Spicy Kielbasa Soup Recipes

SPICY KIELBASA SOUP

Steps:

• In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper and celery; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours or until vegetables are tender.

KIELBASA SOUP

Steps:

• In dutch oven bring veggies and water to a boil.
• Reduce heat and simmer 10 minutes until veggies are almost tender.
• Add kielbasa and bean soup.
• Heat until piping hot.
• Serve with crusty bread.
• Works well in the crockpot too!

KIELBASA SPINACH SOUP

Steps:

• Combine the broth, spinach and kielbasa in a large saucepan. Bring to a boil. Add beans and macaroni. Reduce heat; simmer, uncovered, for 7-9 minutes or until macaroni is tender. Stir in pepper sauce.

SPICY KIELBASA SOUP

Steps:

• Slice kielbasa and cut into bite-size pieces.
• In a non stick skillet brown kielbasa over medium high heat until browned.
• Put kielbasa into the crockpot or slow cooker.
• Add onion, garlic, celery, green pepper and cabbage to skillet and sauté until tender, about 5 minutes.
• Add tomatoes and deglaze the skillet.
• Add vegetables to the slow cooker.
• Add remaining ingredients and mix together.
• Cover and cook on low for 8 hours.

SPLIT PEA SOUP WITH CRISPY KIELBASA

Steps:

• Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
• Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
• To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
• Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.

SWEET AND SPICY GARLIC KIELBASA WITH SAUTEED HERB SPAETZLE

Steps:

• Mix flour, basil, parsley, garlic salt, and pepper together in a large bowl, and make a well in the center of the mixture.
• Whisk eggs and 1 cup water together in a medium bowl. Pour into the well in the flour. Stir until well combined; spaetzle dough will be thick and sticky.
• Bring remaining 4 cups water to a boil in a pot over high heat; add salt.
• Meanwhile, place spaetzle dough onto a cutting board. Slice off tiny dollops of dough, about the size of a pretzel stick, using a sharp knife. Drop into boiling water and cook until they float to the top of the pot, 1 to 2 minutes. Transfer dollops to a bowl using a slotted spoon. Set aside.
• Melt butter in a large frying pan over medium-high heat. Add brown sugar, garlic, and cayenne and stir until sugar is melted, about 1 minute. Add kielbasa and cooked spaetzle to butter mixture; stir over medium-high heat until kielbasa is warmed, 4 to 5 minutes.

SPICY KIELBASA SOUP

Steps:

• In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until vegetable are tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours.