Kielbasa Potato Soup

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 large carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1/2 medium head green cabbage, cored and sliced
  • 2 (13 oz) packages kielbasa sausage, sliced
  • 6-8 cups chicken broth
  • 1 (28 oz) can crushed tomatoes
  • 1 pound red potatoes, cubed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 tablespoon paprika
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for serving
Preparation
  1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
  2. Add garlic and cook until fragrant, about 1 minute. Add sausage and cabbage and cook 4 minutes more.
  3. Add broth (using the full 8 cups if you’d like a more liquid consistency), tomatoes, potatoes, bay leaf, thyme, and paprika. Bring soup to a boil, reduce heat to medium-low and simmer until potatoes are tender, 15-20 minutes.
  4. Season to taste with salt and pepper, and enjoy!

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