Hearty 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!
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Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 14 ounces 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 Estimate
Serving: 2cups | Calories: 452kcal | Carbohydrates: 24.8g | Protein: 14.1g | Fat: 33.2g | Saturated Fat: 10.2g | Polyunsaturated Fat: 20.4g | Trans Fat: 0.2g | Cholesterol: 60.5mg | Sodium: 1439.4mg | Fiber: 3.4g | Sugar: 6.4g
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