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Cozy Kielbasa and Cabbage Soup | Easy One-Pot Meal

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A hearty, comforting one-pot soup made with smoky kielbasa, tender cabbage, and a rich savory broth. Perfect for cold days and busy weeknights, this easy recipe comes together in about 45 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced into ½-inch rounds
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 celery stalks, diced
  • ½ head of green cabbage, roughly chopped (about 4–5 cups)
  • 4 cups low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt, or to taste
  • 1 bay leaf
  • Fresh parsley, chopped (for garnish, optional)
  • A squeeze of lemon juice (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced kielbasa in a single layer (work in batches if needed) and cook for 3-4 minutes per side until nicely browned. Use a slotted spoon to transfer the browned sausage to a plate and set aside.
  2. In the same pot with the rendered fat, add the diced onion. Cook for 4-5 minutes, stirring occasionally, until soft and translucent, scraping up any browned bits from the bottom. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the sliced carrots and diced celery. Cook for 5 minutes, stirring occasionally, until they start to soften. Season with a pinch of salt and pepper.
  4. Add the chopped cabbage to the pot. Stir and cook for 3-4 minutes until it starts to wilt and reduces in volume by about half.
  5. Pour in the chicken broth and undrained diced tomatoes. Stir in the dried thyme, smoked paprika, black pepper, and bay leaf. Bring the soup to a boil.
  6. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes until the cabbage is tender and the flavors meld.
  7. Remove the bay leaf and discard. Stir the browned kielbasa back into the pot. Taste and adjust seasoning with additional salt or pepper if needed. Simmer for another 2-3 minutes to warm the sausage through.
  8. Ladle into bowls and garnish with fresh parsley, a squeeze of lemon juice, and grated Parmesan cheese if desired.

Notes

For best flavor, don’t rush the browning of the sausage. The soup is even better the next day as flavors meld. For a vegetarian version, use plant-based smoked sausage and vegetable broth. Add a splash of apple cider vinegar and a teaspoon of brown sugar at the end for a sweet and sour twist. To make it heartier, add a can of drained cannellini beans or diced potatoes with the cabbage.

Nutrition

Keywords: kielbasa cabbage soup, one-pot meal, easy soup recipe, comfort food, hearty soup, weeknight dinner, gluten-free, low-carb

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