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Kielbasa Soup

This rustic kielbasa cabbage potato soup is one I find myself craving as the weather cools down and those crisp fall days approach.
5 from 1 vote
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Course: Soup
Cuisine: Central Europea
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion diced
  • 13 oz smoked kielbasa or Polish sausage sliced into 1/2-inch pieces
  • 2 stalks celery chopped
  • 2 cups green cabbage shredded
  • 2 large russet potatoes scrubbed and diced (peel if desired)
  • 2 medium carrots peeled and sliced
  • 2 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 cups fresh baby spinach
  • Salt and pepper to taste

Instructions

  • In a large pot or Dutch oven, melt the butter and olive oil over medium-high heat. Add the onions, kielbasa, celery, and cabbage. Sauté for 8-10 minutes until lightly browned and fragrant.
  • Stir in the garlic, smoked paprika, and Italian seasoning until fragrant, about 1 minute.
  • Add the diced potatoes, sliced carrots, chicken broth, and water. Increase heat to high and bring to a boil.
  • Once boiling, reduce heat to medium-low. Simmer for 15-20 minutes, until potatoes and carrots are fork-tender.
  • Use a potato masher to gently mash some of the potato pieces directly in the pot to thicken the broth, if desired.
  • Remove from heat and stir in the fresh spinach until wilted. Season to taste with salt and pepper.
  • Serve immediately garnished with fresh parsley, green onions, or grated parmesan cheese if desired.
  • Let me know if you need any other details! Enjoy this wonderfully comforting soup.