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!
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Instructions
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.
Notes
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.