HOW TO MAKE HEARTY KIELBASA SOUP WITH POTATOES

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook for 4–5 minutes, stirring occasionally, until lightly browned and fragrant. Remove the sausage and set aside.
2. In the same pot, add the chopped onion, garlic, carrots, celery, and red bell pepper. Cook for 5–7 minutes until the vegetables soften and the onions turn translucent.
3. Stir in the paprika, dried thyme, black pepper, and a small pinch of salt. Let the spices bloom for about 1 minute, releasing their aroma.
4. Pour in the broth and water, then add the diced tomatoes with their juices, potatoes, and bay leaf. Stir well to combine everything.
5. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, until the potatoes are fork-tender.
6. Return the browned kielbasa to the pot and let the soup simmer uncovered for another 10 minutes so the flavors meld together.
7. Taste and adjust seasoning with additional salt or pepper if needed. Remove the bay leaf before serving.
8. Ladle the soup into bowls and garnish with freshly chopped parsley.

Recipe Details

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4–6
Difficulty: Easy

Variations & Substitutions

• Creamy Version: Stir in 120 ml (½ cup) heavy cream or milk during the last 5 minutes of cooking.
• Vegetable Boost: Add chopped cabbage, spinach, or kale during the final 10 minutes.
• Potato Swap: Use sweet potatoes for a slightly sweeter, earthier flavor.
• Lighter Option: Replace kielbasa with turkey or chicken sausage.

Serving Suggestions