Kielbasa Potato Soup

Submitted by Kristen Heigl

About the cook: I am a passionate home cook/baker. I have been entering cooking contests for years, it is my favorite thing to do. I recently made my own cookbook with all my favorite recipes.

About the dish: A thick and hearty soup with Kielbasa and vegetables

National Origin: German

Serves: 8

Estimated Time: 30 to 60 Minutes


2 tablespoons olive oil
1 onion, diced
4 carrots, diced
1 small head green savoy cabbage, shredded and chopped
1 teaspoon crushed garlic
1 package Kielbasa, defrosted (16 ounces) sliced and halved
2 cans (15 ounces) cannelini beans, drained
1 cup pearl couscous
8 cups chicken broth
1/4 cup grated parmesan cheese
3/4 cup instant roasted garlic mashed potatoes
1 cup cream


In a large soup pot add the oil and heat. Add the onion, carrots and cabbage and saute until golden for about 6-8 minutes. Add the crushed garlic, and the kielbasa. Cook until kielbasa is browned about 3-4 minutes. Add the cannellini beans, couscous, chicken broth, grated cheese, and instant mashed potatoes. Simmer on medium low heat for about 25-30 minutes until the soup starts to thicken, and stir occasionally. Take soup off heat and stir in the cream. Serve!

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