Cabbage soup with kielbasa is an incredibly tasty soup that combines pan-seared golden-brown sliced sausage with perfectly cooked potatoes, cabbage, and aromatic veggies. It’s a healthy, delicious, and hearty soup that’s perfect for any day of the week!
My cabbage soup with kielbasa is a filling, comforting soup that’s packed full of tender veggies and tasty sausage!
The weather is still chilly in some places, which calls for a warm and comforting soup! This cabbage soup with kielbasa is the perfect thing for a cold day when you don’t feel like spending forever in the kitchen.
All you need for this easy recipe is a stockpot, chopped veggies, and sliced kielbasa for an amazing soup that’ll warm you right up. Sauté the sausage and veggies, add some chicken broth, and let everything simmer until tender.
It’ll come together in about 45 minutes – soup has never been easier to make!
This is inexpensive soup is a perfect budget and time-friendly meal. It keeps in the fridge or freezer well too, so make some in advance and heat it up for whenever you want a quick and hearty dinner!
❤️ Why This Recipe Works!
It’s Healthy! This veggie-packed soup is full of fiber and nutrients, so you can feel great about eating it!
Uses Flavorful Kielbasa! Kielbasa is one of my favorites because it’s affordable, easy to use, and so full of delicious, savory flavor!
Perfect for St. Patty’s Day! This hearty, cabbage-packed soup is a perfect dinner to make for a St. Patrick’s Day meal!
My cabbage soup with kielbasa is a simple recipe with simple, wholesome ingredients. You can prepare all the vegetables ahead of time so this soup can come together even more quickly!
- 1 pound Kielbasa Sausage – This is equal to 1 package of kielbasa sausage. Slice into ¼ inch pieces for this soup!
- 2 tablespoons Olive Oil – I prefer extra virgin olive oil (EVOO) to sauté the veggies for the soup.
- 1 cup Carrots – Wash and slice the carrots for this soup recipe. 1 cup of carrots is about 2 large carrots, sliced.
- 1 cup Celery – This is equal to about 2 stalks of celery, depending on size. Wash and slice the celery for the soup.
- 1 cup Yellow Onion – You can also another onion, like white onion, here. 1 cup of onion is approximately 1 large onion, diced.
- 1 teaspoon Garlic – Mince or crush the garlic for the soup. Depending on the size of your cloves, 1 to 2 minced cloves equal a teaspoon.
- ½ medium Green Cabbage – For this soup, prep the cabbage by washing thoroughly, removing the tough outer leaves, and chopping into even pieces.
- 1 pound Potatoes – I like to use simple russet potatoes for this soup, but you can also use red-skinned or Yukon gold potatoes if desired. Wash and cube the potatoes (you can peel if desired, but it isn’t necessary).
- Seasoning – To season this delicious soup, we’ll use 1 tablespoon of Italian seasoning, ½ teaspoon each of salt & pepper, and 2 whole bay leaves.
- 8 cups Chicken Broth – This is equal to 2 32-ounce cartons of your favorite brand of chicken broth.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
The most important thing need for this soup is a large stockpot! I recommend using the biggest pot you have so there is plenty of room for the soup to boil.
- Sear kielbasa. First, heat a large stockpot over medium-high heat until fully heated. Then, add 1 pound of sliced kielbasa sausage and sear until lightly caramelized. When the kielbasa is browned to your preference, remove to a plate or bowl and set aside.
- Sauté vegetables. Next, add 2 tablespoons of olive oil to the pot, keeping it at medium-high heat. To the olive oil, add 1 cup of sliced carrots, 1 cup of sliced celery, and 1 cup of diced yellow onion. Sauté until the veggies until tender, fragrant, and translucent, about 4 to 5 minutes. Next, add 1 teaspoon of minced garlic to the other veggies and sauté for about 30 seconds to a minute.
- Add rest of the ingredients. Once the garlic is mixed in, add ½ of a medium head of chopped green cabbage and stir to combine. Then, add 1 pound of cubed potatoes, the seared kielbasa, 8 cups of chicken broth, and seasoning (1 tablespoon Italian seasoning, ½ teaspoon each of salt & pepper, and 2 bay leaves).
