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
Scale
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
