Kielbasa Soup

🥣 Creamy Kielbasa & Veggie Soup – Cozy Comfort in a Bowl

When the weather turns chilly or your day just needs a little extra comfort, this cozy Kielbasa Soup is exactly what you want simmering on the stove. Packed with smoky sausage, hearty vegetables, and a touch of cream, it’s the perfect one-pot meal that brings warmth and flavor to every spoonful.

Whether you’re feeding a crowd or meal-prepping for the week, this recipe comes together with ease and satisfies like a hug in a bowl.

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🛒 What You’ll Need

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; peeled and diced
Carrots	2; diced
Celery stalks	2; diced
Heavy cream	½ cup (optional); for added creaminess
Smoked paprika	1 teaspoon
Salt & pepper	To taste
Fresh parsley	¼ cup; chopped for garnish

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👩‍🍳 How to Make It

1. Sear the Sausage

Heat a large pot or Dutch oven over medium heat. Add the kielbasa and cook for 3–4 minutes, flipping once, until browned and crisped. Transfer to a plate and set aside.

2. Cook the Veggies

Drizzle in olive oil and add the chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and smoked paprika, cooking another minute until fragrant.

3. Simmer the Soup

Toss in the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15–20 minutes, until the potatoes are tender.

4. Finish it Off

If using, stir in the heavy cream for a velvety texture. Return the kielbasa to the pot and stir to combine. Season with salt and pepper to taste.

5. Serve and Enjoy

Ladle into bowls and sprinkle with fresh parsley. Pair with crusty bread or warm biscuits for the ultimate cold-weather comfort.

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💡 Quick Tips

• For a lighter version, skip the cream or substitute with half-and-half.
• Add kale or spinach in the last 5 minutes for a veggie boost.
• Leftovers keep well—store in the fridge for up to 3 days.