Why You’ll Love Kielbasa and Cabbage Soup Recipe
This soup is a true comfort food classic. It combines smoky kielbasa with nourishing vegetables in a flavorful broth that satisfies without being heavy. It’s ideal for chilly evenings, quick weeknight dinners, or meal prep. Plus, it’s naturally gluten-free, easy to customize, and budget-friendly. You’ll love how it comes together in under an hour with just one pot to clean.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 tbsp olive oil
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1 lb kielbasa, sliced
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1 onion, diced
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2 cloves garlic, minced
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3 carrots, sliced
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2 celery stalks, chopped
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1/2 head green cabbage, chopped
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4 cups chicken or vegetable broth
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1 can (14.5 oz) diced tomatoes, undrained
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1 large potato, peeled and diced
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1 tsp smoked paprika
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1/2 tsp thyme
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Salt and pepper to taste
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Fresh parsley, chopped, for garnish
Directions
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Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook for 4–5 minutes until browned. Remove the kielbasa and set it aside.
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In the same pot, sauté the onion and garlic for about 2 minutes until fragrant.
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Add the carrots, celery, and cabbage. Cook for 5–7 minutes until the vegetables begin to soften.
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Stir in the broth, diced tomatoes (with their juice), potato, smoked paprika, thyme, salt, and pepper.
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Bring everything to a boil, then reduce the heat and simmer for 25–30 minutes until all vegetables are tender.
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Return the browned kielbasa to the pot and cook for an additional 5 minutes to heat through.
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Garnish with chopped parsley before serving.
Servings and timing
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Prep Time: 15 minutes
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Cooking Time: 40 minutes
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Total Time: 55 minutes
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Servings: 6
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Calories per serving: 250 kcal
Variations
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Spicy Kick: Add a pinch of red pepper flakes or use spicy kielbasa.
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Vegetarian Version: Use plant-based sausage and vegetable broth.
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Add Beans: White beans or kidney beans can make the soup even heartier.
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More Greens: Add kale or spinach during the last 5 minutes of simmering.
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Low-Carb: Omit the potato and add more cabbage or zucchini.
Storage/Reheating
Allow the soup to cool completely before storing.
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Reheating: Warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally, until heated through.
FAQs
How do I make this soup spicier?
You can use spicy kielbasa or add red pepper flakes, cayenne, or a dash of hot sauce to turn up the heat.
Can I use pre-cooked or leftover sausage?
Yes, pre-cooked or leftover sausage works perfectly. Just brown it lightly or add it straight to the soup in the last step.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, but always check your kielbasa and broth labels to be sure.
Can I make this in a slow cooker?
Yes, sauté the kielbasa and aromatics first, then add everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
Can I use red cabbage instead of green?
You can, but it may change the color and slightly alter the flavor of the soup.
What type of potatoes are best?
Yukon Gold or russet potatoes work well. They add heartiness and hold up nicely in the broth.
How can I make this more filling?
Add cooked pasta, rice, or beans to make it even more satisfying.
Can I freeze the soup with the potatoes?
Yes, but keep in mind that potatoes may change texture slightly after freezing. They might become a bit softer but are still delicious.
What should I serve with kielbasa and cabbage soup?
Crusty bread, cornbread, or a light salad pair wonderfully with this soup.
Can I make this soup ahead of time?
Absolutely. The flavors only get better as it sits. It’s great for meal prep or make-ahead dinners.
Conclusion
Kielbasa and Cabbage Soup is a nourishing, flavor-packed dish that’s as simple to make as it is satisfying to eat. With its comforting ingredients, easy prep, and adaptable nature, it’s a recipe you’ll find yourself coming back to all soup season long. Whether you’re feeding a family or stocking your freezer, this hearty soup is sure to warm both bellies and hearts.
Kielbasa and Cabbage Soup
A hearty, comforting soup made with savory kielbasa, tender cabbage, and a blend of vegetables, perfect for a cozy meal on cold days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Gluten Free
Ingredients
- 1 tbsp olive oil
- 1 lb kielbasa, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1/2 head green cabbage, chopped
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 large potato, peeled and diced
- 1 tsp smoked paprika
- 1/2 tsp thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned, about 4-5 minutes. Remove kielbasa and set aside.
- In the same pot, add the onion and garlic, sautéing until fragrant, about 2 minutes.
- Add carrots, celery, and cabbage, cooking for 5-7 minutes until slightly softened.
- Stir in the broth, diced tomatoes, diced potato, smoked paprika, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 25-30 minutes, or until vegetables are tender.
- Add the cooked kielbasa back to the pot and cook for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- Use turkey kielbasa for a lighter version.
- This soup can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Substitute sweet potatoes for regular potatoes for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
