Spicy Kielbasa Soup
Warm up with a bowl of flavorful and hearty Spicy Kielbasa Soup, a perfect blend of smoky, savory, and spicy flavors that will tantalize your taste buds. This one-pot wonder combines juicy kielbasa sausage, tender russet potatoes, and a medley of vibrant vegetables like red bell peppers, carrots, and fresh spinach, all simmered in a richly spiced chicken stock. A dash of smoked paprika, ground cumin, and crushed red pepper flakes gives the soup its signature kick, while a hint of jalapeño adds just the right level of heat. Ready in just an hour, this comforting dish is both easy to prepare and packed with bold, robust flavors, making it the ultimate crowd-pleaser for family dinners or cozy nights in. Serve hot with a sprinkle of fresh parsley for a touch of brightness, and watch this soup steal the spotlight on your table! Perfect for lovers of kielbasa recipes, spicy soups, and quick, hearty meals.
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Recipe Information
Ingredients
- 1 pound kielbasa sausage
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 garlic cloves
- 1 large red bell pepper
- 1 jalapeño pepper
- 2 medium carrots
- 14.5 ounces diced tomatoes
- 4 cups chicken stock
- 2 medium russet potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups fresh spinach
- 2 tablespoons parsley
Instructions
Slice the kielbasa sausage into 1/4-inch rounds. Dice the onion, mince the garlic, and chop the red bell pepper. Finely dice the jalapeño (remove seeds for less heat). Peel and slice the carrots, and peel and dice the potatoes into small cubes.
Heat a large soup pot over medium-high heat. Add 1 tablespoon of olive oil and the sliced kielbasa. Cook until the sausage is browned on both sides, about 5-7 minutes. Remove the sausage and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic, chopped red bell pepper, diced jalapeño, and sliced carrots. Cook for another 5 minutes, stirring occasionally.
Stir in the smoked paprika, ground cumin, and crushed red pepper flakes. Cook for 1 minute to release the spices' aroma.
Pour in the chicken stock and add the diced tomatoes (including their juices). Stir to combine.
Add the diced potatoes to the pot. Season with salt and black pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes or until the potatoes and carrots are tender.
Return the browned kielbasa to the pot and stir in the fresh spinach. Cook for 2-3 minutes, just until the spinach wilts.
Taste and adjust seasoning if needed. Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 6783 mg | 295% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 41.0 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4772 mg | 102% | |
*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.
