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.