Kielbasa Soup

4.87 from 29 votes

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!

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: Central European

Keyword: kielbasa soup

Servings:

Author: Natasha Bull

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