Betty Crocker Cabbage Soup Recipe: Savory Simmered Comfort in One Pot

Betty Crocker cabbage soup delivers the kind of hearty, savory comfort that transforms simple pantry ingredients into a satisfying one-pot meal. This classic recipe combines tender cabbage, flavorful sausage, and aromatic broth for a dish that feels like a warm hug on busy weeknights.

I’ve perfected it to balance traditional flavors with a foolproof method that works every time—no complicated techniques required.

The beauty of this soup lies in its simplicity: just a handful of ingredients simmered together until the cabbage softens and the flavors meld into perfect harmony. Smoked sausage adds depth, while carrots and potatoes round out the meal with natural sweetness and heartiness.

The result is a rich, aromatic broth that coats every bite, making it impossible to resist a second bowl.

What makes this Betty Crocker-style cabbage soup truly special is how it brings comfort to the table without fuss. Ready in under an hour, it’s ideal for feeding a family or prepping ahead for meal prep.

The flavors deepen as it sits, ensuring every spoonful delivers that familiar taste of home-cooked goodness.

Whether you're craving a cozy midweek dinner or a quick solution for leftovers, this recipe delivers restaurant-quality satisfaction with minimal effort. Let’s get started on creating your own pot of savory comfort.

Ingredients for betty crocker cabbage soup

Pantry staples meet cozy tradition in this classic Betty Crocker-style cabbage soup.

The cabbage is the star here, so choose a firm head with crisp leaves—avoid any with yellowing or wilted spots. For the sausage, Kielbasa or any smoked variety works perfectly, but Costco or Trader Joe's often carry the best quality at reasonable prices. The potatoes and carrots should be firm and free of soft spots—organic produce often has better flavor. If you're prepping ahead, store the chopped vegetables in airtight containers with a paper towel to absorb moisture, keeping them fresh for up to 3 days in the fridge.

No smoked sausage? Substitute with Italian sausage or even chicken breast for a lighter option—just adjust the cooking time. Running low on carrots? Sweet potatoes work beautifully and add a nice earthy sweetness. The apple cider vinegar can be swapped for lemon juice at half the amount if you prefer. For extra richness, add a splash of Worcestershire sauce or a pinch of smoked paprika. If you're using dried bay leaves, toast them lightly in a dry pan for 30 seconds to deepen their flavor before adding to the soup.

This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 5 days. For freezing, portion into meal-prep containers and store for up to 3 months. Reheat gently on the stove or microwave, adding a splash of broth or water if it thickens too much. The parsley garnish is optional but adds a fresh pop of color—chop it just before serving to preserve its vibrant green hue.

Step-by-step instructions for Betty Crocker cabbage soup recipe

This one-pot soup delivers hearty comfort with minimal effort—just follow these straightforward steps.

In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat. Add the 1 whole yellow onion and 3 whole celery stalks, both chopped into small pieces, along with the 3 medium carrots cut into chunks. Cook for 5-6 minutes until the vegetables begin to soften and the onion turns translucent.

Add the 4 cloves garlic cloves, minced, and cook for another 30 seconds until fragrant. Stir frequently to prevent burning. This foundational step builds the soup's flavor base, so don't rush it. The vegetables should release their natural juices and create a light coating on the bottom of the pot.

Push the sautéed vegetables to one side of the pot and add the 1 lb smoked sausage, sliced into half-moons. Cook for 3-4 minutes until the sausage loses its raw color and begins to brown. Stir occasionally to ensure even cooking.

Return the vegetables to the center of the pot and add the 2 medium russet potatoes, peeled and cubed into bite-sized pieces. Sprinkle the 1.5 tsp salt and 0.5 tsp black peppercorns over everything and stir to combine. The sausage will release additional fat as it cooks, which helps prevent the vegetables from sticking and adds richness to the soup.

Add the 1.5 lb green cabbage, cut into wedges, and the 2 tbsp tomato paste to the pot. Stir well to distribute the tomato paste evenly. Pour in the 6 cups chicken broth and add the 2 whole bay leaves. Bring the mixture to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.

The soup should bubble steadily but not vigorously. At this stage, you want the ingredients to meld together, not boil over. Cover the pot with a lid and let it simmer for 25-30 minutes, stirring occasionally, until the potatoes and carrots are tender and the cabbage is easily pierced with a fork. This simmering time ensures all the flavors infuse deeply into the broth.

Once the vegetables are tender, stir in the 1 tbsp apple cider vinegar to brighten the flavors. Taste the soup and adjust the seasoning with additional salt or pepper if needed. Remove the 2 whole bay leaves as they are not meant to be eaten.

Let the soup sit off the heat for 5 minutes to allow the flavors to settle. This resting period helps the soup thicken slightly and ensures a more cohesive taste. Before serving, garnish each bowl with 0.25 cup chopped parsley for a fresh finish. The parsley not only adds color but also provides a subtle herbal note that complements the hearty flavors of the soup.

Ladle the soup into bowls and serve immediately. The combination of tender smoked sausage, hearty cabbage, and savory broth creates a comforting meal perfect for chilly days. Pair it with crusty bread or a simple green salad to round out the meal.

This soup is even better the next day as the flavors deepen and the broth absorbs more of the ingredients' essence. Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or broth if the soup thickens too much.

Dietary considerations for this betty crocker cabbage soup

Vegetarian Adaptations

Skip the smoked sausage and boost umami with 2 tbsp soy sauce or 1 tbsp mushroom powder when sautéing the vegetables. Add 1 cup cooked lentils or 15 oz chickpeas (drained) for protein—these hold up well during simmering.

For extra richness, stir in ¼ cup coconut milk at the end to replace the sausage’s fat. 🌱

Gluten-Free Swaps

This recipe is naturally gluten-free, but always double-check your chicken broth label—opt for certified gluten-free brands like Pacific Foods or Imagine. For added thickness, blend ½ cup cooked white beans into the broth before simmering.

The apple cider vinegar and tomato paste are typically gluten-free, but verify if you're highly sensitive. 🌾

Low-Carb Options

Replace the 2 medium russet potatoes with 2 cups cauliflower florets (they soften faster) and reduce the carrots to 2 medium. For extra fiber, add 1 cup shredded Brussels sprouts—they hold their shape beautifully.

Use low-sodium bone broth instead of chicken broth to keep carbs minimal while maintaining flavor. 🥦

Dairy-Free Adjustments

The recipe is dairy-free by default, but if you're using a dairy-based sausage, swap for a vegan smoked sausage like Field Roast or Beyond Meat. For extra creaminess, stir in 2 tbsp nutritional yeast at the end—it adds a cheesy, nutty depth without dairy.

The apple cider vinegar and broth keep the dish tangy and satisfying. 🥛

Allergen-Friendly Tips

For nut allergies, avoid garnishing with toasted nuts and stick to parsley. If celery is a concern, substitute with 2 extra carrots or 1 zucchini (peeled and diced). For egg allergies, ensure your broth is egg-free—most store-bought versions are, but homemade may contain egg-based thickeners. Always read labels carefully. 🚫🥚

Keto-Friendly Tweaks

Swap the potatoes for 2 cups sliced mushrooms (they absorb flavors well) and reduce the carrots to 1 medium. Add ½ cup diced bell peppers for color and crunch. Use bone broth instead of chicken broth and thicken with 1 tbsp xanthan gum if needed.

The cabbage remains the star—just reduce it to 1 lb to keep net carbs low. 🥬

Frequently asked questions