Kielbasa Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6
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Calories
328 kcal
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Course
Soup
Kielbasa Soup
Description
Kielbasa Soup features sautéed chopped onions, celery, green cabbage, and slices of smoked kielbasa sausage cooked together with diced potatoes and carrots. Garlic, smoked paprika, and Italian seasoning add fragrance and warmth to the broth, which combines chicken stock and water. Cooking these ingredients until tender allows the flavors to meld and the vegetables to soften. Optionally mashing some of the potatoes slightly thickens the broth, while fresh baby spinach added near the end brightens the dish with a tender green finish.
The smoky sausage and smoked paprika introduce a noticeable depth and subtle heat that contrasts with the fresh cabbage and mild carrots. The vegetables provide a mix of soft and slightly firm textures, supported by the soup’s savory broth. The dish delivers a warm, rustic flavor profile suitable for cooler days or occasions when a filling, homestyle soup is desired.
The soup can be served on its own as a light main dish or accompanied by a crusty bread to soak up the broth. Adjusting salt and pepper to taste customizes the seasoning. Its mixture of sausage and vegetables makes it versatile enough for a casual lunch or a relaxed dinner.
According to the notes, using a kielbasa sausage that is not too greasy helps avoid excess fat in the soup, and if using other sausage types, draining excess fat may be useful. The recipe as written serves well with a 13-ounce kielbasa coil but can be adapted by weight.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 13 ounces kielbasa see note, smoked Polish sausage
- 2 ticks celery chopped small
- 2 cups green cabbage chopped small
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon Italian seasoning
- 2 russet potato scrubbed & diced (peel if you want to
- 2 medium carrot peeled & sliced
- 4 cups chicken broth
- 2 cups water
- 2 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Melt the butter and oil in a soup pot/Dutch oven, then add in the onion, sausage, celery, and cabbage. Sauté over medium-high heat for 10 minutes or so.
- Stir in the garlic, smoked paprika, and Italian seasoning, then add the potatoes and carrots to the pot.
- Add the chicken broth and water. Increase the heat to high and bring it to a boil. Once it's boiling, reduce the heat so it's simmering. Cook for 15-20 minutes or until the potatoes and carrots can easily be pierced with a knife.
- I like to take a potato masher and quickly mash some of the potatoes to give the soup a slightly thicker texture (I just do this right in the pot). This step is optional.
- Add in the spinach and season the soup with salt & pepper as needed.
Notes
- Use a kielbasa sausage around 13 ounces for best results; alternative sausages may require draining excess fat.
- Some prefer to peel potatoes before dicing, but leaving the peel adds texture and nutrients.
- Optional mashing of potatoes after cooking can thicken the soup slightly without cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 1179mg | 49% |
| Potassium | 692mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4645IU | 93% |
| Vitamin C | 19mg | 21% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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