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This cheesy Cabbage Sausage Soup is a solid go-to for a busy weeknight. It’s hearty, low-carb, and uses simple ingredients you probably already have in the fridge.
The recipe is packed with Italian sausage, peppers, and onions, and the mozzarella gives it a great creamy texture without being too heavy. While I originally made this for the Instant Pot because it’s so fast, it works just as well on the stovetop or in a slow cooker. You just brown the sausage and veggies to get them started, add the rest of the ingredients, and you’re set.
I’ve included instructions for all three cooking methods below so you can make it work with whatever time you have.
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Tips for Alternative Cooking Methods
While the Instant Pot is great for trapping moisture, you can easily adapt this recipe for the stovetop or slow cooker. Here is how to modify the steps to ensure the soup stays flavorful and the texture is perfect.
Stovetop Instructions (Dutch Oven or Stockpot)
Since the stovetop allows moisture to evaporate (unlike the sealed Instant Pot), the main difference is that you will need to add liquid to create a proper soup consistency.
- Sauté the Base: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the Italian seasoning, garlic, onion, and bell pepper. Sauté for 3–5 minutes until softened and fragrant.
- Brown the Meat: Add the sliced sausage and cook for another 4–5 minutes until browned. This step is crucial for building flavor since you aren't pressure cooking.
- Add Ingredients & Liquid: Add the cabbage, diced tomatoes, and crushed tomatoes.
- Important Adjustment: Pour in 1.5 to 2 cups of chicken broth (or water). The original recipe relies on the pressure cooker to extract liquid from the veggies; on the stove, you need this extra fluid to prevent burning and boil the cabbage.
- Simmer: Bring the pot to a gentle boil, then reduce the heat to low and cover. Simmer for 20–25 minutes, or until the cabbage is tender.
- Finish with Cheese: Turn off the heat. Stir in the mozzarella cheese gradually until it melts into the broth. Note: Do not boil the soup after adding the cheese.
Slow Cooker / Crockpot Instructions
If you prefer to set it and forget it, the slow cooker works beautifully, though it requires a little prep work for the best flavor.
- Pre-Sauté: For the best result, brown the onion, garlic, peppers, and sausages in a skillet with the oil first. This develops a depth of flavor that slow cooking alone cannot achieve.
- Combine: Transfer the sautéed mixture to your slow cooker. Add the cabbage, diced tomatoes, and crushed tomatoes.
- Liquid Check: You generally do not need extra liquid as the slow cooker traps moisture, but if you prefer a thinner soup, add 1/2 cup of broth.
Cook: Cover and cook on Low for 4–6 hours or High for 2–3 hours.
- Finish: Stir in the mozzarella cheese during the last 10 minutes of cooking, or stir it in just before serving to ensure it is creamy and not stringy.
Hands-on Overall
Serving size about 1 1/4 cups
Nutritional values (per about 1 1/4 cups)
Net carbs7.8 grams
Protein15.7 grams
Fat25 grams
Calories327 kcal
Calories from carbs 10%, protein 20%, fat 70%
Total carbs11.6 gramsFiber3.8 gramsSugars6.1 gramsSaturated fat9.3 gramsSodium717 mg(31% RDA)Magnesium38 mg(10% RDA)Potassium552 mg(28% EMR)
Ingredients (makes 8 servings)
- 2 tbsp extra virgin olive oil (30 ml)
- 1 tbsp Italian seasoning
- 4 cloves garlic, minced
- 1 small red onion, chopped (60 g/ 2.1 oz)
- 1 bell pepper, chopped (120 g/ 4.2 oz)
- 4 smoked Italian sausage links, sliced (400 g/ 14 oz)
- 1 medium head cabbage, sliced (600 g/ 1.3 lb)
- 1 can diced tomatoes (410 g/ 14.5 oz)
- 1 cup crushed tomatoes (120 g/ 4.2 oz)
- 2 cups shredded mozzarella (226 g/ 8 oz)
Instructions
- Place the oil in the Instant Pot and turn it to Sauté. Once hot, add in the Italian seasoning, garlic, onion, and pepper. Sauté until fragrant and slightly softened, about 3 minutes.
Note: No Instant Pot? See recipe tips for alternative cooking methods.
- Add in the sausage and sauté 3 minutes until starting to brown.
- Add in the shredded cabbage, diced tomatoes and crushed tomatoes.
- Add the mozzarella. Cover and turn to Sealing. Set the Instant Pot to Manual, high pressure for 17 minutes.
- After 17 minutes, manually release the pressure. Stir and serve.
- If it's too thick, add 1-2 cups of water or chicken stock. Store in an airtight container in the refrigerator for up to 3 days.
Instant Pot Cabbage Sausage Soup
Step by Step
Ingredients
- 2 tbsp extra virgin olive oil (30 ml)
- 1 tbsp Italian seasoning
- 4 cloves garlic, minced
- 1 small red onion, chopped (60 g/ 2.1 oz)
- 1 bell pepper, chopped (120 g/ 4.2 oz)
- 4 smoked Italian sausage links, sliced (400 g/ 14 oz)
- 1 medium head cabbage, sliced (600 g/ 1.3 lb)
- 1 can diced tomatoes (410 g/ 14.5 oz)
- 1 cup crushed tomatoes (120 g/ 4.2 oz)
- 2 cups shredded mozzarella (226 g/ 8 oz)
Instructions
- Place the oil in the Instant Pot and turn it to Sauté. Once hot, add in the Italian seasoning, garlic, onion, and pepper. Sauté until fragrant and slightly softened, about 3 minutes.
Note: No Instant Pot? See recipe tips for alternative cooking methods.
- Add in the sausage and sauté 3 minutes until starting to brown.
- Add in the shredded cabbage, diced tomatoes and crushed tomatoes.
- Add the mozzarella. Cover and turn to Sealing. Set the Instant Pot to Manual, high pressure for 17 minutes.
- After 17 minutes, manually release the pressure. Stir and serve.
- If it's too thick, add 1-2 cups of water or chicken stock. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition (per serving, about 1 1/4 cups)
Calories327kcal
Net Carbs7.8g
Carbohydrates11.6g
Protein15.7g
Fat25g
Saturated Fat9.3g
Fiber3.8g
Sugar6.1g
Sodium717mg
Magnesium38mg
Potassium552mg
Detailed nutritional breakdown (per about 1 1/4 cups)
| Total per about 1 1/4 cups |
| 7.8 g | 15.7 g | 25 g | 327 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 3.4 g | 30 kcal |
| Italian seasoning (mixed herbs) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Onion, red, fresh |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Peppers, orange bell, fresh |
| 0.6 g | 0.1 g | 0 g | 5 kcal |
| Sausage, Italian, pork, raw |
| 0.3 g | 7.1 g | 15.7 g | 173 kcal |
| Cabbage, green, fresh |
| 2.4 g | 0.8 g | 0.1 g | 15 kcal |
| Tomatoes, canned (unsweetened) |
| 0.7 g | 0.4 g | 0.1 g | 7 kcal |
| Tomato sauce (passata), unsweetened |
| 1.2 g | 0.4 g | 0.1 g | 7 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.6 g | 6.7 g | 5.6 g | 83 kcal |
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