Ingredients
Scale
- 1 pound kielbasa sausage, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat. Sear sliced kielbasa until browned, then remove and set aside.
- In the same pot, sauté onion and garlic until fragrant and translucent.
- Add carrots and celery; cook for 5 minutes.
- Pour in chicken broth and diced tomatoes. Season with smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Return kielbasa to the pot and cook for another 5 minutes. Garnish with parsley before serving.
Notes
- Adjust seasoning to taste. For extra flavor, add a dash of hot sauce or smoked paprika.
- This soup keeps well for 2 days in the refrigerator, reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Simmering, sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg