High-Protein Cabbage and Sausage Soup

Name: High-Protein Cabbage and Sausage Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 12 oz andouille chicken sausage, sliced into rounds; 4 cups chicken bone broth; 1 (14.5 oz) can diced tomatoes; 4 medium carrots; 3 stalks celery; 1 large yellow onion, halved; 1 packet soup base mix; 2 (15 oz) cans Great Northern beans, rinsed and drained; 1 head green cabbage, chopped

This high-protein cabbage and sausage soup combines andouille chicken sausage, white beans, and fresh vegetables in a single pot, with blended cooked veggies creating a naturally thick and satisfying broth.

🌍American 🏷️Cabbage soup 🏷️Sausage soup 🏷️Andouille sausage 🏷️White bean soup High-protein

🏷️

🏷️Comfort food

-0:00

jackiehartlaubonTikTok

Total

55 min

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 tbsp olive oil
12 oz andouille chicken sausage, sliced into rounds
4 cups chicken bone broth
1 (14.5 oz) can diced tomatoes
4 medium carrots
3 stalks celery
1 large yellow onion, halved
1 packet soup base mixoptional
2 (15 oz) cans Great Northern beans, rinsed and drained
1 head green cabbage, chopped

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large pot or Dutch oven, heat olive oil over medium-high heat.
2
Add the sliced andouille sausage and cook until browned on all sides.
3
Using a slotted spoon, remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
4
Pour in the chicken bone broth, scraping up any browned bits from the bottom of the pot.
5
Add the can of diced tomatoes, whole carrots, celery stalks, and halved onion. If using, add the soup base mix.
6
Bring the soup to a boil, then reduce the heat and simmer until the vegetables are very soft.
7
Carefully remove the cooked carrots, celery, and onion from the pot and transfer them to a blender with a ladle of the broth.
8
Blend the vegetables until smooth, then pour the puree back into the soup pot and stir to combine.
9
Add the rinsed and drained Great Northern beans to the pot.
10
Return the browned sausage to the pot.
11
Add the chopped green cabbage and stir everything together.
12
Continue to simmer until the cabbage is tender, about 15-20 minutes. Serve hot.

Was this recipe helpful?

Tips & Notes

Pro tips

Slice the sausage into rounds rather than crumbles so they stay intact and chewy throughout cooking.
Blend only 1–2 cups of the cooked vegetables to thicken the broth without making it a smooth purée.
Taste and adjust seasoning after blending since it concentrates flavors; the soup base mix may require additional salt or pepper.

Substitutions

Great Northern beans → cannellini or white kidney beans (similar texture and neutral flavor)
Chicken bone broth → vegetable broth or low-sodium chicken broth (changes depth but works)
Andouille chicken sausage → smoked turkey sausage (milder heat, leaner)