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Hearty Cabbage and Sausage Soup with Potatoes

Hearty cabbage and sausage soup simmers smoked kielbasa, potatoes, and green cabbage in a savory broth until the potatoes are fork-tender. A splash of apple cider vinegar brightens the finished soup.
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Prep Time 15 minutes
Cook Time 35 minutes
standing 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 package (14 oz) smoked kielbasa cut into 1/4-inch-thick rounds
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1.5 lb green cabbage cored and cut into 1-inch pieces
  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 bay leaf
  • 1 tbsp apple cider vinegar

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the kielbasa and cook for 4 to 5 minutes, stirring occasionally, until browned.
  3. Transfer the kielbasa to a plate.
  4. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Add the cabbage by handfuls, stirring until it begins to wilt, about 3 minutes.
  7. Stir in the potatoes, tomatoes, broth, thyme, salt, pepper, bay leaf, and browned kielbasa.
  8. Bring the soup to a boil over high heat.
  9. Cover and reduce the heat to maintain a gentle simmer.
  10. Cook for 20 to 25 minutes, until the potatoes are tender when pierced with a fork.
  11. Stir in the vinegar.
  12. Remove the bay leaf.
  13. Let the soup stand for 5 minutes before serving.

Notes

Brown the kielbasa well for deeper flavor. Refrigerate leftovers for 3 to 4 days, or freeze for up to 3 months. For a lighter option, use turkey kielbasa.