1 large onion, diced
2 stalks celery, diced
2 carrots, diced
4 cups chicken stock
3/4 cup shredded cabbage
28 oz crushed tomatoes
16 oz kielbasa, sliced
10 oz alphabet or other small pasta
2 tablespoons olive oil
Prepare pasta according to package directions. Set aside. In a skillet, saute the sausage slices. Set aside. Meanwhile, saute the onion, carrots and celery until the onion and celery are soft and the carrots are softening. Add the broth, tomatoes, pepper and cabbage. Add the kielbasa and simmer 10 to 15 minutes. Ladle into bowls and add the pasta to each bowl. Refrigerate leftover soup and pasta separately.
Winter is the perfect season for soup. I made this soup when my mom came for lunch and it was perfect, well spiced but not too spicy and the sausage made it hearty enough to serve as a meal.
Note: I like to cook the pasta separately from the soup because the longer the pasta sits in the soup the more liquid it absorbs and it can become soggy. This is especially and issue if there are any leftovers. This way the pasta remains the perfect texture and you can control the amount of pasta in each bowl.