Kielbasa Soup
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When the temperature drops or you just need a bowl of comfort, this hearty Kielbasa Soup answers the call. Loaded with smoky sausage, tender vegetables, and a swirl of cream, it’s the kind of soul-warming dish that makes chilly nights feel like a treat.
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Whether you’re cooking for the family or yourself, this one-pot wonder comes together easily and delivers big flavor with every spoonful.
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🛒 Ingredients
| Ingredient | Amount & Notes |
|---|---|
| Olive oil | 1 tablespoon |
| Kielbasa sausage | 14 oz; sliced into ¼-inch rounds |
| Onion | 1 medium; chopped |
| Garlic | 2 cloves; minced |
| Chicken broth | 4 cups |
| Potatoes | 4 medium; diced |
| Carrots | 2; diced |
| Celery stalks | 2; diced |
| Heavy cream (optional) | ½ cup; adds richness |
| Smoked paprika | 1 teaspoon |
| Salt & pepper | To taste |
| Fresh parsley | ¼ cup; chopped for garnish |
🔪 Directions
1. Brown the Kielbasa
Heat a large soup pot or Dutch oven over medium heat. Add kielbasa slices and cook for 3–4 minutes, flipping halfway, until golden and slightly crisp. Remove and set aside.
2. Sauté the Vegetables
Add olive oil to the pot. Toss in onions, carrots, and celery. Sauté 5–6 minutes until softened. Stir in garlic and smoked paprika; cook for 1 more minute until fragrant.
3. Build the Base
Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and cover. Simmer for 15–20 minutes until potatoes are fork-tender.
4. Add the Finishing Touches
Stir in heavy cream if using for extra richness. Return the kielbasa to the pot and mix everything together. Season with salt and pepper.
5. Serve & Savor
Ladle into bowls and garnish with fresh parsley. Serve with warm crusty bread or buttery biscuits for dipping.
