Hearty, comforting, and brimming with home-cooked flavor, Kielbasa and Cabbage Soup is the kind of dish that warms you from the inside out. It’s a rustic, one-pot masterpiece where smoky sausage, tender cabbage, and vibrant veggies mingle in a savory broth, making every spoonful irresistibly good. Whether served for a quick weeknight dinner or a cozy weekend lunch, this soup offers a taste of old-world tradition with a modern, wholesome touch. If you’re after robust flavor and serious comfort, you’ll want to keep this recipe in your regular rotation!

Kielbasa and Cabbage Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe proves that you don’t need a long list of fancy ingredients to create a soup that truly hits the spot. Every item in this Kielbasa and Cabbage Soup brings its own unique flavor, color, or texture to the table, ensuring a perfectly balanced bowl every time.

Olive oil: A light sauté in olive oil starts everything off with a lovely depth of flavor.
Smoked kielbasa sausage (1 lb): The star of the show brings smoky, savory richness and satisfying bites throughout the soup.
Onion (1 large, diced): Sweet and aromatic, onion forms the savory backbone.
Garlic (3 cloves, minced): Just enough garlic amps up the flavor without overpowering the pot.
Carrots (3, sliced): Their slight sweetness and pop of orange color are a must-have for both taste and visual appeal.
Celery (2 stalks, sliced): Adds a subtle herbal crunch that balances out the richer flavors.
Green cabbage (1 small head, chopped): Cabbage softens beautifully as it cooks, adding bulk and a silky texture.
Chicken broth (6 cups): A savory, comforting base that ties all the veggies and sausage together.
Diced tomatoes (1 can, 14.5 oz): Their tangy acidity brightens up the whole soup and adds a lovely color.
Bay leaves (2): Infuse the soup with an aromatic, subtle depth.
Smoked paprika (1 tsp): Brings out even more smoky flavor and a gorgeous color in the broth.
Dried thyme (1/2 tsp): A hint of earthiness to round out the flavor profile.
Black pepper (1/2 tsp): Just enough to add a subtle background heat.
Salt (1/2 tsp, or to taste): Essential for seasoning and drawing out all the natural flavors.
Fresh parsley (2 tbsp, chopped): A sprinkle of fresh parsley at the end makes everything brighter and fresher-tasting.

How to Make Kielbasa and Cabbage Soup

Step 1: Brown the Kielbasa

Start by heating a tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the sliced kielbasa rounds and cook for about 5 minutes, letting them brown up and release their smoky aroma. This step is crucial—it adds depth and tons of flavor to your Kielbasa and Cabbage Soup. Once browned, use a slotted spoon to remove the sausage and set it aside; you’ll add it back in later for perfectly juicy, not overcooked, bites.

Step 2: Sauté the Vegetables

In the same pot, add your diced onion, minced garlic, sliced carrots, and celery. Sauté them for about 5 minutes until everything is softened and just beginning to turn golden. Cooking the veggies in the leftover oil (and bits of sausage flavor) creates a seriously delicious base for the soup and builds even more flavor right from the start.

Step 3: Add the Cabbage

Stir in your chopped green cabbage and let it cook down for another 5 minutes, stirring occasionally. Don’t worry if the pot looks full at first—the cabbage will quickly wilt down and blend in with the other veggies, creating the heart of your Kielbasa and Cabbage Soup.

Step 4: Build the Broth

Time to bring everything together! Pour in the chicken broth and canned diced tomatoes, then toss in the bay leaves, smoked paprika, dried thyme, pepper, and salt. Return the browned kielbasa to the pot. Give it a gentle stir to combine all the ingredients and help the flavors start mingling.

Step 5: Simmer and Finish

Bring the pot to a light boil, then immediately reduce the heat to let the soup simmer gently for about 30 minutes. This gives the vegetables time to become perfectly tender and allows all the flavors to blend into a cohesive, mouthwatering whole. Before serving, don’t forget to remove the bay leaves and stir in the chopped fresh parsley for a vibrant, herby kick. Ladle your Kielbasa and Cabbage Soup into bowls and enjoy it piping hot!

How to Serve Kielbasa and Cabbage Soup

Garnishes

Garnishing can elevate your soup from delicious to truly memorable. A sprinkle of fresh parsley, a crack of black pepper, or even a drizzle of good olive oil will make each bowl look and taste extra special. Some folks love a dollop of sour cream or a light dusting of smoked paprika on top for even more flavor—feel free to get creative, because Kielbasa and Cabbage Soup is all about comfort and personalization!

