Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium-high heat. Add the onions, kielbasa, celery, and cabbage. Sauté for 8-10 minutes until lightly browned and fragrant.
Stir in the garlic, smoked paprika, and Italian seasoning until fragrant, about 1 minute.
Add the diced potatoes, sliced carrots, chicken broth, and water. Increase heat to high and bring to a boil.
Once boiling, reduce heat to medium-low. Simmer for 15-20 minutes, until potatoes and carrots are fork-tender.
Use a potato masher to gently mash some of the potato pieces directly in the pot to thicken the broth, if desired.
Remove from heat and stir in the fresh spinach until wilted. Season to taste with salt and pepper.
Serve immediately garnished with fresh parsley, green onions, or grated parmesan cheese if desired.
Let me know if you need any other details! Enjoy this wonderfully comforting soup.
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