Cabbage Veggie Cream Soup Recipe

Name: Cabbage Veggie Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound elk breakfast sausage; 2 tablespoons olive oil; 3 cloves garlic, minced; 2 teaspoons minced fresh ginger root; 1 onion, chopped; 2 cups cubed butternut squash; 2 beets, sliced into rounds; 4 red potatoes, diced; 4 carrots, chopped; 1/2 medium head green cabbage, chopped; 1 teaspoon hot pepper sauce (such as Tabasco), or to taste; 2 teaspoons dried dill weed; 2 teaspoons dried rubbed sage; 2 teaspoons dried thyme leaves; salt and black pepper to taste; 2 quarts chicken broth; 1 (10.75 ounce) can condensed cream of mushroom soup; 1/4 cup red wine vinegar

Servings: persons

1 pound elk breakfast sausage
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 onion, chopped
2 cups cubed butternut squash
2 beets, sliced into rounds
4 red potatoes, diced
4 carrots, chopped
1/2 medium head green cabbage, chopped
1 teaspoon hot pepper sauce (such as Tabasco), or to taste
2 teaspoons dried dill weed
2 teaspoons dried rubbed sage
2 teaspoons dried thyme leaves
salt and black pepper to taste
2 quarts chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup red wine vinegar

1
Heat a large pot over medium-high heat.
2
Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink.
3
Drain and discard any excess grease; reserve the browned sausage.
4
Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage.
5
Cook and stir for 10 minutes.
6
Season with hot pepper sauce, dill, sage, thyme, salt, and pepper.
7
Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar.
8
Bring to a simmer over high heat.
9
Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

1107

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound elk breakfast sausage, 2 tablespoons olive oil, 3 cloves garlic, minced, 2 teaspoons minced fresh ginger root, and more.

Yes, Cabbage Veggie Cream Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabbage Veggie Cream Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions