Looking for a hearty soup to keep you warm during the cooler months? This cabbage soup with sausage will hit the spot! It’s a little spicy, chock full of veggies and fills ya up. Every spoonful is warming, delicious and belly satisfying!
Hey friends!
Remember those old fashioned cabbage rolls I shared?
Well, today I have another easy cabbage recipe!
When hubby and I celebrated our anniversary a little while back, we were gifted some delicious foodie items, including a bunch of meats, cheeses and other goodies, like olives and jams.
Our family knows how we love food, so they often get us those types of things (and no complaints from us!)
Smoked kielbasa was one of the items in our lovely foodie basket. Around the same time we received, hubby harvested his very own savoy cabbage from our garden. Of course, you know I had to make something delicious!
This cabbage soup with sausage has similar flavours to my cabbage rolls (cabbage, dill, chili flakes, garlic, tomatoes). If you like cabbage rolls, chances are you’ll enjoy this soup too!
It’s incredibly hearty, a little spicy and so good! It’s actually one of our favourite soups to date.
And is there anything more satisfying than a hot bowl of soup on a cold day?? I think not!
What is Kielbasa?
Kielbasa is a polish sausage and can be found using a variety of protein, including beef, pork or turkey. You can get either fresh or smoked kielbasa (smoked is what is used in today’s potato cabbage soup).
It’s hearty, a little dense and meaty and adds a ton of flavour to dishes. Besides this cabbage soup, smoked kielbasa is so good warmed up with Dijon mustard!
Ingredients Needed
- Smoked kielbasa
- Veggies, like cabbage, carrot, celery and potatoes
- Aromatics, like onion, garlic and bay leaves
- Seasonings
- Olive oil
- Vinegar
- Broth
- Canned tomatoes
How to Make Cabbage Soup With Sausage
Full details in recipe card below, but here are the basics-
- Give your kielbasa a little fry just to add some colour and lay to one side. Drain any excess grease (if there is any).
- Cook some onion in a little olive oil until softened.
- Then, add garlic.
- Add potatoes, carrot and celery, giving a little stir and cook for a few minutes.
- Add kielbasa back to the pot, along with shredded cabbage, seasonings, broth and tomatoes. Bring to a simmer, reduce heat a little and mostly cover. Cook until veggies are tender.
- Stir in vinegar and enjoy (delicious with homemade bread!)
What Type of Cabbage Should I Use?
A combination of savoy and green cabbage was used, but you could use one or the other…whatever you enjoy best or have on hand.
More Tips & Variations
Use whatever variety of kielbasa you prefer. I used a combo of a traditional lean variety and turkey kielbasa. Both of these were a cooked (smoked) product.
For the cabbage component, use either green cabbage or savoy (or a combo). Both work great!
There’s a lot of broth going on here. Unsalted chicken broth was used. If you opt for ‘regular’ or ‘low sodium’, simply adjust the added salt accordingly to your tastes.
Should you have regular broth on hand, you can sub some out with water.
Like things less spicy? Opt for a regular or sweet paprika instead of smoked and adjust the chili flakes to taste.
Baby potatoes were used and cut into bite-sized chunks. You can use regular-sized potatoes instead and just cut into similar-sized pieces. Russet or Yukon Gold would work great.
Cut the carrots and celery relatively small (about 1/4 of an inch) so that they cook through relatively quickly.
Like this Hearty Soup? You May Enjoy These Too
- French Onion Soup – Such a classic (and for good reason). Super hearty and flavourful…plus cheesy toast on top? Yes please!
- Slow Cooker Pea Soup with Ham – With very little hands on time, this satisfying split pea soup is a meal in itself!
Hope you love this hearty soup recipe as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make this potato, sausage, cabbage soup? That’s awesome! Love it if you left a comment and rating below. Many thanks!
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Cabbage Soup with Sausage and Potatoes
Ingredients
- 1.5 tablespoons olive oil , divided
- 1 pound smoked kielbasa , cut into bite-sized pieces (I used a combo of traditional 'lean' and turkey)
- 1 yellow onion , diced
- 4 cloves garlic , minced
- 1 pound yellow baby potatoes , cut into bite-sized chunks (cleaned and no need to peel)
- 2 large carrots , peeled and cut into thin slices (about 1/4 inch thick), about 1.5 cups
- 2 stalks celery , cut into thin slices (about 1/4 inch thick), about 1 cup
- 5 cups savoy cabbage or green cabbage , cut into thin slices
- 1.5 teaspoons dried dill
- 1 teaspoon smoked paprika
- 1.25 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon red chili flakes (or less/more to taste)
- 8-9 cups unsalted chicken broth (see 'Notes' below regarding broth used)
- 398 millilitre can whole peeled tomatoes (14 ounce can (squish tomatoes with hands or potato masher to mash))
- 2 bay leaves
- 2 tablespoons white wine vinegar (or white vinegar or cider vinegar)
Instructions
- Add 1/2 tablespoon olive oil to large pot on medium heat.
- Once shimmering, add kielbasa and cook 5 to 8 minutes. Remove sausage and lay to one side and carefully drain grease.
- Add remaining olive oil and add onion. Cook 3 to 5 minutes. Add garlic and cook 1 minute.
- Stir in potatoes, carrot, and celery stirring to combine. Cook 3 to 5 minutes, scrapping up any brown bits.
- Add sausage back to pot, along with cabbage, dill, paprika, salt, pepper, chili flakes, broth, and tomatoes. Bring to a medium-ish simmer and cook for 30 to 35 minutes (mostly covered with cover just slightly ajar) or until veggies tender.
- Stir in vinegar. Remove and discard bay leaves. Taste for seasoning. Enjoy! Yields 6 to 8 servings.
Notes
- Use whatever variety of kielbasa you prefer. I used a combo of a traditional lean variety and turkey kielbasa. Both of these were a cooked (smoked) product.
- For the cabbage component, use either green cabbage or savoy (or a combo). Both work great!
- There’s a lot of broth going on here. Unsalted chicken broth was used. If you opt for ‘regular’ or ‘low sodium’, simply adjust the added salt accordingly to your tastes.
- Should you have regular broth on hand, you can sub some out with water.
- Like things less spicy? Opt for a regular or sweet paprika instead of smoked and adjust the chili flakes to taste.
- Baby potatoes were used and cut into bite-sized chunks. You can use regular-sized potatoes instead and just cut into similar-sized pieces. Russet or Yukon Gold would work great.
- Cut the carrots and celery relatively small (about 1/4 of an inch) so that they cook through relatively quickly.
