Kielbasa soup is an easy meal, full of fresh veggies.

Roasted vegetables are simmered with kielbasa, fresh herbs, and pasta in a savory broth.

This belly-warming soup is so easy to make and my whole family loves it. Don’t forget the crusty bread for dipping!

Kielbasa Soup in the pot with a spoon

Crazy for Kielbasa Soup

  • Thick and flavorful, kielbasa soup is as delicious as it is comforting. Serve it warm with crusty bread for a great meal!
  • Roasting vegetables deepens their flavor and chars the skins, making them smoky and sweet. Bulk up the soup by tossing in leftover bits of veggies from the refrigerator!
  • Make kielbasa soup for a filling summer dinner or for when those chilly nights appear!
  • Serve with a hunk of homemade garlic bread, cheesy bread, or fluffy dinner rolls to soak up all that delicious broth!
kielbasa , pepper , tomatoes , broth, seasonings and other ingredients to make Kielbasa Soup

Ingredients & Variations

Sausage – We love kielbasa in this soup recipe but any smoked sausage (or even Italian sausage or turkey kielbasa) works. Brown the sausage for extra flavor.

Vegetables Roasted tomatoes, peppers, and onions add flavor (and nutrients) to this soup. If you have an air fryer, the vegetables can be roasted in the air fryer at 400°F for about 10-12 minutes or until lightly caramelized. Add other veggies like carrots or celery if you’d like.

Pasta Smaller pasta like ditalini, elbows, or mini shells fit in with the other bite-sized ingredients so a little bit of everything gets on the spoon! If you’re meal prepping, cook the soup separately from the pasta and add it to each bowl when serving.

Diced potatoes or even great northern beans can be used in place of pasta if you’d like.

Seasonings Fresh herbs are always best, but if using dried, use a ratio of 1 tablespoon of fresh herbs to 1 teaspoon of dried. DIY your own Italian seasoning!

Flavor Booster – Parmesan Rinds

Parmesan rinds are the very ends of the cheese that add an instant boost of flavor to soups, stews, and sauces.

Pick some up at the deli counter at the grocery store for a few dollars (they’re so inexpensive!) and freeze them until ready to use. Simmer the rinds in your favorite soups or sauces for a boost of flavor. Discard the parmesan rind before serving the soup.

PRO TIP: Parmesan rinds are really inexpensive. I get a little container at the deli for about $2-3 (ask if you don’t see any). Use a fine grater, you can usually still get some cheese off the rinds for garnish!

How to Make Kielbasa Soup

  1. Roast Veggies: Roast vegetables as directed in the recipe below.
  2. Brown Sausage: Pan fry sliced kielbasa while the veggies are roasting. Add roasted vegetables & parmesan rind to the pot with the beef broth & simmer.
  3. Simmer Soup: Add pasta & simmer until cooked. Discard parmesan rind & stir in fresh herbs before serving.
pot full of Kielbasa Soup

Storing Leftover Soup

Keep leftover kielbasa soup in a covered container for up to 5 days in the refrigerator. Reheat on the stovetop and garnish with fresh herbs, if desired.

Savory Stovetop Soups

Did you love this Kielbasa Soup? Leave us a rating and a comment below!

Kielbasa Soup in the pot with a spoon
5 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Kielbasa Soup

Hearty & flavorful soup with roasted veggies and sausage in every bite!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients  

  • 2 pounds fresh tomatoes*
  • 1 red bell pepper
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 4 cups beef broth
  • 12 oz Kielbasa or smoked sausage, sliced ½-inch
  • 1 parmesan rind optional, (see note below)
  • 1 tablespoon tomato paste
  • ½ cup mini pasta such as ditalini, mini shells, or elbows
  • 4 tablespoons parsley fresh chopped
  • 2 tablespoons basil fresh chopped

Garnish (optional)

  • parmesan cheese fresh, grated
  • parsley

Instructions 

  • Preheat the oven to 450°F.
  • Chop tomatoes, bell pepper & onion into bite sized pieces. Place on a rimmed baking sheet.
  • Add garlic, olive oil, vinegar, and Italian seasoning.
  • Roast 15 minutes. Stir and turn the oven on to broil for an additional 5-10 minutes or until tomatoes are lightly charred on some of the edges.
  • Meanwhile, slice and fry sausage until browned in a large pot.
  • Add the tomato mixture & parmesan rind to the pot along with the broth and simmer uncovered for 10 minutes.
  • Add the mini pasta and simmer just until the pasta is cooked (*see note).
  • Remove parmesan rind and discard. Stir in fresh herbs and serve.

Notes

Parmesan rinds are the ends of the parmesan cheese and can usually be bought at the deli counter. I buy about 5 rinds for $2 or so and store them in the freezer. Perfect to add flavor to soups, sauces, and more.
28 oz of canned fire roasted tomatoes can be used in place of fresh tomatoes. If using canned tomatoes, cook the onion in a little bit of butter until tender.
*Cooking time for the pasta will vary based on the shape. If you plan to keep leftovers, cook the pasta separately and add it to each bowl when serving. The pasta will soak up broth as the recipe sits.
This is a thick soup, for a more ‘brothy’ soup, use 6 cups of broth instead of 4.
If planning for leftovers, cook the pasta on the side and add it to each bowl. The pasta will soak up the broth if left in the fridge and become mushy.
5 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1.5cups | Calories: 322 | Carbohydrates: 17g | Protein: 15g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 735mg | Potassium: 1258mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3249IU | Vitamin C: 69mg | Calcium: 50mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Soup
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

close up of plated Kielbasa Soup with a title
close up of Kielbasa Soup with writing
pot of Kielbasa Soup with a spoon and a title
Kielbasa Soup in the pot and plated with writing

Categories:

,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

  1. I think this soup has resolved every issue I’ve ever had with “I want minestrone, but no I don’t, it tastes bad.” The veggies had a lovely flavor done this way, and was balanced out with glorious sausage grease, and the same things I love in beef barley (ie the beef broth and balsamic). Balance was great, and this is going to be my new go-to every time I get a hankering for “vegetable soup.” I didn’t have the parm rind this time (this was a “5 mins before dinner search” dinner). Thank you for this, it’s absolutely lovely. :)5 stars

  2. I have a question about the tomato paste in the kielbasa soup. Tomato paste and I just don’t get along so I love recipes but don’t make them due to that one ingredient. Is there any other substitute or can I just leave it out? Can’t wait to try this!

  3. It doesn’t say “diced” “crushed” or “whole” in regards to canned tomatoes. I am trying “diced” not sure what crushed tomatoes look like but if I’d want to eat tomatoes; I would assume diced gives you some meat on them tomatoes.

  4. Made this soup twice as we loved it. Followed the recipe to a T and it worked out great. We had half as leftover the following day and decided to add 1 cup of cooked rice. It was delicious!! Second go we cooked 1 cup of rice separately and added it for last 10 minutes of simmering. This is a definite go to for our fresh tomato crop.5 stars