I made this yummy kielbasa soup in the Ninja Foodi today for lunch and it was an absolute hit. Cheesy, creamy, and filling, this soup is sure to become a family favorite.
Look at all of these veggies! Okay, so potatoes aren’t a veggie, but look at everything else! To start, you’ll do a bunch of chopping, but it’s worth it. This recipe starts off with a basic mirepoix (meer-PWAH) which is fancy ass talk for diced onion, carrots, celery and (sometimes) garlic. Then we cube up the potatoes and chop up some spinach. Next, you’ll cut your kielbasa into little discs. My favorite kielbasa is the Hillshire Turkey Polska Kielbasa found here, but really any kind will do.
After everything gets dumped in and sauteed for a few minutes, you’ll add even more frozen veggies, your seasonings and broth. This recipe uses one of my favorite seasonings: Old Bay. If you’ve never used Old Bay, you’re missing out! For other recipe ideas using this seasoning or to buy it, you can head here! In addition to the Old Bay, I used Italian seasoning and some garlic salt and pepper.
You’re gonna pressure cook this big ole pot of soup for 10 minutes. That’ll get you the results of the picture on the left. But then you’re going to add your chopped spinach, milk, cream, and cheese and you’ll end up with the creamy goodness on the right.
When you scoop your kielbasa soup up, you’ll add even MORE cheese (unless you don’t want to, but who doesn’t want more cheese?) and top it off with some fresh parsley. Next time, I’d even cut up some green onion and throw it on top too. Yummy!
Have you tried my recipe? Let me know what you think! For more recipes, check out my recipes page here.
Veggie Packed Kielbasa and Potato Soup
Equipment
- Pressure cooker
Ingredients
- 2 Tbsp Butter
- 1/2 Yellow Onion, diced
- 4 Skinny Carrots, diced (Or two thick carrots)
- 3 Stalks Celery, diced
- 3 Medium Large Gold Potatoes, cubed
- 2 13 Oz Pkg Hillshire Turkey Kielbasa, cut into discs
- 2 Tbsp Fresh Garlic, minced
- 4 Cups Low Sodium Chicken Broth
- 1 1/2 Tbsp Old Bay
- 2 Tbsp Italian Seasoning
- 1/2 Tbsp Pepper
- Garlic Salt, to taste
- 1 16 Oz Bag Frozen Mixed Veggies, diced (corn, green beans, peas, etc.)
- 1 Cup Packed Fresh Spinach, chopped
- 1 Cup Milk
- 1 Cup Heavy Whipping Cream
- 2 Cups Shredded Cheddar Jack Cheese (plus extra for topping)
- 1/2 Cup Shredded Parmesan
- Fresh Parsley, chopped (optional, for garnish)
- Green Onion, sliced (optional, for garnish)
Instructions
- Turn your electric pressure cooker onto the saute setting on Med-Hi. Melt butter.
- When butter is melted, add onion, carrots, celery and potatoes. Saute for 5-7 minutes or until onion, carrots, and celery are softened.
- Add kielbasa and garlic, stirring well to combine with other ingredients. Saute for 3-4 minutes, stirring frequently.
- Add chicken broth, seasonings, and frozen veggies. Cover and switch to pressure cooking mode on High for 10 minutes. After pressure cooking is finished, allow soup to naturally release for 20 minutes, then quick release any remaining pressure.
- Add spinach, milk, cream, and cheeses. Stir well to combine and simmer for 10 minutes on medium high heat using the saute function.
- Serve hot, topping with additional cheese and any garnishes of your choice!