This post may contain affiliate links. Please read our disclosure policy.
This kielbasa soup recipe is loaded with plenty of sausage, vegetables, and potatoes. It’s a hearty and filling soup that has a richly seasoned broth with pantry ingredients!
Try my Cabbage Soup with Bacon and Potatoes or Sautéed Cabbage and Kielbasa next.
Why you’ll love it
This easy kielbasa soup has all the elements of a good Polish soup. Flavorful sausage, an irresistible broth infused with smoked paprika, and ribbons of tender cabbage make this a comforting cold-weather meal! It’s budget friendly and really simple to make.
You know I’m a fan of creamy soups, but this broth-based kielbasa and potato soup just hits the spot as the weather gets cooler. It’s an effortless way to pack in the vegetables as well! There’s plenty of hands-off time letting it simmer, and it’s fairly quick to prep.
What you’ll need
- Butter and olive oil – for sautéing
- Onion, celery, and garlic – our base aromatics. I like sweet onions (Vidalia, Walla Walla, etc.)
- Kielbasa – it’s often sold in grocery stores labeled as “smoked Polish sausage” or just “kielbasa”. “Kielbasa” actually means “sausage” in Polish!
- Cabbage – we’re using green cabbage
- Smoked paprika – it’s a staple in central European cooking to add tons of warm, savory goodness
- Italian seasoning – this tasty blend of dried herbs comes in a single jar
- Potatoes and carrots – Russets are my go-to variety in soups for that rustic texture
- Chicken broth – to add another layer of flavor
- Spinach – for a burst of freshness
Helpful tips
- I prep the carrots and potatoes during the cooking stage in step 1.
- It’s up to you if you want to peel the potatoes — I don’t bother.
- I like to mash some of the potatoes right in the pot to give this soup a little more texture/body. I like to use this trick in all sorts of soups that have potatoes.
How to make kielbasa soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Heat up the oil and butter in a large pot. Sauté the sausage, onion, celery, and cabbage until softened. Stir in the garlic, paprika, and Italian herbs, followed by the potatoes and carrots.
Pour in the chicken broth and water, and bring to a boil. Reduce the heat, and simmer until the potatoes and carrots are tender. Add in the spinach, and season with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love cooking with cast iron. Here’s my Dutch oven pictured.
- Grab one of these sturdy ladles to easily dish it up.
- Chop up the veggies with a sharp chef’s knife on my fave cutting board.
Substitutions and variations
- Smoked Ukrainian or Hungarian sausage would work in this soup if you can’t find kielbasa.
- You could definitely make this soup without spinach if you’re not a fan, or add in any vegetables in your fridge that need using up!
- You can use a different variety of potatoes if you wish.
What to serve with kielbasa soup
- It’s a hearty and filling soup that eats like a meal, so just round it out with some bread! I recommend a slice of rye bread or sourdough.
- Complement it with a salad. My Super Simple Parmesan Arugula Salad is a good option, or try this Creamy Cucumber Salad or Beet and Spinach Salad.
Leftovers and storage
- This kielbasa potato soup is one of those “tastes better the next day” kinda soups, so it makes great leftovers. Store for 4-5 days in the fridge in a covered container.
- Reheat over a low heat on the stove until warmed through.
- You can freeze it for up to 3 months, but if freezing the bulk of it, I’d wait to add the spinach until after thawing.
If you made this kielbasa and cabbage soup, I would love to hear from you in the comments below! You can always tag me on Instagram with any S&L creations too.
Kielbasa Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 13 ounces kielbasa (smoked Polish sausage) see note
- 2 sticks celery chopped small
- 2 cups green cabbage chopped small
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon Italian seasoning
- 2 Russet potatoes scrubbed & diced (peel if you want to)
- 2 medium carrots peeled & sliced
- 4 cups chicken broth
- 2 cups water
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Melt the butter and oil in a soup pot/Dutch oven, then add in the onion, sausage, celery, and cabbage. Sauté over medium-high heat for 10 minutes or so.
- Stir in the garlic, smoked paprika, and Italian seasoning, then add the potatoes and carrots to the pot.
- Add the chicken broth and water. Increase the heat to high and bring it to a boil. Once it's boiling, reduce the heat so it's simmering. Cook for 15-20 minutes or until the potatoes and carrots can easily be pierced with a knife.
- I like to take a potato masher and quickly mash some of the potatoes to give the soup a slightly thicker texture (I just do this right in the pot). This step is optional.
- Add in the spinach and season the soup with salt & pepper as needed.
Notes
- I bought a coil of kielbasa sausage that weighed 13 oz./375 g. Feel free to use anything similar weight-wise.
- Kielbasa sausage shouldn’t be too greasy, so you shouldn’t have to drain any fat. If you use a different kind of sausage, however, you may need to use your discretion and drain some of the fat if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on September 13, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
Can I use spinach instead of kale I really don’t care much for it
Sure!
Can this recipe be done in a slow cooker?
I imagine it probably could be. I haven’t tested it, though. Up to you whether you want to still do the searing steps and then transfer to a slow cooker after or just chuck everything in. I’d add in the spinach just before serving.
Have made this soup a few times. It’s delicious and pretty healthy.
Awesome!! So glad you like it. Thanks for your review!
Terrific soup … I substituted chopped parsley for the spinach (added near the end) … and used Yukon Gold potatoes – they stand up a little better than russets … we had friends over, and they both had seconds; so did we. Ha. Our guests brought homemade pretzel rolls – great for sopping up the liquid.
I’m so glad you all enjoyed it, Tom!! 😀
Made this soup tonight. It was very delicious…thank you for sharing.
You’re welcome! 🙂
I like that so many ingredients are in two’s: two carrots plus 2 cloves of garlic plus… Makes it so much easier than 3/4 rds of a 28 lt can of tomatoes, for instance.
I’m so glad you found the recipe easy! I try not to make the measurements too difficult haha. 🙂
How can I add some more spices to this soup?
I’m not sure what you mean. Did you not like the recipe as written?
8 months too late, but the best way to add a little heat would be to add some red pepper flakes when sautéing the garlic, etc.
Omg first time making this soup and it is soooo good. The only thing I didnt have was the smoked paprika. But I used regular paprika
I’m sure the smoked paprika adds to the flavor. My husband is going to love this for supper tonight.
Thanks for the recipe!
You’re very welcome!! So happy you enjoyed it.
Could you use kale instead of spinach?
You bet! But… you probably should add it in a bit earlier since it’s a bit tougher.
I have this on the stove right now. This is the second soup recipe that I made from your website today. I made the potato and ham recipe for lunch. I shared your recipes on FB and Twitter. This recipe was extremely easy to put together. I didn’t have smoked paprika, I just had ground paprika. I will buy smoked paprika the next time I go grocery shopping.
I love that!! I’m so happy that you’re enjoying my recipes! Yes, you definitely need to try smoked paprika… it’s one of my most used spices 🙂