Kielbasa Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
322 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Kielbasa Soup
Description
This Kielbasa Soup begins with roasting ripe tomatoes, bell pepper, and onion, seasoned with garlic, olive oil, balsamic vinegar, and Italian herbs, then broiled until lightly charred. The roasted vegetable mixture is combined with browned kielbasa sausage, beef broth, tomato paste, and a Parmesan rind, which enriches the broth's depth. After simmering, small pasta shapes such as ditalini are added and cooked briefly until tender, contributing a slight chew and added substance. Fresh parsley and basil stirred in at the end bring brightness and herbal freshness.
The soup provides a thick, stew-like consistency, ideal for warming meals and pairs well with crusty bread. When making leftovers, cooking pasta separately is recommended, as it otherwise absorbs broth and can become mushy. For a thinner broth, more beef broth can be added. The use of Parmesan rinds, which can be frozen and stored, boosts the savory characters and is a useful tip for enhancing flavor with minimal cost.
Ingredients
- 2 pounds tomatoes ripe
- 1 red bell pepper
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 4 cups beef broth
- 12 oz kielbasa or smoked sausage, sliced ½-inch
- 1 parmesan optional, (see note below, rind
- 1 tablespoon tomato paste
- ½ cup ditalini pasta or mini shells or elbows
- 4 tablespoons parsley chopped, fresh
- 2 tablespoons basil leaves fresh, thinly sliced
Garnish (optional)
- Parmesan Cheese shredded
- parsley chopped, fresh
Instructions
- Preheat the oven to 450°F.
- Chop tomatoes, bell pepper & onion into bite sized pieces. Place on a rimmed baking sheet.
- Add garlic, olive oil, vinegar, and Italian seasoning.
- Roast 15 minutes. Stir and turn the oven on to broil for an additional 5-10 minutes or until tomatoes are lightly charred on some of the edges.
- Meanwhile, slice and fry sausage until browned in a large pot.
- Add the tomato mixture & parmesan rind to the pot along with the broth and tomato paste and simmer uncovered for 10 minutes.
- Add the mini pasta and simmer just until the pasta is cooked (*see note).
- Remove parmesan rind and discard. Stir in fresh herbs and serve.
Notes
- Parmesan rinds add significant flavor and can be frozen for use in soups and sauces.
- Fire-roasted canned tomatoes are a convenient substitute for fresh tomatoes; sauté onions first when using canned.
- Adjust pasta cooking time based on shape; for leftovers, cook pasta separately to avoid sogginess.
- Increase broth volume to 6 cups for a thinner, more broth-forward soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 322 | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 735mg | 31% |
| Potassium | 1258mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 3249IU | 65% |
| Vitamin C | 69mg | 77% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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