Description
A hearty and flavorful Kielbasa and Cabbage Soup combining smoky kielbasa sausage with tender cabbage, carrots, and celery in a savory broth. Perfect for a comforting meal that’s easy to make on the stovetop.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 14 ounces kielbasa sausage, sliced into rounds
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- ½ head green cabbage, chopped
- 1 (14.5-ounce) can diced tomatoes, undrained
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Optional chopped parsley for garnish
Instructions
- Brown the Kielbasa: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
- Cook the Cabbage: Stir in the chopped cabbage and cook for another 5 minutes, allowing the cabbage to slightly wilt and soften.
- Add Liquids and Seasonings: Pour in the diced tomatoes with their juice and the low-sodium chicken broth. Stir in dried thyme, bay leaf, smoked paprika, salt, and pepper.
- Simmer the Soup: Return the browned kielbasa slices to the pot. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 25–30 minutes, or until all the vegetables are tender.
- Finish and Serve: Remove the bay leaf before serving. Garnish with fresh chopped parsley if desired. Serve the soup warm for a comforting meal.
Notes
- For a heartier soup, add diced potatoes or white beans during the simmering stage.
- This soup stores well and flavors develop further, making it ideal for leftovers.
