When it comes to comfort food, few dishes are as hearty and satisfying as a bowl of soup. This Creamy Bean Soup with Kielbasa is a perfect blend of creamy, savory, and smoky flavors that will keep you coming back for seconds. Packed with protein-rich white beans and flavorful slices of kielbasa sausage, this soup is perfect for warming up during chilly days or serving as a quick, wholesome dinner option.
Simple ingredients come together in under an hour, making this recipe a great go-to for busy weeknights. The best part? It’s versatile! Customize it with your favorite greens or seasonings to suit your taste. Let’s dive in!
Why You’ll Love This Recipe
- Quick and Satisfying: A one-pot recipe ready in about 40 minutes.
- Wholesome Ingredients: White beans and kielbasa create a balanced dish rich in protein and fiber.
- Customizable: Add kale, spinach, or even diced potatoes to make it your own.
- Meal Prep Friendly: Tastes even better as leftovers!
Ingredients You’ll Need
Soup Base
- 1 tablespoon cooking oil (olive or vegetable oil works well)
- 1 pound kielbasa sausage, sliced into thin rounds
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 4 cups low-sodium chicken stock or broth
- 2 cups cooked white beans (e.g., cannellini or great northern beans)
Flavor Enhancers
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional for a bit of heat)
Creamy Finish
- 1 cup half-and-half or heavy cream
Optional Add-ins
- 2 cups fresh spinach or kale, chopped
- Salt and freshly ground black pepper to taste
For Serving
- Crusty bread, dinner rolls, or a sprinkle of grated Parmesan cheese
Step-by-Step Instructions
1. Prepare the Kielbasa
In a large pot or Dutch oven, heat the oil over medium heat. Add the sliced kielbasa and cook, stirring occasionally, for about 4–5 minutes until browned and slightly crispy. Remove the sausage and set aside on a plate.
2. Sauté the Vegetables
Using the same pot, add the diced onion and cook for 2–3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
3. Build the Flavorful Base
Pour the chicken broth into the pot, scraping up any browned bits from the bottom to add depth of flavor. Add the white beans, smoked paprika, oregano, and red pepper flakes. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10–12 minutes.
4. Blend for a Creamy Texture
Using an immersion blender, puree a portion of the soup directly in the pot. This step creates a creamy consistency while still keeping some beans whole for texture. (Alternatively, transfer about 2 cups of the soup to a blender, puree, and return to the pot.)
5. Add the Kielbasa and Cream
Return the cooked kielbasa to the pot and stir in the heavy cream or half-and-half. Simmer for another 5 minutes over low heat, allowing the flavors to meld.
6. Finish and Serve
If using spinach or kale, stir it in during the last minute of cooking until just wilted. Taste and adjust seasoning with salt and pepper as needed. Serve with crusty bread for dipping.
Storage and Reheating
- Refrigeration: After the soup has cooled, place it in a well-sealed, airtight container and store it in the refrigerator for up to four days. When reheating, use a pot over low to medium heat, stirring gently to ensure the soup warms evenly.
- Freezing: Let the soup come to room temperature before transferring it to freezer-friendly containers. Seal tightly and freeze for up to three months. When ready to serve, thaw overnight in the fridge and reheat gently on the stove.
Frequently Asked Questions
1. Can I use dried beans instead of canned?
Yes! Soak 1 cup of dried beans overnight in water, then cook them until tender before adding them to the soup.
2. What’s the best substitute for heavy cream?
You can use half-and-half, coconut milk, or even unsweetened almond milk for a lighter version of this soup.
3. Can I add more vegetables?
Absolutely! Carrots, celery, and even diced sweet potatoes make excellent additions to this soup.
Discover More Comforting Recipes
Explore these equally delicious options to add variety to your weekly menu:
- The Best Baked Meatballs Recipe: Juicy, flavorful meatballs perfect for any meal.
- Moroccan Grilled Chicken: A vibrant, spiced dish that’s sure to impress.
- Best Shakshuka Recipe: A bold and flavorful breakfast or brunch idea.
Savor the Flavor!
This Creamy Bean Soup with Kielbasa is the ultimate comfort food that blends rich flavors and hearty ingredients into one satisfying bowl. Whether you’re enjoying it fresh off the stove or savoring leftovers, it’s a recipe that brings warmth and nourishment to the table.
Make it tonight and share your creation by tagging us on Instagram @fitorecipes. We’d love to see how it turned out for you!
Creamy Bean Soup with Kielbasa: A Comforting Meal for All Seasons
4
servings30
minutes40
minutes300
kcalA rich and creamy bean soup featuring smoky kielbasa, hearty white beans, and a touch of cream. This comforting one-pot meal is perfect for busy weeknights or a cozy family dinner.
Ingredients
1 tablespoon cooking oil (olive or vegetable oil works well)
1 pound kielbasa sausage, sliced into thin rounds
1 medium yellow onion, finely diced
2 garlic cloves, minced
4 cups low-sodium chicken stock or broth
2 cups cooked white beans (e.g., cannellini or great northern beans)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional for a bit of heat)
1 cup half-and-half or heavy cream
2 cups fresh spinach or kale, chopped (optional)
Salt and freshly ground black pepper to taste
Crusty bread, dinner rolls, or Parmesan cheese for serving (optional)
Directions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook, stirring occasionally, until browned and crispy, about 4–5 minutes. Remove the sausage and set it aside.
- Add the diced onion to the same pot and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour the chicken broth into the pot, scraping the bottom to release browned bits. Add the white beans, smoked paprika, oregano, and red pepper flakes. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes.
- Use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, transfer about 2 cups of the soup to a blender, puree, and return it to the pot for a creamier texture.
- Stir in the heavy cream or half-and-half and return the cooked kielbasa to the pot. Simmer for another 5 minutes on low heat to allow the flavors to meld.
- If using spinach or kale, stir it in during the last minute of cooking until just wilted. Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or a sprinkle of Parmesan cheese.
Notes
- Tips for the Perfect Bean Soup
Choose Your Beans: Cannellini beans provide a creamy texture, while great northern beans add a firmer bite.
Spice it Up: Add cayenne or smoked chipotle powder for an extra kick.
Go Veggie: Omit the kielbasa and use vegetable stock for a vegetarian option.
