This hearty and rustic soup is packed with savory kielbasa sausage, tender potatoes, sweet leeks, and fresh green cabbage. Infused with herbs and simmered in a comforting broth, it’s a one-pot meal that’s wholesome, satisfying, and perfect for cozy evenings.

Ingredients

1 pound kielbasa sausage, sliced into bite-sized rounds
2 tablespoons extra-virgin olive oil
3 medium leeks, sliced into ⅛-inch rounds (white and light green parts only)
2 medium carrots, peeled and diced
1 stalk celery, diced
1 small green cabbage, chopped into bite-sized pieces
3 cloves garlic, minced
6 cups chicken or vegetable stock
1 pound red potatoes, diced
1 tablespoon Italian seasoning (store-bought or homemade)
1 bay leaf
Kosher salt and freshly-cracked black pepper, to taste

Instructions

1. Brown the Sausage

In a large stockpot or Dutch oven, cook the kielbasa over medium heat for 5–6 minutes, stirring occasionally, until browned.
Use a slotted spoon to remove the sausage and set aside on a plate.

2. Sauté the Vegetables

In the same pot, add olive oil, then stir in the leeks, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
Add the cabbage and garlic, and cook for an additional 4 minutes until the cabbage begins to wilt.

3. Simmer the Soup

Pour in the stock, and add the potatoes, Italian seasoning, bay leaf, and the cooked sausage. Stir to combine.
Bring the soup to a simmer over medium-high heat. Once it starts bubbling, reduce the heat to medium-low, cover, and simmer for about 15 minutes, or until the potatoes are fork-tender.

4. Season and Serve

Remove and discard the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. For added flavor, stir in extra Italian seasoning or a pinch of red pepper flakes.

Serve hot, or store in the fridge for up to 3 days or freeze for up to 3 months.

Why You’ll Love This Recipe

Comfort in a bowl: Filling, warming, and perfect for chilly days.
Simple ingredients, bold flavors: Uses pantry and fridge staples for big impact.
One-pot meal: Easy prep and cleanup.
Make-ahead friendly: Tastes even better the next day.

Tips

Clean leeks thoroughly: They often trap dirt—rinse well after slicing.
Cut potatoes evenly: This ensures they cook at the same rate.
Don’t overcook: Simmer just until the potatoes are tender to avoid mushiness.
Adjust seasoning to your sausage: Some kielbasa brands are saltier or spicier than others.

Variations and Substitutions

Use another sausage: Smoked turkey sausage, andouille, or chorizo all work well.
Make it vegetarian: Use veggie sausage or skip it entirely and add more beans.
Add greens: Stir in chopped kale or spinach in the last 5 minutes for extra nutrients.
Spice it up: Add cayenne or crushed red pepper flakes for heat.
Creamy version: Stir in a splash of cream or half-and-half at the end for a richer soup.

FAQs

Can I use other types of potatoes?
Yes—Yukon Golds or russets can be used. Just note that russets may break down more.

Do I need to peel the potatoes?
Not for red potatoes, but feel free to peel if you prefer a smoother texture.

Can I freeze this soup?
Absolutely! Let it cool fully before storing in airtight containers. It keeps well frozen for up to 3 months.

How do I reheat it?
Reheat gently over the stove or in the microwave until warmed through.

Serving and Suggestions

Serve with crusty bread, cornbread, or garlic toast.
Add a dollop of sour cream or grated Parmesan for extra richness.
Pair with a simple green salad to complete the meal.
Garnish with fresh herbs like parsley or thyme for a fresh finish.