If you’re craving a bowl of something cozy that channels comfort, color, and just the right amount of rustic flair, you simply must try this Kielbasa and Cabbage Soup Recipe. This soup brings together smoky sausage, tender cabbage, and a medley of garden vegetables, simmered in a flavorful broth that warms you right through. Every spoonful delivers a happy dance of textures and tastes – it’s hearty but not heavy, and the kind of meal you’ll want to have on repeat all fall and winter. Trust me, this soup is more than a meal: it’s the highlight of any chilly day, and once you try it, there’s a good chance this recipe will earn a prime spot in your personal collection.
Ingredients You’ll Need
With just a handful of main ingredients, the Kielbasa and Cabbage Soup Recipe comes together with surprising depth. Each item has a role to play – offering juiciness, savoriness, smokiness, or crunch – and when they’re all combined, magic happens in your soup pot!
- Olive oil: Provides a rich base for sautéing, bringing out all the flavors of the sausage and veggies.
- Kielbasa (14 ounces, sliced into rounds): Adds a smoky, savory backbone, making the soup both hearty and irresistible.
- Onion (1 small, diced): Gives subtle sweetness and depth to the broth.
- Garlic (2 cloves, minced): Infuses aromatic warmth that makes each bite extra inviting.
- Carrots (3, peeled and sliced): Bring cheerful color, natural sweetness, and a gentle bite.
- Celery (3 stalks, sliced): Balances flavors with a mild, peppery note and a satisfying crunch.
- Green cabbage (4 cups, chopped): The star vegetable, offering earthiness and silkiness as it simmers.
- Diced tomatoes (one 14.5-ounce can, with juice): Lend a refreshing tang and a hint of acidity that brightens the broth.
- Chicken broth (6 cups): The savory liquid foundation that ties everything beautifully together.
- Smoked paprika (1 teaspoon): Adds a hint of warmth and smoky depth that echoes the kielbasa.
- Dried thyme (1/2 teaspoon): Herbaceous and slightly minty, bringing complexity to the soup.
- Bay leaf (1): Steeps subtle earthy undertones throughout the simmer.
- Salt and black pepper (to taste): Essential for perfect seasoning and drawing out every nuance.
- Chopped fresh parsley (for garnish, optional): A burst of fresh color and brightness to finish.
How to Make Kielbasa and Cabbage Soup Recipe
Step 1: Brown the Kielbasa
First, heat the olive oil in a large soup pot or Dutch oven over medium heat. Toss in the sliced kielbasa and sauté for about 4 to 5 minutes, stirring occasionally, until the sausage is delightfully browned on both sides. This step is where we coax out that deep smoky flavor that will infuse the entire batch. Once browned, use a slotted spoon to remove the kielbasa and set it aside for a bit, keeping all the savory drippings in the pot.
Step 2: Sauté the Vegetables
In the same pot, add your diced onion, minced garlic, sliced carrots, and celery. Give everything a stir to coat the vegetables in the flavorful oil, then cook for 5 to 6 minutes until just softened and wonderfully aromatic. Next, stir in the chopped green cabbage. Let it cook for another 2 to 3 minutes, stirring occasionally—just long enough for the cabbage to wilt slightly and soak up some flavor.
Step 3: Build the Broth
It’s time for layers of goodness! Pour in the canned diced tomatoes (with all of their delicious juice) and the chicken broth. Sprinkle in the smoked paprika, dried thyme, and drop in your bay leaf. Don’t forget to return the browned kielbasa to the pot. Give everything a hearty stir so all the ingredients mingle, and bring the soup to a lively boil.
Step 4: Simmer to Perfection
Reduce the heat so the soup settles into a gentle simmer. Let it cook uncovered for 25 to 30 minutes. This is when all the vegetables soften, the flavors marry together beautifully, and your kitchen starts to smell like absolute heaven. Before serving, fish out the bay leaf, taste the broth, and season with salt and black pepper as needed for balance.
Step 5: Serve and Enjoy
Ladle the hot soup into bowls, sprinkle with a flourish of chopped fresh parsley for a burst of green freshness, and get ready for sheer comfort. Every serving of this Kielbasa and Cabbage Soup Recipe is sure to bring smiles around the table.
