Kielbasa And Cabbage Soup
Kielbasa and Cabbage Soup is a bold, hearty, and rustic dish packed with layers of flavor from smoky sausage, savory vegetables, and tender potatoes.
This soup is a perfect fusion of Polish-inspired comfort and Italian-style herb seasoning, making it a satisfying, one-pot meal for any time of year.
Why People Will Love This Recipe:
Deep, Savory Flavor: The combination of browned Italian sausage, smoky kielbasa, and aromatic vegetables creates a rich, flavorful broth.
Comforting and Filling: With potatoes, cabbage, and sausage, this soup eats like a meal.
Customizable Heat: Crushed red pepper lets you dial up the spice level to your taste.
One-Pot Wonder: All-in-one cooking makes cleanup a breeze.
Great for Leftovers: The flavors only deepen over time, making this even better the next day.
Key Ingredients Overview:
Kielbasa & Hot Italian Sausage: Provide depth, smoke, and protein.
Cabbage: Adds bulk, nutrition, and gentle sweetness.
Potatoes: Make it hearty and comforting.
Carrots, Celery, Onion (Mirepoix): Classic soup base that builds savory flavor.
Garlic, Oregano, Italian Seasoning: Herb and garlic blend that complements the sausage.
Bouillon & Broth: Boosts umami and body in the soup.
Fresh Parsley & Crushed Red Pepper: Added at the end for brightness and optional heat.
Kielbasa And Cabbage Soup
Ingredients:
5 small carrots, diced
5 stalks of celery, diced
1 large Spanish onion
3 heaping tbsp of fresh garlic
5-6 cups chopped cabbage
3 large potatoes
1tbsp dried oregano
1 tbsp Italian seasoning
1/2 cup fresh chopped flat leaf parsley
Crushed red to your liking
4-5 tbsp (maybe) of chicken or pork bouillon
One small ring smoked kielbasa, diced
Small roll of hot Italian sausage (preferably gianelli)
Instructions:
Brown your Italian sausage to render the fat.
I broke mine up so it crumbled but you can leave yours and chunks if you like.
Once browned, remove from pot and set aside.
In the sausage fat, cook down your mirepoix until your onions become translucent.
If your sausage did not render enough fat, add a few tablespoons of good olive oil.
Add your cabbage, fresh garlic, oregano, Italian seasoning, salt and pepper to taste.
This is where I add my bullion, to saute my vegetables in it.
After a few minutes, add water or stock. I think I added 10 to 15 cups? I’m really not sure.
Once it comes to a soft boil, add your potatoes and cook until tender.
At the very end, add in your cooked sausage crumbles, kielbasa chunks, crushed red pepper and fresh chopped parsley.
Important Notes for Kielbasa and Cabbage Soup:
Use High-Quality Sausages:
The flavor of the soup heavily depends on the sausage. Opt for flavorful, smoky kielbasa and a spicy, well-seasoned Italian sausage—preferably fresh or from a trusted local brand like Gianelli (as noted).
Brown the Sausage Properly:
Take your time browning the Italian sausage to render the fat and develop rich, caramelized flavor. This forms the base of the soup’s taste.
Save the Sausage Drippings:
Don’t discard the fat unless it’s excessive—it adds depth to the sautéed vegetables and enriches the broth.
Adjust the Broth to Your Taste:
You can start with 10 cups of liquid and add more if needed. Use a mix of water and bouillon, or substitute with prepared chicken or pork broth for more controlled flavor.
Use Waxy Potatoes (like Yukon Gold):
They hold their shape better than starchy ones like russets and won’t break down in the broth.
Add Crushed Red Pepper at the End:
This allows you to control the final heat level—start small and adjust based on taste and spice tolerance.
Balance with Acid:
If the soup tastes too rich or heavy, a splash of apple cider vinegar or lemon juice before serving can brighten the flavor (in addition to or in place of parsley).
Let It Rest Before Serving:
If you have time, let the soup sit covered off heat for 15–20 minutes before serving. This allows the flavors to meld and deepens the taste.
Storage Tip:
The soup stores well in the fridge for 3–4 days. It will thicken slightly as the potatoes absorb broth, so you may need to add a splash of water or stock when reheating.
Nutrition Information:
Nutrition Facts (Per Serving, based on approximately 6 servings):
Calories: 350 kcal | Protein: 15g | Fat: 20g | Carbohydrates: 30g | Dietary Fiber: 6g | Sugars: 5g | Cholesterol: 30mg | Sodium: 800mg
Frequently Asked Questions:
How can I customize the spice level in Kielbasa and Cabbage Soup?
Adjust the amount of crushed red pepper according to your spice preferences.
Start with a smaller amount and add more gradually until you achieve the desired heat.
Can I make Kielbasa and Cabbage Soup vegetarian?
Yes, you can omit the kielbasa and Italian sausage, and use vegetable bouillon to make a delicious vegetarian version.
Is it necessary to brown the Italian sausage before adding it to the soup?
Browning the Italian sausage enhances its flavor and texture, but you can choose to skip this step if you prefer a lighter version.
How do I ensure the potatoes cook evenly in the soup?
Cut the potatoes into uniform sizes to ensure even cooking.
Check for doneness by piercing them with a fork; they should be tender.
Can I use a different type of sausage in this soup?
Absolutely! Feel free to experiment with various types of sausage based on your preferences, like smoked sausage or chorizo.
What’s the purpose of using both dried oregano and Italian seasoning?
This combination adds depth to the flavor profile.
Italian seasoning typically contains a mix of herbs like basil, oregano, thyme, and rosemary.
How can I make this soup lower in sodium?
Opt for low-sodium or no-sodium-added bouillon and sausage.
Adjust salt levels to taste, and consider adding herbs and spices for flavor.
Can I prepare Kielbasa and Cabbage Soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker.
Brown the sausage separately, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.
Is it okay to make this soup ahead of time?
Yes, the flavors often improve if made ahead.
Reheat gently on the stove, adding a bit of water or broth if needed.
Can I freeze Kielbasa and Cabbage Soup?
While cabbage can change texture upon freezing, the soup is generally freezer-friendly.
Cool it completely before transferring to airtight containers, leaving some space for expansion.