Hearty Potato Kielbasa Soup
This kielbasa soup is loaded with veggies and so easy to make. Savory kielbasa sausage combines with potatoes, cabbage, fresh spinach, and seasoning for a hearty bowl of soup that will warm you up. It’s a great make-ahead soup recipe, too!
Kielbasa Soup Recipe
This kielbasa soup is one of those winter warmers that’s super satisfying but not heavy because there’s no cheese, heavy cream, or other ingredients that weigh it down. Even without those decadent things, it’s totally comforting, especially if you add some garlic bread on the side to soak up the broth.
It’s loaded with veggies like potatoes, spinach, cabbage, onions, and garlic, and the bites of kielbasa, along with a touch of mustard, give it the best savory flavor.
How to Make It
It’s an easy one-pot soup recipe that has some prep work but nothing too complicated. What I love best is how well it keeps – the leftovers keep for a few days in the fridge, or you can freeze the soup for a couple of months. Get all the recipe details below and keep scrolling for more tips and variations!
More Hearty Soups
Italian Sausage Soup | Veggie Beef Soup | Winter Minestrone | Black Bean Soup
PrintHearty Potato Kielbasa Soup
Kielbasa, potatoes, and a few other good-for-you veggies come together in this hearty soup. It’s a quick-simmer kielbasa soup ready in less than an hour!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 14-ounce kielbasa, cut into bite-sized pieces
- 8 ounces russet potatoes, peeled and cut into 1-inch pieces
- 1 cup diced onion
- 2 tablespoons minced garlic
- 2 cups finely chopped cabbage
- 1 tablespoon dried oregano
- 2 tablespoons Dijon mustard
- 3/4 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 6 cups water
- 3 ounces fresh spinach leaves, roughly chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook it for a couple of minutes or until it releases some fat into the pan. Add the potatoes, onion, garlic cabbage and cook until the veggies start to release moisture.
- Add the oregano, mustard, salt, pepper, Worcestershire sauce, and water. Bring the soup to a boil and then lower the heat to maintain a low simmer. Cover the pot and simmer the soup for 20 minutes or until the potatoes are tender.
- Add the spinach and parsley and stir. Once the spinach has wilted into the soup it’s ready to serve.
Notes
Cabbage: To make this recipe easier, I buy a bag of shredded cabbage and chop it. You can also skip the chopping if you want to have shredded cabbage in your soup.
I like to use water in this soup instead of broth, so the kielbasa flavor really shines through. If you want to use broth, I recommend using vegetable broth.
Nutrition
- Serving Size: 2 cups
- Calories: 452
- Sugar: 6.4g
- Sodium: 1439.4mg
- Fat: 33.2g
- Saturated Fat: 10.2g
- Unsaturated Fat: 20.4g
- Trans Fat: 0.2g
- Carbohydrates: 24.8g
- Fiber: 3.4g
- Protein: 14.1g
- Cholesterol: 60.5mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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Make Ahead and Storage Tips
You can make this soup ahead and keep it in the fridge for several days. Yay for easy lunches! You can reheat it on the stove or in the microwave.
Or, make a batch and freeze it. I like to let it cool off and then store it in airtight containers. Pop them in the freezer and the soup will keep for a couple of months.
Recipe Tips and Variations
Sausage: It’s a kielbasa soup, but that doesn’t mean you can’t use a different kind of sausage. Italian sausage would give it a twist or try andouille sausage for a Cajun twist.
Potatoes: Russets are great, but you can also use the same amount of Yukon Gold potatoes or new potatoes.
Soup base: I mentioned this in the recipe card, but it’s worth mentioning again. I like to use water as the base because it doesn’t mask the flavor of the sausage like chicken broth or veggie broth would. Also, it’s one less ingredient to buy!
Cabbage: If you don’t like cabbage, feel free to leave it out. I like the texture it adds to the soup, but it will still be delicious even if you skip it. I would double the amount of spinach to make up for it.
Greens: Spinach wilts quickly, but you could use the same amount of kale. Kale is heartier, so I would sautee it when you cook the potatoes and cabbage. That way, it will soften up by the time you serve the soup.
If you’re craving a warm bowl of soup, I hope you try this one!
