Creamy Sausage Sauerkraut Soup (Video)

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This creamy sausage sauerkraut soup is a delicious, thick and hearty soup.  Onions, garlic, carrots and potatoes are sauteed in beef tallow or butter, and then cooked in chicken broth with sauerkraut, spices and cream.  Add in some venison sausage meatballs, and you have a delicious combination of flavors. It’s simple and easy to make, and is a great way to use up my homemade sauerkraut from the pantry.  Serve this soup with a slice of sourdough bread and you’ll have a nourishing, satisfying, comforting meal that your whole family will love.

sausage sauerkraut soup

Our family grows or raises most of our own food on our 40 acre homestead in Nebraska.  We have a large garden and every year we grow lots of onions, garlic, potatoes, carrots and of course cabbage.  This creamy sauerkraut soup is a great way to use up all of those things in one meal during the wintertime soup season.

Why I Love This Sauerkraut Soup Recipe

Simple and Easy Recipe

This sausage sauerkraut soup can be made in just a few minutes with staple ingredients stored in my pantry, making it the perfect weeknight meal.  It’s a very flexible recipe, and you can add more or less of each ingredient and it still tastes delicious.

Even Better Leftover

This easy soup is even better the next day when the flavors of the sauerkraut have had time to fully incorporate with the veggies.  

Slow Cooker Option

You can combine all the soup ingredients together and let them cook in the slow cooker for a few hours on a low setting and you’ll have a ready-made meal.

veggies for sausage sauerkraut soup

Made With Ingredients We Produce

I’m always looking for creative ways to use the food that we produce on our own homestead with little to no need for purchasing anything from the grocery stores.  Everything but the spices in this recipe is something we produce on our own homestead.  We grow the onions, garlic, potatoes celery and carrots.  Butcher the deer and make it into sausage, and can our own chicken stock.  We grow the cabbage, make it into sauerkraut and can it to make it shelf stable for our pantry.  And we get the cream from our Jersey cows.  The only thing we purchase for this recipe is the salt, pepper, dill weed and worcestershire sauce.  

Sauerkraut

Sauerkraut has many health benefits and learning how to make your own sauerkraut is simple and easy.  You can find my recipe and video tutorial here.

adding sauerkraut to sausage sauerkraut soup

Tips

If you or your family isn’t a big fan of sauerkraut, you can always just use fresh cabbage in the soup.

​If cooking for a crowd, add more potatoes, carrots, sausage and broth and bulk up the soup.

This comforting soup is delicious served with a slice of crusty bread covered in swiss cheese floating in the soup.  Place it under the broiler for a couple of minutes to toast it. 

Find more of our favorite from scratch healthy recipes here.

adding potatoes to sausage sauerkraut soup

Simple Ingredients

Creamy Soup Ingredients

  • Beef tallow or butter
  • Onions
  • Garlic
  • Potatoes
  • Carrots
  • Celery
  • Chicken bone broth
  • Sauerkraut – gives the soup a bit of saltiness that is so delicious
  • Heavy whipping cream
  • Dill weed
  • Worcestershire sauce
  • Salt
  • Black pepper
cooking meatballs for sausage sauerkraut soup

Meatball Ingredients

I like to make meatballs out of our venison breakfast sausage, but you can use kielbasa sausage or make a polish sausage saurkraut soup as well.

  • Sausage 
  • Onion
  • Garlic
  • Salt
  • Pepper
  • Eggs
  • Oatmeal or bread crumbs

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Tools You May Need

How To Make Creamy Sausage Sauerkraut Soup

In a large heavy bottom stock pot or large dutch oven, melt butter or beef tallow over medium high heat.

Add the onions and the garlic and saute while you’re chopping up the other fresh vegetables.

adding potatoes to sausage sauerkraut soup

Add diced potatoes, celery and carrots and saute until partially tender, stirring occasionally so they don’t stick to the bottom of the pan.  I like to add a lid to the pot to help them cook a little faster.

Meanwhile, combine sausage, eggs, onions, garlic, salt, pepper and oatmeal or bread crumbs together in a bowl.  Roll into meatballs and cook over medium heat in a cast iron skillet.  Turn them with a spatula occasionally.

cooking meatballs for sausage sauerkraut soup

Once the veggies are tender in the soup pot, add the bone broth and sauerkraut and bring to a low simmer until the veggies are completely done.

adding sauerkraut to sausage sauerkraut soup

Add the meatballs, cream, dill, worcestershire, salt and pepper and warm through to allow the flavors to blend.

adding cream to sausage sauerkraut soup
adding sausage to sausage sauerkraut soup

Serve with a slice of sourdough bread, or sourdough garlic toast and you have a comforting, delicious meal.

Leftover soup can be stored in an airtight container for up to a week in the refrigerator or frozen for up to three months.

If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21.  I can’t wait to see what all you make!

Yield: 4 quarts

Creamy Sausage Sauerkraut Soup

veggies for sausage sauerkraut soup

This creamy sausage sauerkraut soup is a delicious, thick and hearty soup.  Onions, garlic, carrots and potatoes are sauteed in beef tallow or butter, and then cooked in chicken broth with sauerkraut, spices and cream.  Add in some venison sausage meatballs, and you have a delicious combination of flavors. It’s simple and easy to make, and is a great way to use up my homemade sauerkraut from the pantry.  Serve this soup with a slice of sourdough bread and you’ll have a nourishing, satisfying, comforting meal that your whole family will love.

Ingredients

  • Soup Ingredients
  • 1 large onion, diced
  • 3-4 cloves garlic, chopped
  • 4-6 potatoes, diced
  • 2-3 celery ribs, chopped - or 3 Tbl. dried celery
  • 4 cups chicken bone broth
  • 3-4 cups sauerkraut
  • 1 cup heavy cream
  • 2 teaspoons dill weed
  • 1 Tablespoon worcestershire sauce
  • Meatballs
  • 1 pound sausage 
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 eggs
  • ½ cup oatmeal or bread crumbs

Instructions

In a large heavy bottom stock pot or large dutch oven, melt butter or beef tallow over medium high heat.

Add the onions and the garlic and saute while you're chopping up the other fresh vegetables.

Add diced potatoes, celery and carrots and saute until partially tender, stirring occasionally so they don't stick to the bottom of the pan.  I like to add a lid to the pot to help them cook a little faster.

Meanwhile, combine sausage, eggs, onions, garlic, salt, pepper and oatmeal or bread crumbs together in a bowl.  Roll into meatballs and cook over medium heat in a cast iron skillet.  Turn them with a spatula occasionally.

Once the veggies are tender in the soup pot, add the bone broth and sauerkraut and bring to a low simmer until the veggies are completely done.

Add the meatballs, cream, dill, worcestershire, salt and pepper and warm through to allow the flavors to blend.

Serve with a slice of sourdough bread, or sourdough garlic toast and you have a comforting, delicious meal.

Leftover soup can be stored in an airtight container for up to a week in the refrigerator or frozen for up to three months.

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