Hearty Kielbasa and Cabbage Soup
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This easy, hearty and smokey Kielbasa Cabbage Soup with diced red potatoes is a comforting soup that can be made easily with simple ingredients any night of the week!
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Easy and filling Hearty Kielbasa and Cabbage Soup
This stick to your ribs Kielbasa Cabbage Soup is an easy soup you can make with minimal prep any night of the week. Loaded with smokey kielbasa sausage, green cabbage and diced potatoes, this spiced and flavorful soup is a great way to warm up on a cold winer night.
What goes into the Cabbage and kielbasa soup?
- 2 tbsp olive oil, for browning the Kielbasa sausage, and cooking the veggies.
- 12 oz Kielbasa sausage, cut into 1/4” half moons. Slice the kielbasa sausage in half lengthwise, then crosswise into half moon shapes. You can use pork, beef or turkey kielbasa for this recipe. Keep in mind turkey will be leaner and a bit less intensely flavored than pork or beef sausage.
- 2 ribs celery, finely diced. If there are leaves, use them! They add great flavor to the broth.
- 1 small onion, finely diced. You can use red, white or yellow onion, Whatever you have on hand.
- 2 medium carrots, finely diced. If you prefer larger chunks, you can cut these into 1/4″ rings.
- Salt and pepper to taste. You’ll season the veggies when sautéing, and check for seasoning before serving and add as needed.
- 6 large cloves garlic, minced. You can also use a garlic press.
- 3 tsp Italian seasoning.
- 2 tsp smoked paprika. This helps add depth to the broth, and enhances the smoked flavor of the kielbasa sausage.
- 1 tsp caraway seeds. These play very well with the smoked sausage flavor, and add an extra punch of flavor to the soup.
- 2 bay leaves. You’ll remove these right before serving.
- 3 cups diced red potatoes. No need to peel!
- 1 lb green cabbage, cut into bite sizes pieces (washed, outer leaves removed, cored).
- 2 quarts chicken broth. You can use store bought or homemade. If watching your sodium, low sodium varieties are a great option.
- 2 tbsp apple cider vinegar. This adds a touch of acidity and flavor to the broth. I prefer organic for its better flavor profile and health benefits.
Browning the Kielbasa
This Hearty Kielbasa and Cabbage Soup starts with thoroughly browning the kielbasa sausage in some olive oil on both sides. This adds a depth of flavor to the broth, both in searing the sausage, and scraping up the “frond” or brown bits in the bottom of the pan. You’ll add the celery, onion and carrot right to the pan after browning and removing the kielbasa, and as they soften, the brown bits will lift and become part of the soup’s flavor.
Cooking the Cabbage and kielbasa soup
Once you have the prep work of browning the kielbasa and softening the onions, carrots and celery out of the way, you’ll add the remaining ingredients. Quickly cook the spices and garlic with the sautéed veggies for a minute to release their flavor. Next, add all the broth, green cabbage, and remaining ingredients. Cover and simmer, stirring occasionally, for 45 minutes to an hour, until the cabbage is cooked down and softened.
Serving the soup
Once the soup is hot and ready, remove the bay leaves, and it’s ready to eat! This soup goes great with a side salad and some crusty bread and butter, or garlic bread. A side of flakey biscuits is also a great option!
Storing the soup
Once cooled, this soup can be stored in airtight containers in the refrigerator for up to 4 days.
Substitutions and Additions
- Instead of using pork kielbasa sausage or beef sausage, try turkey kielbasa for a leaner version of the soup.
- Try russet potatoes in place of the red potatoes. Just be sure to wash and peel them before adding.
- Add in some diced bell pepper for extra flavor. If adding, dice it small and add it with the onions, celery and carrots.
- Try a red onion for a flavor boost over a white or yellow variety.
- Use veggie stock instead of beef stock.
Can this soup be made in the slow cooker?
Yes! If you want to make this soup in the slow cooker, simply brown the kielbasa and sauté the onions, carrots, celery and aromatics first. Transfer to a 7 quart slow cooker with the remaining ingredients, and cook on high for at least 4 hours, or on low for about 8. The soup is ready when the cabbage is reduce and softened, and the potatoes are easily pierced with a fork.
Tools for a great Kielbasa Cabbage Soup
- A large stockpot, or dutch oven. You’ll need plenty of room for the cabbage and potatoes to cook down. Aim for at least a 6 quart pot.
- A sharp knife and cutting board, for prepping the kielbasa sausage, green cabbage and veggies.
- A garlic press, for easy garlic prep.
- A few good, deep soup bowls.
Want more soup recipes?
Hungry for more soup? Here are a few of my favorite soup recipes!
- Easy Italian Wedding Soup with Leeks
- Easy Potato Soup with Smoked Gouda
- Ham and Bean Soup with Dumplings
- Creamy Orzo Soup with Chicken and Bacon
- Beer Cheese Soup
- Instant Pot Tuscan Sausage, Farro and White Bean Soup
- Easy White Bean & Ham Soup
- Beef Barley Soup
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Hearty Kielbasa and Cabbage Soup
- stock pot or large dutch oven
- 2 tbsp olive oil or avocado oil
- 12 oz kielbasa, cut into 1/4” half moons
- 2 ribs celery, finely diced
- 1 small onion, finely diced
- 2 carrots, finely diced
- salt and pepper to taste
- 6 large cloves garlic, minced
- 3 tsp Italian seasoning
- 2 tsp smoked paprika
- 1 tsp caraway seeds
- 2 bay leaves
- 3 cups diced red potatoes (about 1/4”)
- 1 lb green cabbage, cut into bite sizes pieces, (washed, outer leaves removed)
- 2 quarts chicken stock or broth
- 2 tbsp apple cider vinegar, preferably organic)
- 1. In a large soup pot or dutch oven, heat olive oil over medium heat for 2-3 minutes, until shimmering. 2. Add kielbasa, and brown, 2-3 minutes a side. Transfer to a plate and set aside once browned. 3. Add celery, onion and carrot to the pan, and season with salt and pepper. 4. Cook, stirring occasionally for 5-6 minutes, until softened. 5. Add garlic, Italian seasoning, caraway seeds and smoked paprika, stir well and cook 1 minute, until fragrant. 6. Add kielbasa back to pot, along with bay leaves, potatoes, cabbage, apple cider vinegar and chicken stock. 7. Cover and cook, stirring occasionally, for 45 minutes to 1 hour, until cabbage is cooked through and potatoes are easily pierced with a fork. Taste and season with salt and pepper as needed. 8. Remove bay leaves before serving.
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This was so good on a cold day and I love the fact that it lasts so we can have leftovers another night..easy too