Cabbage Soup with Kielbasa
Warm, hearty, and packed with flavor, this Cabbage Soup with Kielbasa is a comforting one-pot meal perfect for any day of the week. Featuring tender bites of seasoned kielbasa sausage, vibrant green cabbage, velvety russet potatoes, and aromatic vegetables simmered in a savory chicken broth infused with garlic, thyme, and bay leaves, this soup is as satisfying as it is wholesome. With just 15 minutes of prep time and straightforward steps, it’s an easy, nutritious recipe that blends the richness of Eastern European cuisine with a touch of home-cooked nostalgia. Serve it piping hot, garnished with fresh parsley, for a soul-soothing dish that’s perfect for chilly evenings. Ideal for meal prepping or feeding a crowd, this cabbage and kielbasa soup is a budget-friendly, gluten-free delight that will keep you coming back for more.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 14 ounces kielbasa sausage, sliced into thin rounds
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 1 medium head green cabbage, cored and chopped
- 3 medium russet potatoes, peeled and diced
- 14.5 ounces diced tomatoes (with juice)
- 8 cups chicken broth
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced kielbasa and cook for 4–5 minutes, stirring occasionally, until browned. Transfer the kielbasa to a plate and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the chopped cabbage to the pot and cook for 4–5 minutes, stirring occasionally, until slightly wilted.
Return the browned kielbasa to the pot and stir to combine.
Add the diced potatoes, canned tomatoes (with their juice), chicken broth, bay leaves, dried thyme, salt, and black pepper.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot with a lid and simmer for 25–30 minutes, until the potatoes and cabbage are tender.
Remove the bay leaves and adjust the seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1822 mg | 79% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 11.7 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
