you control the seasoning, skipping the high-sodium processed meats, and the fresh cabbage and potatoes add fiber and nutrients your body needs. It’s a cozy, satisfying soup that’s easy to whip up and fits perfectly into your renal-friendly diet without compromising on taste.
You will love the opportunity to make your own low sodium Italian sausage that you can also use in other recipes. Make it as a breakfast sausage to go with some of our other breakfast items like dairy free cinnamon rolls and blueberry coffee cake. This recipe is part of our Kidney Friendly Soups special series.
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Ingredients for Sausage, Cabbage and Potato Soup
This hearty Cabbage Sausage and Potato Soup is packed with flavor and perfectly suited for a kidney-friendly diet. By using lean ground meat and homemade sausage seasoning, you control the sodium while enjoying rich, comforting flavors. Each ingredient is carefully chosen to create a satisfying meal that’s both nutritious and easy to make.
- Lean ground hamburger meat – Provides protein while keeping the dish lower in fat, which is better for kidney health.
- Fennel seed – Adds a subtle anise flavor to the sausage, giving it a more complex taste.
- Paprika – Enhances the sausage with a mild, smoky flavor without adding sodium.
- Garlic powder – Infuses the meat with a rich garlic flavor, making the dish more savory.
- Black pepper – Adds a mild heat to the soup, boosting flavor without extra salt.
- Red pepper flakes – Brings a gentle spiciness that complements the sausage.
- Oregano – Adds a herby, aromatic flavor to the sausage, making it more flavorful.
- Ground sage – Adds an earthy, slightly peppery taste to the sausage, enhancing its flavor.
- Dried basil – Contributes a subtle sweetness to the sausage that balances the other spices.
- Dried thyme – Adds depth and a woodsy, herb flavor to the sausage.
- Canola oil – A heart-healthy oil for cooking, low in saturated fat.
- Minced garlic – Adds fresh, robust flavor and natural anti-inflammatory benefits.
- White onion – Provides sweetness and depth, enhancing the soup's overall flavor.
- Diced potato – Adds texture and heartiness while providing energy from complex carbohydrates.
- Low sodium vegetable broth – The base of the soup, providing flavor without excessive sodium.
- Green cabbage – A nutrient-rich vegetable, high in fiber and low in potassium, making it kidney-friendly.
See recipe card for quantities.
Instructions
Making this cabbage soup with potatoes and sausage is simple, with just a few easy steps to follow. From preparing the homemade sausage to simmering the soup, you'll have a flavorful and kidney-friendly meal in no time.
- Crush fennel in a bag or bowl.
- Add spices to bowl and mix together well.
3. Add ground beef to spice mixture and combine well, either with a handheld mixer or your hands.
4 Refrigerate for 24 hours to let the spices blend and flavor the meat.
5. Add canola oil to a large pot on medium heat. When oil is hot, add sausage and cook for 4-5 minutes until cooked throughout.
6. Add the garlic and onion, and saute until onions are translucent on medium heat, 5-8 minutes
7. Add the potatoes, vegetable broth and ground pepper. Bring to a low boil and cook for 15-20 minutes uncovered.
8. When the potatoes are starting to soften, add the cabbage and stir to wilt the cabbage. Let it soften for 5-8 minutes.
Hint: Make the sausage mixture the day before you plan to cook the soup. Letting it sit in the fridge for 24 hours allows the spices to fully blend into the meat, giving you a more flavorful sausage. Plus, it cuts down your prep time when you're ready to make the soup!
Substitutions
If you're looking to tweak this Cabbage Sausage and Potato Soup to fit your preferences or dietary needs, there are a few simple substitutions that will keep the dish just as delicious and kidney-friendly. Here are some easy swaps you can try:
- Vegetarian version – Omit the sausage and use plant-based crumbles or extra vegetables like carrots or bell peppers for a hearty, meat-free alternative.
- Ground meat – Substitute lean ground hamburger with ground turkey or chicken for a lighter option without sacrificing protein.
- Potatoes – Swap regular potatoes for sweet potatoes to add more fiber and a subtle sweetness to the soup.
Storage
For storage, let the soup cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to freeze it, portion the soup into freezer-safe containers and store it for up to 3 months—just make sure to thaw in the fridge overnight before reheating.
Top Tip
For an even more flavorful soup, sauté the cabbage for a few minutes before adding it to the broth. This step brings out a slightly sweet, caramelized flavor, adding extra depth to your dish!
FAQs about Cabbage Soup with Low Sodium Sausage and Potatoes
Yes, feel free to use red cabbage or Napa cabbage for a slightly different texture and flavor.
You can use cauliflower or turnips as a lower-carb alternative to potatoes.
You can, but be sure to choose a low-sodium variety to keep the recipe kidney-friendly.
Related Soup Recipes For CKD
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Pairing with Sausage, Potato, and Cabbage Soup
These are my favorite dishes to serve with Cabbage Sausage Potato Soup:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintCabbage Sausage and Potato Soup
This Cabbage Sausage and Potato Soup features homemade low-sodium Italian sausage, making it a flavorful and kidney-friendly option. Packed with hearty vegetables and spices, it's a comforting meal that’s easy to prepare and perfect for a renal diet.
- Prep Time: 30 minutes
- Refrigerate: 24 hours
- Cook Time: 30 minutes
- Total Time: 25 hours
- Yield: 4
- Category: Soup
- Method: Stove Top
- Cuisine: American
- Diet: Low Salt
Ingredients
Sausage:
½ pound lean ground hamburger meat
½ teaspoon fennel seed, crushed
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
½ teaspoon oregano
½ teaspoon ground sage
½ teaspoon dried basil
½ teaspoon dried thyme
Soup:
1 tablespoon canola oil
3 tablespoon minced garlic
1 cup white onion, diced
1 cup diced potato, peeled
4 cups low sodium vegetable broth
½ teaspoon ground black pepper
5 cups green cabbage, chopped into 1-2 inch pieces
Instructions
Make sausage (24 hours before soup)
1. Crush fennel in a bag or bowl.
2. Add spices to bowl and mix together well.
3. Add ground beef to spice mixture and combine well, either with a handheld mixer or your hands.
4. Refrigerate for 24 hours to let the spices blend and flavor the meat.
Make Soup
5. Add canola oil to a large pot on medium heat. When oil is hot, add sausage and cook for 4-5 minutes until cooked throughout.
6. Add the garlic and onion, and saute until onions are translucent on medium heat, 5-8 minutes
7. Add the potatoes, vegetable broth and ground pepper. Bring to a low boil and cook for 15-20 minutes uncovered.
8. When the potatoes are starting to soften, add the cabbage and stir to wilt the cabbage. Let it soften for 5-8 minutes.
9. Serve and enjoy. Each serving is about 1 ¼ cups
Makes 4 servings
Notes
Make the sausage 24 hours ahead of time, it needs time to really blend together with the spices. And store the soup after eating if there are any leftovers.
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