- Simmer cabbage soup. After adding the ingredients, bring the soup to a boil, then reduce heat and simmer for 15 to 20 minutes, or until the potatoes reach your desired level of tenderness. When the potatoes are finished, remove from the heat when done and discard the bay leaves. Serve immediately.
My easy cabbage soup with kielbasa is a healthy and comforting dinner that’s perfect for any night of the week! I love to serve it in bowls as is, or with a chewy dinner roll for dipping! Enjoy!
💭 Tips & Notes
- Cut your vegetables and potatoes into an even size! Make sure you slice, dice, or cube the veggies into relatively the same size so that they cook evenly. This will help make sure all your potatoes and veggies are perfectly tender when done.
- Don’t care for pork sausage? You can easily use turkey kielbasa for this soup instead of traditional kielbasa sausage. If you don’t eat meat, you can also substitute veggie sausage or leave it out entirely.
- Peeling the potatoes isn’t required for this recipe! Especially if you use red-skinned potatoes, which have a thinner skin, you can leave the skin on when preparing the potatoes for the soup.
- Don’t skip the bay leaves! Bay leaves add a gentle, herbal note to the soup which lends a depth of flavor that is unmatched by any other ingredient. There’s a reason bay leaves are traditional for soups and sauces!
- Searing off the kielbasa adds so much flavor to the soup! It will leave little browned bits (or fond) to the bottom of the pan that will come up when you sauté the veggies, giving the soup even more delicious, savory flavor.
- I like to use Italian seasoning, but you can use your favorite! I recommend using any seasoning with a good amount of herbs added to it. Cajun seasoning also makes for a good seasoning substitution.
🥡 Storing & Reheating
Once the cabbage soup has come to room temperature, transfer it to an airtight container and store it in your refrigerator for up to 5 days.
After the soup is cooled, transfer it to an airtight container, or multiple containers/freezer storage bags for meal prep. Freeze the cabbage soup for up to 6 months for the best quality.
When you’re getting ready to eat the soup, let it defrost in your fridge overnight.
Reheating Cabbage Soup with Kielbasa
You can reheat this soup by scooping portions in bowls and reheating in 45-second intervals, stirring in between until fully reheated. You can also heat the soup in a pot over medium heat, stirring often, until it’s thoroughly warmed through.
😋 More Super Tasty Recipes!
- Tortilla Pizza
- Steakhouse Creamed Spinach
- Blueberry Tart
- Apple Curd
- Garlic Parmesan Wings
- Venison Meatballs
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📖 Recipe Card
Cabbage Soup with Kielbasa
- 1 lb kielbasa sausage (or 1 package, sliced)
- 2 tablespoon olive oil (extra virgin)
- 1 cup carrots (washed and sliced, approximately 2 large carrots)
- 1 cup celery (washed and sliced, approximately 2 ribs or stalks of celery)
- 1 cup yellow onion (about 1 large yellow or white onion)
- 1 teaspoon garlic (minced)
- ½ medium green cabbage (washed, outer leaves removed, and chopped)
- 1 lb potatoes (russet or red potatoes, washed and cubed)
- 1 tablespoon Italian seasoning
- ½ teaspoon each, salt & pepper (to taste)
- 2 whole bay leaves
- 8 cups chicken broth (2, 32 ounce cartons)
- Heat a large stockpot over medium-high heat until fully heated. Add sliced kielbasa and sear until lightly caramelized then remove to a plate or bowl and set aside.
- Add the olive oil and continue cooking over medium-high heat. Saute the carrots, celery, and onion until tender and fragrant. The onion will also become translucent after about 4-5 minutes of sauteing. Add the minced garlic and saute with the other vegetables for about 30 seconds to a minute.
- Once the garlic is mixed in add the chopped green cabbage and stir to combine, Then add the potatoes, seared kielbasa, seasoning (Italian seasoning, salt, and pepper), bay leaves, and chicken broth.
- Bring the soup to a boil then reduce heat and simmer for 15-20 minutes, or until the potatoes reach your desired level of tenderness.
- Remove from heat when done and discard the bay leaves before serving immediately.
- Store in an airtight container and keep refrigerated for up to 4-5 days or freeze for up to 3 months.
- Cutting your vegetables and potatoes so that each ingredients is sliced, diced, or cubed in relatively the same size means that they cook will evenly. This is great for making sure that all of your potatoes are tender when done.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!