If you’re craving comfort food that comes together with minimal fuss but packs incredible flavor, Kielbasa and Cabbage Soup is about to become your new go-to. Smoky sausage, tender veggies, and savory broth combine for a soul-warming bowl that feels like a big hug on a chilly evening. Every spoonful delivers a mouthwatering medley of tastes and textures, from the hearty kielbasa to the soft cabbage leaves—plus, it’s gluten-free and only gets better with time. Whether you’re hosting friends or hunkering down solo, this Kielbasa and Cabbage Soup brings warmth, nostalgia, and an irresistible aroma to your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Simple ingredients are the backbone of Kielbasa and Cabbage Soup, letting each element shine without complicating your grocery list. Every item here adds depth, color, or richness, so don’t skip a thing—each plays a starring role in creating this beloved Eastern European classic.
- Olive oil: Adds a hint of fruitiness and creates the flavorful base for sautéing the sausage and aromatics.
- Kielbasa sausage: The star protein brings a smoky, garlicky punch and rich texture to every bite.
- Yellow onion: Softens in the pot, lending sweetness and mellow flavor that underpins the entire soup.
- Garlic: Adds unmistakable depth and a gentle, warming aroma—freshly minced is best.
- Carrots: Their natural sweetness balances the savoriness of the sausage and cabbage.
- Celery: Delivers a subtle, earthy flavor and a satisfying crunch even after simmering.
- Green cabbage: The heart of the soup—when cooked, it turns buttery-tender and slightly sweet.
- Dried thyme: Offers herby undertones that mingle beautifully with the broth and veggies.
- Smoked paprika: Lends a bold, smoky color and a gentle heat for that perfect touch of intrigue.
- Low-sodium chicken broth: Forms the savory, sip-worthy foundation of the soup without overpowering the other flavors.
- Diced tomatoes with juices: Add bright acidity and a splash of vibrant color throughout the pot.
- Bay leaf: A quiet hero that infuses the soup with subtle aromatics—just remember to fish it out before serving!
- Salt and black pepper: Essential for balancing and lifting all the flavors—season to your liking near the end.
- Fresh parsley: A final, fresh flourish that brightens every bowl with color and herbaceous scent.
How to Make Kielbasa and Cabbage Soup
Step 1: Brown the Kielbasa
Start by heating your olive oil in a large pot over medium heat. Once shimmering, add the sliced kielbasa and let it cook for about 5 to 6 minutes. Give it an occasional stir so the pieces brown evenly and develop those irresistible crispy edges. Once browned to perfection, scoop the sausage out and set it aside—those caramelized bits left behind are pure flavor gold for your soup base.
Step 2: Sauté the Aromatics and Veggies
In the same pot (don’t wash it—you want all that fond left from the kielbasa!), toss in your diced onion, garlic, carrots, and celery. Stir frequently and let this mixture cook for 4 to 5 minutes. You’re looking for the onions to soften and the garlic to become fragrant, while the carrots and celery surrender the first hint of sweetness and savoriness.
Step 3: Add Spices and Cabbage
Sprinkle in the dried thyme and smoked paprika, stirring well so everything gets coated. Next, pile in the chopped cabbage. It may look like a lot at first, but give it 3 to 4 minutes—cabbage wilts quickly, drawing into the pot and mingling with the spices and aromatics. This step unlocks the cabbage’s sweetness and ensures it’ll become buttery-tender when simmered.
Step 4: Build the Broth
Pour in your chicken broth and diced tomatoes (with their juices!), and add the bay leaf for an aromatic boost. Return the browned kielbasa slices to the pot, nestling them into the bubbling soup. Bring everything up to a boil, then reduce the heat to a gentle simmer. Relax and let those flavors party together for 30 to 35 minutes, occasionally giving it a stir.
Step 5: Season and Serve
Taste your Kielbasa and Cabbage Soup—does it need a sprinkle of salt or a grind of black pepper? Adjust to your liking, then fish out the bay leaf. Ladle the hot soup into welcoming bowls, give each a shower of fresh parsley, and enjoy every cozy, hearty spoonful.
How to Serve Kielbasa and Cabbage Soup
Garnishes
Garnishing your bowl isn’t just about looks—it lifts the flavor and adds a touch of personality. A generous sprinkle of chopped fresh parsley is classic, but you can also try sliced green onions, a dollop of sour cream for creaminess, or a pinch of red pepper flakes if you want a touch of heat.
