Kielbasa Soup
Cozy up with a hearty bowl of Kielbasa Soup, a flavorful blend of smoky kielbasa sausage, tender vegetables, and earthy spices simmered to perfection in a savory broth. This easy-to-make comfort food is packed with wholesome ingredients like carrots, celery, potatoes, and aromatic herbs—perfect for warming up on a chilly day. The addition of optional spinach or kale gives this soup a nutrient-packed twist, while a touch of paprika adds depth to its rich flavor profile. Ready in just 50 minutes, this one-pot wonder is ideal for weeknight dinners or meal prep, serving up to six hungry guests. Pair it with crusty bread for a satisfyingly complete meal! Keywords: kielbasa soup recipe, hearty soup, sausage and vegetable soup, easy weeknight dinner, one-pot meal.
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Recipe Information
Ingredients
- 14 ounces kielbasa sausage
- 1 tablespoon olive oil
- 1 medium onion
- 3 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 3 medium potatoes
- 6 cups low-sodium chicken broth
- 14.5 ounces diced tomatoes (canned)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups spinach or kale (optional)
Instructions
Slice the kielbasa sausage into thin rounds and set aside. Dice the onion, mince the garlic, and chop the carrots, celery, and potatoes into bite-sized pieces.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced kielbasa and cook until lightly browned, about 4-5 minutes. Remove the kielbasa from the pot and set aside.
In the same pot, add the diced onion, minced garlic, chopped carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and aromatic.
Add the chopped potatoes to the pot, followed by the chicken broth, canned diced tomatoes (with their juice), dried thyme, dried parsley, paprika, bay leaf, salt, and black pepper. Stir to combine.
Return the browned kielbasa to the pot and bring the soup to a boil over high heat.
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded together.
If using spinach or kale, stir it into the soup during the last 3-4 minutes of cooking until wilted.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and serve warm. Optionally, pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 840 mg | 18% | |
*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.
