This Hearty Cabbage, Sausage, and Potato Soup is a warm and comforting meal that’s perfect for chilly days or whenever you need a bowl of wholesome goodness. Packed with smoky kielbasa sausage, tender potatoes, and nutrient-rich cabbage, this soup is both filling and flavorful. The addition of leeks, carrots, and celery provides a delicious aromatic base, while a blend of Italian seasoning and a bay leaf adds depth to the broth. Easy to make and full of satisfying ingredients, this soup is a cozy, nourishing dish that the whole family will love. Pair it with a slice of crusty bread for a complete and hearty meal!
Ingredients:
- For the Soup:
- 1 pound kielbasa sausage, sliced into bite-sized pieces
- 2 tablespoons extra-virgin olive oil
- 3 medium leeks, sliced into ⅛ inch rounds (white and pale green parts only)
- 2 medium carrots, peeled and diced
- 1 stalk celery, diced
- 1 small green cabbage, chopped into bite-sized pieces
- 3 cloves garlic, minced
- 6 cups chicken or vegetable stock
- 1 pound red potatoes, diced
- 1 tablespoon Italian seasoning, homemade or store-bought
- 1 bay leaf
- Kosher salt and freshly cracked black pepper, to taste
Instructions:
- Sauté the Sausage:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced kielbasa sausage and cook for about 5-6 minutes, stirring occasionally, until the sausage is browned. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables:
- Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced leeks, diced carrots, and diced celery.
- Cook for 5 to 6 minutes, or until the vegetables are tender and release their aroma.
- Then, add the chopped garlic and sauté for an additional minute.
- Add Cabbage and Potatoes:
- Stir in the chopped cabbage and diced red potatoes, mixing well with the sautéed vegetables. Cook for about 3-4 minutes, allowing the cabbage to soften slightly.
- Add Broth and Seasoning:
- Pour in the chicken or vegetable stock, scraping up any browned bits from the bottom of the pot. Add the browned sausage back into the pot, along with the Italian seasoning and bay leaf. Stir to combine.
- Simmer:
- Bring the soup to a simmer, then reduce the heat to medium-low. Cover and let the soup simmer for about 25-30 minutes, or until the potatoes are tender and the flavors are well combined. Stir occasionally to ensure nothing sticks to the bottom.
- Season to Taste:
- Remove the bay leaf and taste the soup. Season with kosher salt and freshly cracked black pepper as needed.
- Should the soup be too dense, feel free to stir in a bit more broth or water until you achieve your preferred consistency.
- Serve:
- Spoon the soup into bowls and serve while hot. Top with freshly chopped parsley or a dash of Parmesan cheese, if you like. Enjoy alongside some crusty bread for a satisfying meal.
Conclusion:
This Hearty Cabbage, Sausage, and Potato Soup is a comforting and satisfying dish that’s perfect for any time you’re craving a bowl of wholesome warmth. The smoky flavor of the kielbasa sausage pairs perfectly with the tender potatoes and sweet cabbage, while the aromatic vegetables and herbs create a rich, flavorful broth. It’s an easy, one-pot meal that’s perfect for busy weeknights or a cozy weekend dinner. Enjoy this nourishing soup with your family and friends, and savor every comforting spoonful!
Hearty Cabbage, Sausage, and Potato Soup
A hearty and flavorful soup made with kielbasasausage, tender potatoes, and chopped cabbage in a savory broth. Perfect for acozy and satisfying meal.
Ingredients
- o 1 pound kielbasa sausage sliced into bite-sized pieces
- o 2 tablespoons extra-virgin olive oil
- o 3 medium leeks sliced into ⅛ inch rounds (white and pale green parts only)
- o 2 medium carrots peeled and diced
- o 1 stalk celery diced
- o 1 small green cabbage chopped into bite-sized pieces
- o 3 cloves garlic minced
- o 6 cups chicken or vegetable stock
- o 1 pound red potatoes diced
- o 1 tablespoon Italian seasoning homemade or store-bought
- o 1 bay leaf
- o Kosher salt and freshly cracked black pepper to taste
Instructions
- Sauté the Sausage:
- o In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced kielbasa sausage and cook for about 5-6 minutes, stirring occasionally, until the sausage is browned. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables:
- o Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced leeks, diced carrots, and diced celery.
- o Cook for 5 to 6 minutes, or until the vegetables are tender and release their aroma.
- o Then, add the chopped garlic and sauté for an additional minute.
- Add Cabbage and Potatoes:
- o Stir in the chopped cabbage and diced red potatoes, mixing well with the sautéed vegetables. Cook for about 3-4 minutes, allowing the cabbage to soften slightly.
- Add Broth and Seasoning:
- o Pour in the chicken or vegetable stock, scraping up any browned bits from the bottom of the pot. Add the browned sausage back into the pot, along with the Italian seasoning and bay leaf. Stir to combine.
- Simmer:
- o Bring the soup to a simmer, then reduce the heat to medium-low. Cover and let the soup simmer for about 25-30 minutes, or until the potatoes are tender and the flavors are well combined. Stir occasionally to ensure nothing sticks to the bottom.
- Season to Taste:
- o Remove the bay leaf and taste the soup. Season with kosher salt and freshly cracked black pepper as needed.
- o Should the soup be too dense, feel free to stir in a bit more broth or water until you achieve your preferred consistency.
- Serve:
- o Spoon the soup into bowls and serve while hot. Top with freshly chopped parsley or a dash of Parmesan cheese, if you like. Enjoy alongside some crusty bread for a satisfying meal.