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Slow Cooker Cabbage and Sausage Soup is a tasty low-carb soup that’s easy to make and it’s especially good topped with Parmesan cheese! We used chicken-garlic sausage for this tasty cabbage sausage soup, but use any type of sausage you prefer.

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Square image of Slow Cooker Cabbage Soup with Sausage shown in two bowls with Parmesan Cheese.

I love this Slow Cooker Cabbage and Sausage Soup! And I really hope no one has flashbacks of the old Cabbage Soup Diet when they hear the name of the recipe, because this is a delicious soup recipe that’s healthy and low in carbs, but you certainly won’t think about being on a diet when you’re eating it.

My slow cooker cabbage soup is loaded with flavor from tomatoes, beef stock, seasonings, and Chicken-Garlic sausage (or your favorite garlicky sausage), and it gets even better if you top it with a spoonful of freshly grated Parmesan cheese. And best of all, if you do a little chopping the night before, this cabbage and sausage soup is one of those “throw in the slow cooker and cook all day” kinds of recipes that people love.

When you get home, just brown the sausage, add to the soup, and cook on high for 30-45 minutes more and dinner is ready! If you’re a fan of easy low-carb slow cooker soup, I hope you try this recipe soon!

What ingredients do you need? 

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What sausage is good for the Cabbage and Sausage Soup?

This is the fourth recipe I’ve made with Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic (and in case anyone is wondering, Sabatinos certainly hasn’t paid me to promote their sausage.) I’m infatuated with this sausage at the moment, but if you can’t find this brand, use any garlicky sausage that has good flavor. Check the nutritional info if you’re watching carbs, because some sausage has a lot of added sugar.

Do you have to brown the sausage for this soup?

I highly recommend you don’t skip the step of browning the sausage for this cabbage and sausage soup. The few minutes it takes to do that will add so much flavor to the finished soup.

How low in carbs is the Cabbage and Sausage Soup?

This tasty and easy slow cooker soup has only 8 net carbs per serving and 22 grams of protein with the sausage I used.

What slow cooker did I use for Cabbage and Sausage Soup?

I used a 5-Quart Slow Cooker (affiliate link) for this recipe, but it could have been slightly smaller. The soup freezes well, so if you only have a large slow cooker you could double the recipe and stash some in the freezer!

Low-Carb Slow Cooker Cabbage Soup with Tomatoes, Sausage, and Parmesan found on KalynsKitchen.com

How to Make Slow Cooker Cabbage and Sausage Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. You’ll need about a pound of chopped cabbage for this soup.
  2. Also chop up a medium onion and about one cup of celery. I prefer my soup veggies chopped on the small side, but make them a little bigger if you prefer.
  3. Put the cabbage, onion, celery, petite diced tomatoes, beef stock, and spices in the slow cooker and cook all day on low or 3-4 hours on high.
  4. Here’s how the soup will look after you’ve cooked it that long.
  5. Then cut the sausages into thin slices. Heat a little olive oil in a frying pan and brown the sausage well.
  6. Add the sausage to the slow cooker (and turn to high if you were cooking on low) and cook for 30-45 minutes more.
  7. Serve Cabbage and Sausage Soup hot, with freshly grated Parmesan Cheese if desired

Make it a Low-Carb Meal:

If you wanted to make the Slow Cooker Cabbage and Sausage Soup into a complete meal, it would be great served with a low-carb bread like Olive Bread, Low-Carb High-Fiber Savory Muffins, or Savory Almond Flour Bread.

Slow Cooker Cabbage soup with Sausage finished soup in two serving bowls

Want More Tasty Soups with Cabbage?

Check out Low-Carb Cabbage Soup Recipes for lots more tasty ideas for using nutritious cabbage in soup!

Weekend Food Prep:

This recipe for Cabbage and Sausage Soup has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Cabbage and Sausage Soup
Yield: 8 servings

Slow Cooker Cabbage and Sausage Soup

Prep Time 35 minutes
Cook Time 8 hours 45 minutes
Total Time 9 hours 20 minutes

This Slow Cooker Cabbage and Sausage Soup is so delicious on a cold day! And this easy slow cooker soup is low in carbs, and it's especially delicious with Parmesan Cheese added at the table.

Ingredients

  • 6 cups chopped cabbage (see notes)
  • 1 onion, chopped small
  • 1 cup celery, diced small
  • two 14.5 oz. cans petite dice tomatoes (see notes)
  • 6 cups beef stock (see notes)
  • 2 tsp. dried thyme
  • 1 tsp. ground fennel
  • fresh ground black pepper to taste
  • 6 links Chicken-Garlic Sausage
  • 2 tsp. olive oil

Instructions

  1. Chop the cabbage, onion, and celery and place in the slow cooker. (If you’re making this to cook while you’re at work I would chop those the night before and store in the fridge in a plastic bag.)
  2. Add the 2 cans of tomatoes, Homemade beef stock or you can use canned beef broth if you don’t have it.), dried thyme (affiliate link), ground fennel (affiliate link), and black pepper to the slow cooker.
  3. Cook 8-9 hours on low or 3-4 hours on high.
  4. When you get home, or when the cabbage is well-softened if you’re cooking on high, slice the sausage into pieces about 1/4 inch thick.
  5. Heat the olive oil in a large non-stick pan and cook over medium-high heat until the sausage is nicely browned. (You might need to do this in 2 batches if you use 6 sausages.)
  6. Add the well-browned sausage to the soup, turn to high if you were cooking on low, and cook 30-45 minutes more.
  7. Serve hot, with freshly-grated Parmesan cheese if desired.

Notes

Six cups cabbage is about one pound. You can use only one can of tomatoes if you want to reduce the carbs even more. Homemade beef stock is best, but you can use canned beef broth if you prefer. Use any garlicky sausage that has good flavor.

I used a 5-Quart Slow Cooker (affiliate link) for this recipe, but it could have been a little smaller.

Recipe created by Kalyn when she became infatuated with Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic, but use any garlicky sausage you prefer for this recipe.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 224Total Fat 11gSaturated Fat 3gUnsaturated Fat 7gCholesterol 65mgSodium 448mgCarbohydrates 11gFiber 3gSugar 5gProtein 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

© Kalyn Denny
Category: Soups & Stews
Low-Carb Slow Cooker Cabbage Soup with Tomatoes, Sausage, and Parmesan found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cabbage and Sausage Soup is great for low-carb diets, and it’s also gluten-free if you make sure the sausage is gluten-free. If you make the soup with chicken sausage like I used, this is also a great recipe for any phase of the original South Beach Diet. 

Find More Recipes Like This One:
Use Soup Recipes or Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Slow Cooker Cabbage and Sausage Soup was first posted in 2013, and I’ve made it quite a few times since then. The recipe was last updated with more information in 2025.

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