How to Serve Kielbasa and Cabbage Soup Recipe
Garnishes
A finishing touch makes all the difference! Top each steaming bowl with chopped fresh parsley for color and a little herbal brightness. If you’re feeling extra fancy, a small squeeze of lemon juice or a dash of black pepper can add a lively zing. Grated Parmesan or a few crunchy croutons are also delicious if you want to jazz things up.
Side Dishes
The Kielbasa and Cabbage Soup Recipe is quite hearty, but it loves a cozy companion. Crusty bread or warm rolls are perfect for dunking and soaking up every last drop of the savory broth. For something lighter, serve with a simple green salad tossed in a tangy vinaigrette, or enjoy with roasted potatoes on the side for a super-satisfying meal.
Creative Ways to Present
If you’re entertaining or just want to make dinner special, ladle this soup into rustic mugs or bread bowls for a fun twist. You can also serve it family-style in a big pot at the center of the table, letting everyone help themselves. For a splash of color, top with paper-thin rounds of raw cabbage or a swirl of sour cream right before serving.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully! Once cooled, transfer leftovers into airtight containers and refrigerate for up to 4 days. You’ll notice that the flavors deepen as they mingle—making day-old soup an even greater treat.
Freezing
The Kielbasa and Cabbage Soup Recipe is freezer-friendly. Simply portion cooled soup into freezer containers or zip-top bags, leaving a bit of space for expansion. Freeze for up to 3 months, then thaw overnight in the fridge when you’re ready to enjoy it again.
Reheating
For best results, reheat soup gently on the stovetop over medium heat, stirring occasionally until hot. If you’re in a hurry, the microwave does the trick—just be sure to cover the bowl and stir every minute to ensure even heating.
FAQs
Can I make this Kielbasa and Cabbage Soup Recipe vegetarian?
Absolutely! Substitute the kielbasa with plant-based sausage and use vegetable broth instead of chicken broth. The soup will still be hearty and packed with flavor, especially with the smoked paprika and vegetables.
Which type of kielbasa works best for this soup?
Both pork and turkey kielbasa work wonderfully in this recipe. Turkey kielbasa makes a lighter version, while traditional pork offers an extra-rich, smoky flavor. Go with your favorite!
Can I add potatoes to the soup?
Yes, diced potatoes are a classic addition and make the Kielbasa and Cabbage Soup Recipe even heartier. Just add peeled, cubed potatoes in Step 3 when you pour in the broth, and simmer until tender.
Why does this soup taste even better the next day?
As the soup sits overnight in the fridge, the flavors meld together and intensify, creating a richer, deeper profile the next day. It’s the kind of dish you’ll look forward to pulling out for leftovers!
How can I make this soup gluten-free?
The soup is naturally gluten-free if your kielbasa and broth are certified gluten-free. Always check labels, as some sausages or broths may contain gluten-based fillers or seasonings.
Final Thoughts
There’s just something about a pot of homemade soup bubbling on the stove that feels like a warm hug, and this Kielbasa and Cabbage Soup Recipe is exactly that. I truly hope you give this recipe a try—whether you’re sharing with family, friends, or simply treating yourself. Once you taste it, I have a feeling it’ll quickly become one of your favorite things to make whenever you crave comfort and flavor in a bowl.
Print
Kielbasa and Cabbage Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and flavorful Kielbasa and Cabbage Soup recipe that is perfect for a comforting meal on a cold day. This soup is packed with smoked kielbasa, vegetables, and savory seasonings for a delicious Eastern European-inspired dish.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 14 ounces kielbasa, sliced into rounds
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cups green cabbage, chopped
- 1 (14.5-ounce) can diced tomatoes, with juice
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the Kielbasa: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add kielbasa slices and cook for 4–5 minutes until browned. Remove and set aside.
- Saute Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened. Add cabbage and cook for 2–3 minutes until slightly wilted.
- Add Remaining Ingredients: Stir in diced tomatoes, chicken broth, smoked paprika, thyme, bay leaf, and browned kielbasa. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 25–30 minutes until vegetables are tender. Remove bay leaf, season with salt and pepper.
- Serve: Ladle into bowls, garnish with parsley if desired, and serve hot.
Notes
- This soup can be made ahead and tastes even better the next day.
- Add potatoes for extra heartiness or use turkey kielbasa for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
