Ingredients
1lbkielbasa sausage,sliced into bite-sized pieces
2tbspextra-virgin olive oil
3medium leeks,sliced into ⅛-inch rounds, white and pale green parts only
2medium carrots,peeled and diced
1celery stalk,diced
1small green cabbage,chopped into bite-sized pieces
3garlic cloves,minced
6cupschicken or vegetable stock
1lbred potatoes,diced
1tbspItalian seasoning,homemade or store-bought
1bay leaf
kosher salt and freshly-cracked black pepper
Preparation
Add sausage to a large stockpot and cook over medium heat for about 5 to 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. Sauté for about 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté 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 about 15 minutes, or until the potatoes are cooked and tender.
Remove and discard the bay leaf. Taste and season with a few generous pinches of salt and black pepper as needed.
Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
