There is nothing better than a big bowl of soup on fall nights!  This Paleo Sausage Cabbage Soup is filled with hearty and savory flavors.  It checks all the boxes for me: bold flavors, a delicious and filling protein, varying textures and flavors, and it’s all made in one pot!  I used Al Fresco chicken sausages in this soup which are a staple ingredient for me.  They’re so flavorful! @alfrescochicken #Ad #FallWithAlFresco


First, add olive oil to a Dutch oven or large skillet over medium heat.  Allow the olive oil to get hot before adding in sliced sausages.  Sear sausages for 2 minutes on each side.  Then, add in chopped white onion, green pepper, carrots and minced garlic.  Sauté for 4-5 minutes, stirring occasionally so as to not burn the vegetables.  Next, add in the remaining ingredients and bring to a boil.  Allow the pot to boil for 7 minutes before reducing heat.  Then, simmer for 20 minutes.  Finally, carefully ladle into bowls and serve.  Garnish with chopped basil if desired.


This soup is all made in one pot which makes it both simple and straightforward.  I highly suggest searing the sausage on both sides before adding in the vegetables.  This allows them to get a little crispy.  This soup is more like a soup than a stew.  For a thicker soup, add a small can of tomato paste when adding in the broth.  This will thicken the soup considerably.  I used small red potatoes here but I think this soup would be equally as delicious with sweet potatoes.  Feel free to play around with your favorite veggies and starches.

I love a warm bowl of soup.  I have a ton of soup recipes which can be seen HERE.  This one has all the best flavors; it’s filled with hearty sausage, a hint of garlic, and plenty of vegetables.  It’s easy enough for a weeknight but cozy enough for any night of the week.  In addition, the soup is just as delicious as leftovers!  You will love this one.


Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Lunch, Dinner
Servings: 8 servings


4 Al Fresco Roasted Garlic chicken sausages, sliced
2 TBL olive oil
1 white onion, chopped
1 green pepper, chopped
3 large carrots, chopped
1 TBL minced garlic
4 cups beef stock
1 15 ounce can diced tomatoes
3 cups red potatoes, quartered
1 cup cabbage, chopped
1 TBL oregano
1.5 tsp basil
Sea salt, to taste
Ground pepper, to taste


First, add olive oil to a Dutch oven or large skillet over medium heat.  Once oil is hot, add sliced chicken sausages.  Sear for 2 minutes before flipping and searing another 2 minutes.

Meanwhile, chop onion, green pepper and carrots.  Then add to the Dutch oven.  Add in minced garlic.  Sauté for 4-5 minutes or until veggies have started to soften.

Next, add remaining ingredients to the Dutch oven.  Bring to a boil and boil for 7 minutes.  Then, reduce heat to low.  Simmer for 20 minutes.

Finally, carefully ladle into bowls and serve!  Garnish with fresh basil if desired.