Active time: 10 minutes Total time: 50 minutes
Piping-hot bowls of this brothy, veggie-packed soup are sure to hit the spot on a chilly night. The recipe makes a large batch, so it’s great as a meal prep option: You can feed your family dinner and enjoy leftovers as healthy lunches. If you don’t have an Instant Pot, you can easily make the soup in a Dutch oven; just simmer for about 45 minutes or until the cabbage and other vegetables are tender.
For a low-sodium and nitrate-free alternative, substitute the kielbasa for ground turkey mixed with a pinch of salt, pepper, red pepper flakes, dried marjoram and garlic powder.
Instant Pot Cabbage and Kielbasa Soup
- 2 tablespoons (30ml) canola oil
- 2 cups (227g) onion, chopped
- 1 cup (113g) celery, chopped
- 1 1/2 (170g) cups carrots, sliced
- 1 (13-ounce/369g) package turkey kielbasa, thinly sliced
- 8 cups (about 2 pounds/907g) green cabbage, coarsely chopped
- 4 cups (946ml) unsalted chicken stock
- 4 cups (946ml) water
- 1 cup (113g) uncooked ditalini pasta
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 (14 1/2-ounce/411g) can no-salt-added diced tomatoes, undrained
Set Instant Pot to sauté and allow to preheat for 2 minutes. Add oil, onion and celery; sauté 5 minutes. Add carrots and kielbasa; sauté 3 additional minutes. Add cabbage, chicken stock, water, pasta, salt, pepper, thyme, bay leaves and tomatoes.
Cover Instant Pot and fasten lid; set steam valve to sealing. Select pressure cook and set to high pressure for 4 minutes (the pot will take 20–25 minutes to come to pressure).
Quick-release the pressure by turning steam valve to venting. Discard bay leaves and thyme sprigs before serving.
Serves: 8 | Serving Size: About 1 3/4 cups
Nutrition (per serving): Calories: 270; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 28mg; Sodium: 546mg; Carbohydrate: 37g; Dietary Fiber: 6g; Sugar: 9g; Protein: 17g
Nutrition Bonus: Potassium: 531mg; Iron: 7%; Vitamin A: 86%; Vitamin C: 62%; Calcium: 9%