My cookbook is here! 
You got to make this marry me cabbage soup because it is super creamy, delicious and easy to make!
This Marry Me Cabbage Soup is the ultimate one pot comfort meal, delivering all the rich, luxurious flavors of the classic Tuscan inspired dish in a cozy bowl of soup. Sautéed savory sausage creates a flavorful, deeply seasoned base alongside aromatics like tender diced onions, bell peppers, and plenty of minced garlic.
As the soup simmers, crisp, shredded cabbage cooks down in a savory chicken broth, absorbing all the vibrant herbs and seasonings.
Best of all, this crowd pleasing dinner comes together effortlessly with minimal cleanup, making it ideal for busy weeknights or cozy weekends alike. Serve it piping hot with a piece of crusty bread to soak up every last drop of the luscious, creamy broth.
If you like this recipe, you will also love my Creamy Cabbage White Bean Soup or my Ground Beef Cabbage Bake.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!
Marry Me Cabbage Soup (One Pot)
Equipment
Ingredients
- 1 tbs olive oil
- 1 lb (0.45 kg) pork sausage, casings removed
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 large cloves garlic, minced
- 2 tbs tomato paste
- 3 tbs sun dried tomatoes, finely diced
- 1 tsp each garlic powder, onion powder, paprika + Italian herb blend
- salt and pepper, to taste
- 2 tbs brown sugar, (optional)
- 5 cups (350 g) green cabbage, chopped
- 4 cups (0.95 l) low sodium chicken broth
- 1 handful baby spinach, rough chop
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (35 g) parmesan cheese, freshly grated
- Garnish: chopped parsley + freshly grated parmesan
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add in the sausage and use a wooden spoon to break up the meat until no longer pink. Next, add in the onion and pepper, sauté for 4-5 minutes on medium heat. Stir in the garlic for 30 seconds. Stir in tomato paste and sun dried tomatoes to coat. Stir in the salt, garlic powder, onion powder, paprika, Italian herb blend and brown sugar. Then, add in the cabbage and sauté for 5 minutes.
- Pour in the chicken broth and bring to a boil. Cover the pot with a lid and simmer on low heat. Cook for 25 minutes. Taste and adjust with salt or sugar if needed. Remove the pot from the burner and mix in the spinach, heavy cream, parmesan cheese. Garnish with parsley and more freshly grated parmesan.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use ground beef, chicken, lamb or pork instead of sausage.
- You can use kale instead of spinach.
- You can use half milk and half heavy cream instead of heavy cream.