If you’re craving a warm, comforting meal that’s packed with savory flavors and a velvety texture, look no further than this Creamy Cabbage and Kielbasa Soup Recipe. It’s a perfect blend of tender cabbage, smoky kielbasa, and rich cream that comes together in a way that feels like a hug in a bowl. Whether you’re warming up on a chilly evening or need a hearty lunch, this soup is simple to make but delivers incredible depth and satisfaction in every spoonful.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, but each one plays an important role in bringing out the wonderful blend of tastes and textures that define this soup. From the smoky kielbasa to the creamy finish, let’s break down what you’ll need.
- 3 tablespoons unsalted butter: Creates the perfect base for sautéing and adds a rich, buttery flavor.
- 1 medium yellow onion, chopped: Adds sweetness and depth when softened to translucent perfection.
- 2 large carrots, diced: Brings a subtle sweetness and bright color to the dish.
- 2 large ribs celery, diced: Gives a mild earthy crunch and builds hearty texture.
- 2 cloves garlic, minced: Offers aromatic warmth and a slight bite that elevates the flavor profile.
- 1 large head green cabbage, roughly chopped: The star vegetable that adds bulk, slight crunch, and sweetness.
- 14 ounces quality smoked kielbasa sausage, sliced in 1/8 inch rounds: Delivers that smoky, savory punch that balances the creaminess.
- 1/2 teaspoon dried thyme: Imparts gentle herbal notes that complement the sausage perfectly.
- 1 teaspoon salt: Enhances all the natural flavors within the soup.
- 1/2 teaspoon freshly ground black pepper: Adds mild heat and complexity.
- 1/2 teaspoon crushed caraway seeds: Brings a subtle, slightly sweet licorice flavor that pairs beautifully with cabbage.
- 4 tablespoons all-purpose flour: Thickens the soup to create that creamy, luscious texture.
- 1 bay leaf: Infuses a gentle earthy aroma while simmering.
- 4 cups quality chicken broth: Forms the flavorful liquid base of the soup.
- 1 tablespoon chicken bouillon base: Boosts richness and depth, especially when using homemade broth.
- 1 cup heavy cream: Gives the soup its silky, smooth finish that makes it wonderfully indulgent.
- Chopped parsley for garnish: Adds freshness and a pop of color when served.
How to Make Creamy Cabbage and Kielbasa Soup Recipe
Step 1: Sauté Your Aromatics
Start by melting the butter in a heavy stock pot or Dutch oven over medium heat. Once melted, add the chopped yellow onion and cook it gently until it becomes soft and translucent. This usually takes about 5 to 7 minutes and is crucial for building that rich flavor foundation. Then toss in the diced carrots and celery, stirring occasionally as they cook for another five minutes. Lastly, add the minced garlic and cook just long enough—about one minute—to release its fragrance without burning.
Step 2: Cook the Cabbage and Kielbasa
Next, pile in the roughly chopped cabbage. It might seem like a lot at first, but it wilts beautifully as it cooks. Let it soften for around 5 minutes, stirring to combine. Now it’s time to add the star protein: the smoked kielbasa, sliced thinly into 1/8-inch rounds. Add the kielbasa along with the dried thyme, salt, freshly ground black pepper, and crushed caraway seeds. These spices bring a lovely earthy and slightly sweet background that enhances the smokiness of the sausage and the natural flavor of the cabbage.
Step 3: Create the Creamy Base
Sprinkle in the all-purpose flour and stir it into the mixture, cooking for about 2 minutes. This step helps to thicken the soup later, giving it that luscious creamy texture we all love. Pour in the chicken broth and stir in the chicken bouillon base for an extra flavor punch. Add the bay leaf, then bring everything to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and let it simmer away for 30 minutes, allowing all the flavors to meld together perfectly.
Step 4: Finish With Cream
After the soup has simmered, remove the bay leaf and gently stir in the heavy cream. Heat the soup through, but be careful not to bring it back to a boil—that keeps the cream silky and prevents curdling. Taste for seasoning and add extra salt or pepper if needed. Your cozy, comforting Creamy Cabbage and Kielbasa Soup Recipe is now ready to enjoy!
How to Serve Creamy Cabbage and Kielbasa Soup Recipe
Garnishes
Simple garnishes can elevate the experience. A sprinkle of freshly chopped parsley adds a burst of color and a hint of freshness that balances the creamy richness. If you want a bit more texture, a few crunchy croutons or a grate of sharp Parmesan cheese can be divine additions.
Side Dishes
This soup is hearty on its own but pairs beautifully with warm, crusty bread—think a rustic sourdough loaf or soft dinner rolls to soak up every last drop. A crisp green salad with a light vinaigrette also complements this soup nicely, adding brightness to your meal.
Creative Ways to Present
For a cozy family dinner, serve this soup in deep bowls with a rustic touch like a sprinkle of caraway seeds on top. For a dinner party, consider individual ramekins or mini cast iron pots and garnish with a few sprigs of fresh herbs. It’s comforting and visually inviting, making the dish feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Cabbage and Kielbasa Soup Recipe tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to four days. Make sure to cool it completely before refrigerating to keep the cream texture intact.
