This recipe always leaves my house smelling wonderful. Everyone loves it!

Heat the olive oil in a large pot over medium heat. Add the smoked sausage and cook until browned, about 5 minutes.

Add the chopped onion, carrots, and leek to the pot. Sauté until the vegetables are softened, about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth and bring the mixture to a boil.

Add the sauerkraut and caraway seeds to the pot. Reduce the heat to low and let the soup simmer for 20-25 minutes.

Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh parsley before serving.

For a milder flavor, rinse the sauerkraut before adding it to the soup. If you have picky eaters, consider blending the soup slightly to create a smoother texture. You can also add diced potatoes or white beans for extra heartiness. For a vegetarian version, replace the smoked sausage with smoked tofu or tempeh and use vegetable broth instead of chicken broth.