Cabbage Sausage Soup

This cabbage sausage soup is hearty, easy to make and delicious.

Course Soup

Cuisine American

Keyword cabbage, kielbasa sausage

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 348kcal

Author Elizabeth Rodriguez

1 tablespoon Olive Oil
14-16 ounces Kielbasa Sausage sliced into bite sized pieces (use a fully cooked variety)
1 Medium Onion finely diced
2 Carrots sliced into rounds or half rounds depending on their size
2 Celery Ribs sliced or diced
3 Garlic Cloves minced
½ teaspoon Dried Oregano
¼ teaspoon Dried Thyme
¼ teaspoon Black Pepper
Pinch Rosemary
6 cups Chicken Broth
1 pound Small Red Potatoes cut into bite sized pieces
1½ pound Green Cabbage chopped into bite sized pieces
Salt if need at the end

Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the sausage. Cook the sausage for 2 minutes, stirring frequently.
Add the onions, carrots and celery to the pot. Cook the vegetables for 3-4 minutes, stirring frequently.
Add the garlic, oregano, thyme, black pepper and rosemary. Cook for 1 minute, stirring frequently.
Add the chicken broth and stir, while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil. Lower the heat to medium-low, cover the pot and simmer the soup for 10 minutes.
Add the potatoes and the chopped cabbage to the soup.
Raise the heat to high and bring the cabbage soup to a boil. Lower the heat to medium-low and cook 10-15 minutes or until the potatoes are fork tender and the cabbage is wilted. Keep the soup at a simmer and stir occasionally.
Taste the cabbage soup and add salt, if needed. As a reference we added ½ teaspoon to our finished soup.