Side Dishes
This soup is absolutely hearty on its own, but it’s even more delightful paired with a slab of crusty bread for soaking, pillowy dinner rolls, or simple boiled potatoes. A side of tangy dill pickles or a crisp green salad nods to its Eastern European roots and balances the warmth of your homemade Kielbasa and Cabbage Soup beautifully.
Creative Ways to Present
Serving Kielbasa and Cabbage Soup in a rustic bread bowl instantly makes it extra special, especially for a dinner party. For a cozy, casual feel, ladle it into vintage soup crocks or heavy mugs and set out toppings buffet-style. Let guests sprinkle on their favorites—parsley, cheese, or even chopped cooked bacon for a twist.
Make Ahead and Storage
Storing Leftovers
If you somehow manage not to finish the whole pot on day one, store leftovers in an airtight container in the fridge for up to four days. The magic of Kielbasa and Cabbage Soup is that it only becomes more flavorful as the ingredients have time to mingle, making lunch or dinner the next day an absolute treat.
Freezing
This soup freezes like a dream! Let it cool completely, transfer to freezer-safe containers (leaving a little room for expansion), and freeze for up to three months. For best results, freeze in individual portions for easy, comforting meals on demand.
Reheating
When you’re ready for another bowl, simply thaw overnight in the refrigerator if frozen, then reheat gently over medium-low heat on the stove. The cabbage and sausage will stay tender, and the broth will taste as fresh and cozy as day one—just be sure not to bring it to a fierce boil, which can break down the veggies too much.
FAQs
Can I make Kielbasa and Cabbage Soup vegetarian?
Absolutely! Swap in a plant-based smoked sausage and use vegetable broth instead of chicken. The soup will still deliver all that hearty, smoky goodness while being entirely meat-free.
What type Soup
Both pork and beef kielbasa shine here, but feel free to use turkey kielbasa for a lighter touch. If you like more heat, a spicy or hot kielbasa works wonders and adds an extra zing to the soup.
Can I add potatoes or other vegetables?
Definitely—this soup is wonderfully flexible. Add diced potatoes (Yukon golds are especially nice), parsnips, or even a handful of chopped kale near the end of cooking for a heartier twist.
Is Kielbasa and Cabbage Soup gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just double-check your kielbasa and broth ingredients to make sure they don’t contain any fillers or additives with gluten.
How do I make the soup spicier?
For extra heat, choose a hot kielbasa or simply add some crushed red pepper flakes while sautéing the veggies. You can also stir in a spoonful of your favorite hot sauce before serving.
Final Thoughts
There’s a reason Kielbasa and Cabbage Soup has such a loyal following—it’s simple, hearty, and impossibly satisfying. If you’re looking for a way to cozy up any weeknight or wow friends with a taste of your heritage, this soup is a must-try. Give it a go and let it work its warming, smoky magic in your home!
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Kielbasa and Cabbage Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Kielbasa and Cabbage Soup that’s perfect for a cozy night in. This flavorful soup combines smoked sausage with tender vegetables in a rich broth, creating a satisfying meal that’s easy to make.
Ingredients
Kielbasa and Cabbage Soup:
- 1 tablespoon olive oil
- 14 ounces kielbasa sausage, sliced into rounds
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small green cabbage, cored and chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 bay leaf
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Heat the Oil and Cook Kielbasa: In a large pot, heat olive oil over medium heat. Add sliced kielbasa and cook for 5–6 minutes until browned. Remove kielbasa and set aside.
- Sauté Vegetables: In the same pot, add diced onion, garlic, carrots, and celery. Cook for 4–5 minutes until vegetables soften. Stir in thyme and smoked paprika.
- Add Cabbage and Broth: Add the chopped cabbage and cook until slightly wilted. Pour in chicken broth and diced tomatoes, then add the bay leaf.
- Simmer: Return kielbasa to the pot, bring to a boil, then simmer for 30–35 minutes until vegetables are tender.
- Season and Serve: Season with salt and pepper. Remove the bay leaf, garnish with parsley, and serve hot.
Notes
- This soup can be made ahead and tastes better the next day.
- For a spicier version, use hot kielbasa or add crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 790mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
