Kielbasa Sausage Soup
This kielbasa sausage soup is rich, hearty, and full of flavor. A simple one-pot recipe made with smoked sausage, vegetables, and broth, perfect for weeknight dinners.
Equipment
- Large stockpot or a slow cooker
Ingredients
- 1 tablespoon olive oil
- 14 ounces kielbasa sausage sliced into rounds
- 1 medium onion diced
- 3 garlic cloves minced
- 4 medium russet potatoes peeled and diced
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 6 cups chicken broth low sodium
- 1 14-ounce can diced tomatoes, undrained
- 1 teaspoon smoked paprika optional, for extra flavor
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups fresh spinach or kale optional, for added greens
Instructions
Step 1: Sauté the sausage and aromatics
- Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook it for 3–4 minutes, stirring occasionally, until it’s lightly browned.
- This step adds a smoky, rich flavor to the soup. Then, toss in the diced onion and minced garlic. Cook for another 2–3 minutes, just until the onion softens and becomes fragrant.
Step 2: Add the veggies and broth
- Next, add the potatoes, carrots, and celery to the pot. Pour in the chicken broth and stir in the diced tomatoes, smoked paprika, thyme, bay leaf, salt, and pepper.
- Bring everything to a gentle boil, then reduce the heat to low.
Step 3: Simmer until tender
- Cover the pot and let the soup simmer for about 20–25 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally to make sure nothing sticks to the bottom.
Step 4: Add greens (optional)
- If you’re using spinach or kale, stir it into the soup during the last 5 minutes of cooking. The greens will wilt beautifully and add a pop of color and nutrition.
Step 5: Serve and enjoy
- Remove the bay leaf and give the soup one last taste. Adjust the seasoning with more salt or pepper if needed. Ladle the soup into bowls and serve it hot with some crusty bread on the side for dipping.