Description
This hearty Kielbasa Soup is a comforting blend of smoky Polish sausage, fresh vegetables, and flavorful seasonings simmered to perfection. With tender potatoes, crisp celery, cabbage, and vibrant spinach, this soup is the perfect one-pot meal for chilly days, offering warmth and satisfying flavors in every spoonful.
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 13 ounces kielbasa (smoked Polish sausage)
- 2 sticks celery, chopped small
- 2 cups green cabbage, chopped small
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon smoked paprika
- 1/4 teaspoon Italian seasoning
- Salt and pepper, to taste
Vegetables & Liquids
- 2 Russet potatoes, scrubbed and diced (peel if desired)
- 2 medium carrots, peeled and sliced
- 4 cups chicken broth
- 2 cups water
- 2 cups packed fresh baby spinach
Instructions
- Sauté Aromatics and Sausage: Melt the butter and olive oil in a soup pot or Dutch oven over medium-high heat. Add the chopped onion, sliced kielbasa, celery, and cabbage. Sauté these ingredients for about 10 minutes until the vegetables start to soften and the sausage releases its smoky flavor.
- Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and Italian seasoning, allowing the flavors to meld for a minute or two before adding the vegetables.
- Incorporate Potatoes and Carrots: Add the diced potatoes and sliced carrots to the pot, stirring to combine evenly with the other ingredients.
- Simmer the Soup: Pour in the chicken broth and water. Increase the heat to bring the soup to a boil, then reduce to a gentle simmer. Cook uncovered for 15 to 20 minutes, or until the potatoes and carrots are tender when pierced with a knife.
- Optional Thickening: For a slightly thicker texture, use a potato masher directly in the pot to mash some of the potatoes, then stir to evenly distribute the mashed bits throughout the soup.
- Finish with Spinach and Seasoning: Add the fresh baby spinach to the pot, stirring until it wilts. Taste the soup and season with salt and pepper as needed. Serve hot.
Notes
- The smoked kielbasa adds a distinctive flavor to the soup; feel free to substitute with another smoked sausage if preferred.
- You can peel the potatoes if you prefer a smoother texture, but leaving the skin on offers extra fiber and nutrients.
- Adjust seasoning to your taste, especially the salt as the broth and sausage might already provide sodium.
- The step to mash some potatoes is optional but enhances the soup’s creaminess without adding cream.
