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Ingredients
1 Pound kielbasa sausage, sliced into bite-sized pieces
2 Tablespoons extra-virgin olive oil
3 Medium leeks, sliced into 1/8" rounds, white & pale green parts only
2 Medium carrots, peeled & diced
2 Celery stalks, diced
1 Small green cabbage, chopped into bite-sized pieces
3 Garlic cloves, minced
6 Cups chicken broth
1 Pound red potatoes, diced
2 Tablespoons Italian seasoning
2 Bay leaves
Kosher salt & freshly-cracked black pepper, to taste
Instructions
Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
Add the olive oil, leeks, carrots and celery to the pan, and stir to combine, saut� for 5 minutes, stirring occasionally.
Add the cabbage and garlic, and saut� for 4 more minutes, stirring occasionally.
Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.
Continue cooking until the soup reaches a simmer, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are tender.
Taste and season with a few generous pinches of salt & black pepper as needed.
Stir in extra Italian seasoning if desired. A pinch of crushed red pepper flakes will also help bring out the flavors.
Serve warm or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.