Freezing
You can freeze this soup, but it’s best to do so before adding the cream. Freeze in portions in freezer-safe containers or bags for up to three months. When ready to eat, thaw overnight in the fridge and stir in fresh cream when reheating for the best texture.
Reheating
Gently reheat the soup on the stove over low to medium heat, stirring occasionally. Avoid high heat to prevent the cream from separating. If reheating from frozen, thaw first in the fridge overnight for an even warming process. Adjust seasoning as necessary once warmed through.
FAQs
Can I use a different type of sausage?
Absolutely! While smoked kielbasa brings a wonderful smoky flavor, you can substitute with other smoked sausages or even spicy sausages to suit your taste preferences. Just make sure to slice them thinly so they cook evenly with the soup.
Is this soup gluten-free?
This recipe uses all-purpose flour as a thickener, which contains gluten. To make it gluten-free, you can swap the flour for a gluten-free alternative such as cornstarch or a gluten-free flour blend, adjusting the amount as needed for the desired thickness.
Can I make it dairy-free or vegan?
You can make dairy-free adjustments by replacing the butter with olive oil or a vegan butter substitute and swapping the heavy cream for coconut cream or cashew cream. For a vegan version, substitute kielbasa with a plant-based sausage alternative and use vegetable broth instead of chicken broth.
Why is caraway seed used in this soup?
Caraway seeds add a subtle licorice-like, slightly sweet flavor that wonderfully complements the earthiness of cabbage and the smoked sausage. It’s a traditional seasoning that enhances the overall flavor depth of this type of soup.
Can I add other vegetables to this soup?
Definitely! Feel free to add diced potatoes, parsnips, or even some kale for added flavor and nutrition. Just keep in mind that adding firmer vegetables may slightly increase the cooking time to ensure they are tender.
Final Thoughts
I truly hope you give this Creamy Cabbage and Kielbasa Soup Recipe a try because it’s one of those soul-satisfying dishes that feels both cozy and special. It’s perfect for any day you want a simple yet comforting meal that’s bursting with flavor. Once you make it, it just might become a favorite for your family and friends as well!
Print
Creamy Cabbage and Kielbasa Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy cabbage and kielbasa soup is a hearty and comforting dish perfect for cooler days. It features tender cabbage, smoky kielbasa, and a rich creamy broth infused with aromatic herbs and spices. Easy to prepare in one pot, this soup delivers layers of flavor with every spoonful and makes excellent leftovers as the flavors meld beautifully overnight.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 2 large carrots, diced
- 2 large ribs celery, diced
- 2 cloves garlic, minced
- 1 large head green cabbage, roughly chopped
Meat and Dairy
- 14 ounces quality smoked kielbasa sausage, sliced in 1/8 inch thick rounds
- 3 tablespoons unsalted butter
- 1 cup heavy cream
Seasonings and Other Ingredients
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon crushed caraway seeds
- 4 tablespoons all-purpose flour
- 1 bay leaf
- 4 cups quality chicken broth
- 1 tablespoon chicken bouillon base (e.g., Better Than Bouillon or two bouillon cubes)
- Chopped parsley, for garnish
Instructions
- Sauté Aromatics: Melt the butter in a heavy stock pot or Dutch oven over medium heat. Add the chopped onions and cook until they become soft and translucent, about 5-7 minutes. This builds the base flavor for the soup.
- Add Carrots and Celery: Add the diced carrots and celery to the pot. Cook and stir occasionally for 5 minutes to slightly soften them while blending their flavors with the onions.
- Incorporate Garlic and Cabbage: Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the roughly chopped cabbage and cook, stirring, until it is slightly softened, about 5 minutes.
- Add Kielbasa and Seasonings: Mix in the sliced smoked kielbasa sausage along with dried thyme, salt, black pepper, and crushed caraway seeds. Stir well to combine.
- Cook the Flour: Sprinkle the flour over the mixture and cook for 2 minutes, stirring often. This helps thicken the soup later.
- Add Broth and Simmer: Stir in the chicken broth, chicken bouillon base, and add the bay leaf. Bring the soup to a boil, then reduce the heat to medium. Cover and let it simmer gently for 30 minutes to meld all the flavors.
- Finish with Cream: Remove the lid and stir in the heavy cream. Heat the soup through gently, making sure not to boil to prevent curdling. Adjust salt and pepper to taste. Discard the bay leaf before serving.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Enjoy warm. This soup tastes even better the next day as the flavors deepen.
Notes
- You can use smoked sausage varieties other than kielbasa, such as Andouille or Polish sausage, to change the flavor profile.
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, but expect a less rich texture.
- To make this soup gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening.
- Prepare the soup a day ahead to allow flavors to develop further—reheat gently on the stove before serving.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 2 months.
