There’s nothing quite like a bowl of Hearty Cabbage Soup with Kielbasa to warm you from the inside out. Packed with smoky sausage, tender cabbage, potatoes, and vegetables, this soup is rustic comfort food at its best — simple, satisfying, and full of flavor.
This recipe transforms humble ingredients into a deeply comforting meal. The smoked kielbasa adds a rich, savory base while the cabbage and veggies soak up every bit of that delicious flavor. The tomato-based broth ties it all together, creating a well-balanced soup that’s hearty enough to be a full meal.
Perfect for busy weeknights, cozy winter dinners, or make-ahead lunches, this cabbage soup is nourishing, flavorful, and filling without being heavy. Serve it with a slice of crusty bread or cornbread, and you’ve got a family favorite ready to go.
Why You’ll Love This Hearty Cabbage Soup with Kielbasa
- Rich, smoky flavor from the kielbasa.
- Packed with wholesome vegetables and fiber.
- One-pot meal that’s easy to prepare.
- Budget-friendly and perfect for meal prep.
- Deliciously filling without being overly heavy.
Why You Should Try This Recipe
This soup proves that comfort food can be both healthy and satisfying. It’s full of protein, vegetables, and heartiness — the kind of meal that keeps you full for hours. The smoky flavor from the sausage gives it depth, while the cabbage and potatoes make it rustic and homestyle.
You’ll love how easy it is to throw together, yet how flavorful it tastes after simmering gently on the stove. It’s a dish that tastes like it took all day, even though it comes together in about an hour.
Ingredients You’ll Need
For the Soup Base
- 1 tablespoon olive oil or butter
- 1 lb (450 g) kielbasa sausage, sliced into rounds
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- ½ head of green cabbage, chopped (about 5 cups)
- 3 medium potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth (low sodium preferred)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 bay leaf
Optional Add-Ins
- 1 tablespoon tomato paste (for richer broth)
- 1 teaspoon red pepper flakes (for heat)
- ½ teaspoon caraway seeds (for a German twist)
- Fresh parsley for garnish
How to Make Hearty Cabbage Soup with Kielbasa (Step by Step)
Step 1: Brown the sausage
In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced kielbasa and cook for 4–5 minutes until browned on both sides. Remove with a slotted spoon and set aside.
Step 2: Sauté the aromatics
In the same pot, add diced onion, carrots, and celery. Sauté for about 5 minutes, until softened. Add minced garlic and cook for 30 seconds until fragrant.
Step 3: Build the flavor base
Stir in diced tomatoes (and tomato paste, if using), smoked paprika, thyme, salt, pepper, and bay leaf. Mix well to combine all the seasonings.
Step 4: Add broth, cabbage, and potatoes
Pour in chicken broth, then add chopped cabbage and diced potatoes. Return the browned kielbasa to the pot. Stir everything together and bring the soup to a gentle boil.
Step 5: Simmer until tender
Reduce heat to low, cover, and simmer for 35–40 minutes, stirring occasionally, until the potatoes and cabbage are tender and the flavors have melded beautifully.
Step 6: Finish and serve
Remove the bay leaf and adjust seasoning if needed. Ladle hot soup into bowls, garnish with fresh parsley, and serve with crusty bread or rolls.
Tips for the Best Hearty Cabbage Soup with Kielbasa
Use good-quality kielbasa
A smoky, well-seasoned kielbasa adds incredible depth. Choose one made with real pork and minimal fillers for the best flavor.
Brown the sausage first
Browning builds flavor — those caramelized bits on the bottom of the pot add richness to the broth when deglazed with tomatoes or broth.
Don’t overcook the cabbage
Add it after the potatoes have softened slightly so it stays tender but not mushy.
Layer your seasoning
Add salt gradually and taste as you go. Smoked paprika and thyme enhance the sausage’s flavor beautifully.
Boost the flavor
Add a spoonful of tomato paste, Worcestershire sauce, or a splash of vinegar at the end to brighten the soup.
Add greens for nutrition
Stir in spinach or kale near the end for extra nutrients and color.
Make it spicy
Use spicy kielbasa or add red pepper flakes for a bold kick.
Make ahead
This soup tastes even better the next day as the flavors develop. Store it in the fridge overnight for the ultimate reheated comfort meal.
Balance texture
Cut your vegetables evenly so they cook uniformly. Potatoes too small will disintegrate, so keep them bite-sized.
Serve it hot and hearty
A warm slice of bread or a sprinkle of extra cheese on top makes it feel extra cozy and filling.
Variations & Substitutions
- Low-Carb Version: Skip the potatoes and add cauliflower florets.
- Vegetarian Twist: Replace sausage with smoked tofu or beans for protein.
- Tomato-Free: Omit tomatoes and add more broth for a clear soup base.
- German Style: Add caraway seeds and a splash of apple cider vinegar.
- Creamy Version: Stir in a splash of cream or sour cream for a velvety texture.
- Spicy Cajun: Use andouille sausage and a pinch of Cajun seasoning.
- Italian Version: Add white beans, basil, and Parmesan cheese.
- Slow Cooker Method: Combine all ingredients and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Instant Pot Version: Sauté sausage and veggies, then cook on HIGH for 10 minutes with natural release.
- Extra Veggies: Add zucchini, bell peppers, or corn to bulk it up.
What to Serve With Hearty Cabbage Soup with Kielbasa
- Crusty French bread or garlic toast
- Buttermilk biscuits or cornbread
- Side salad with vinaigrette for a light contrast
- Roasted potatoes or pierogies for a full meal
- Pickled cucumbers or beets for tang
- Grated Parmesan or cheddar cheese sprinkled on top
- Hot sauce on the side for spice lovers
Storage & Reheating Tips
Allow the soup to cool completely before storing.
Refrigerate in airtight containers for up to 5 days or freeze for up to 3 months.
Reheat gently over medium-low heat on the stove, adding a splash of broth or water if it thickens. Avoid boiling once reheated to keep the vegetables tender.
For freezing, portion the soup into containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
Can I use other sausages besides kielbasa?
Yes — smoked sausage, andouille, or bratwurst work beautifully.
Can I make it vegetarian?
Absolutely. Skip the sausage and use beans or lentils with vegetable broth for protein and flavor.
Do I have to use tomatoes?
No, you can leave them out or replace them with more broth for a lighter soup.
Can I add rice or pasta?
Yes — add cooked rice or small pasta near the end of cooking for extra heartiness.
Can I use red cabbage instead of green?
Yes, but note that it will turn the broth a reddish-purple hue — still delicious!
Can I make it in a slow cooker?
Yes, cook on LOW for 6–7 hours or HIGH for 3–4 hours.
How can I make it thicker?
Mash some potatoes in the soup or let it simmer uncovered to reduce the broth.
Can I use frozen cabbage?
Yes, frozen chopped cabbage works well — just add it directly without thawing.
What kind of broth works best?
Chicken or vegetable broth keeps the flavor balanced and not overly salty.
Does it taste better the next day?
Absolutely — the flavors deepen as it sits, making leftovers even more delicious.