Side Dishes

This soup pairs beautifully with simple sides that soak up its savory broth. Think warm, crusty bread, a slice of rye, or even a slab of buttered cornbread. For a lighter touch, serve it with a crisp green salad or tangy cucumber salad for some contrast. No matter your pick, Kielbasa and Cabbage Soup is hearty enough to shine as the main event.

Creative Ways to Present

Serving a crowd? Ladle Kielbasa and Cabbage Soup into rustic mugs for a cozy, casual vibe, or dish it up in a bread bowl for an impressive (and edible!) presentation. If you’re entertaining, offer toppings like extra parsley, shredded cheese, or crunchy fried onions so guests can build their own perfect bowl.

Make Ahead and Storage

Storing Leftovers

Kielbasa and Cabbage Soup is a champion when it comes to leftovers! Once it’s cooled to room temperature, scoop it into airtight containers and refrigerate. The flavors only get better with time, so you’ll have an even tastier bowl waiting for you up to 4 days later.

Freezing

This soup freezes like a dream. Portion cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving just a little space at the top for expansion. It’ll stay fresh and delicious in the freezer for up to 3 months. Thaw in the refrigerator overnight or, if you’re in a hurry, gently reheat straight from the freezer over low heat on the stovetop.

Reheating

To reheat your soup, simply warm it gently in a saucepan over medium-low heat, stirring occasionally until hot all the way through. If it’s thickened up in the fridge, a splash of extra broth or water will loosen it right back up. You can also reheat in the microwave in intervals, stirring between each burst for even warming.

FAQs

Can I make Kielbasa and Cabbage Soup in a slow cooker?

Absolutely! Brown the kielbasa and sauté the onion and garlic first for deeper flavor, then add all ingredients (except parsley) to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in fresh parsley just before serving.

How do I make it more filling?

If you want heartier meals, add a cup of diced potatoes or a can of drained white beans during the simmering stage. Both options bulk up the soup and absorb the flavors beautifully.

Are there vegetarian alternatives?

To make a vegetarian version, use plant-based kielbasa or smoked sausage and swap the chicken broth for a robust vegetable broth. The result is still smoky, savory, and soul-warming—just without the meat!

What can I use instead of smoked kielbasa?

While traditional smoked kielbasa is classic, you can easily substitute with turkey kielbasa, beef sausage, or any hearty smoked sausage for a similar texture and flavor. Even spicy andouille adds a fun twist!

Does Kielbasa and Cabbage Soup taste better the next day?

Yes! Just like many soups and stews, the flavors meld and deepen overnight, making leftovers even more delicious. Some say it’s even better after a night in the fridge.

Final Thoughts

If you’re ready for a cozy, flavor-packed meal that’s as easy as it is satisfying, make a big pot of Kielbasa and Cabbage Soup soon. It’s truly comfort food at its finest, the kind of dish that always earns second helpings and warms the heart with every spoonful. Give it a try and let it become a staple at your table!

Kielbasa and Cabbage Soup Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Kielbasa and Cabbage Soup is a comforting and hearty dish perfect for chilly days. Smoky kielbasa sausage, tender vegetables, and flavorful seasonings come together in a delicious, satisfying soup.

Ingredients

Scale

Kielbasa Soup:

1 tablespoon olive oil
1 pound smoked kielbasa sausage, sliced into rounds

Vegetables:

1 large onion, diced
3 garlic cloves, minced
3 carrots, sliced
2 celery stalks, sliced
1 small head green cabbage, chopped

Broth and Seasonings:

6 cups chicken broth
1 can (14.5 oz) diced tomatoes
2 bay leaves
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)

2 tablespoons fresh parsley, chopped

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Instructions

Prepare Ingredients: Heat olive oil in a large pot, brown kielbasa, then set aside.
Sauté Vegetables: Cook onion, garlic, carrots, and celery until softened. Add cabbage and cook.
Add Broth and Simmer: Pour in chicken broth, tomatoes, seasonings, and return kielbasa. Simmer until vegetables are tender.
Finish and Serve: Remove bay leaves, stir in parsley, and serve hot.

Notes

For a heartier soup, consider adding diced potatoes or white beans.
This soup tastes even better the next day. Store leftovers in the fridge for up to 4 days or freeze for 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Eastern European, American