If you’re searching for a meal that wraps you in comfort while wowing your taste buds, this Creamy Bean Soup with Kielbasa Recipe is exactly what you need. Smoky sausage, creamy beans, and fresh aromatics come together in a lovingly simmered pot that’s perfect for chilly evenings, family gatherings, or anytime you crave pure coziness in a bowl. Each spoonful boasts layers of flavor built from simple, wholesome ingredients, and the result is a dish that’s both hearty and refreshingly easy to make—even on your busiest nights.
Ingredients You’ll Need
This soup shines thanks to a handful of humble ingredients you probably already have in your kitchen. Every component adds its own charm, from the heartiness of beans to the smokiness of kielbasa. Here’s what you need and why each one deserves its spot in this comforting classic.
- Olive oil: A splash ensures the kielbasa browns beautifully and adds a subtle richness as your flavor foundation.
- Kielbasa sausage (14 oz, sliced): The star protein, bringing savory, smoky depth and irresistible bite.
- Yellow onion (small, diced): Provides sweetness and savory undertones as the aromatic base.
- Garlic (2 cloves, minced): A must for a comforting aroma and gentle pungency.
- Carrots (2 medium, peeled and chopped): Add natural sweetness and cheerful color.
- Celery (2 stalks, chopped): Gives a subtle crunch and classic soup flavor.
- Chicken broth (3 cups): Builds savory depth to carry all the other flavors.
- Cannellini beans (2 cans, 15 oz each, drained and rinsed): The creamy heart of the soup, with a tender bite.
- Half and half or heavy cream (1 cup): Swirls in dreamy silkiness and takes the soup over the top.
- Dried thyme (1 teaspoon): Adds an earthy, herbal accent that plays perfectly with the beans and sausage.
- Smoked paprika (1/2 teaspoon): Infuses smoky warmth and gives the broth a gorgeous, toasty hue.
- Salt and black pepper to taste: Essentials to bring all the flavors into delicious balance.
- Fresh parsley (2 tablespoons, chopped; optional): A bright, fresh finish to make every bowl pop.
How to Make Creamy Bean Soup with Kielbasa Recipe
Step 1: Brown the Kielbasa
Begin by heating olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the sliced kielbasa and sauté for 4 to 5 minutes until the pieces are golden and their edges are crisp. This step unlocks a ton of flavor, so don’t rush it! Transfer the browned sausage to a plate using a slotted spoon, leaving the delicious drippings behind.
Step 2: Build the Aromatic Base
In the same pot, add your diced onion, chopped carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until they soften up and start smelling sweet and inviting. Next, sprinkle in the minced garlic and let it cook for just 30 seconds—enough to become fragrant without burning.
Step 3: Simmer the Soup
Pour in the chicken broth, scraping up any brown bits from the bottom of the pot for extra flavor. Stir in the cannellini beans, dried thyme, smoked paprika, and a pinch each of salt and black pepper. Bring the soup to a gentle simmer, and let everything bubble together for 10 to 12 minutes. This allows the beans to absorb the aromatic flavors and thicken the broth just slightly.
Step 4: Make It Creamy
Reduce the heat to low and slowly stir in the half and half or heavy cream. As it merges, the soup takes on a luxurious, velvety texture that feels like a big warm hug. For those who crave an even thicker, heartier bite, scoop out a cup of soup, mash the beans, and stir them back in—or blitz a bit with an immersion blender before adding the cream.
Step 5: Return Kielbasa and Finish Up
Slide the sausage back into the pot and let everything gently simmer for another 5 minutes. This gives the kielbasa time to share its savoriness with the creamy broth. Taste and adjust seasoning if needed, then stir in fresh parsley just before serving for a burst of color and freshness.
How to Serve Creamy Bean Soup with Kielbasa Recipe
Garnishes
A sprinkle of chopped fresh parsley over each bowl brings color and brightness to every spoonful. For even more flair, add a twist of freshly cracked black pepper or a sprinkle of extra smoked paprika. Some folks love an extra drizzle of olive oil for a little richness, or a grating of Parmesan for an umami kick.
Side Dishes
This soup pairs wonderfully with thick slices of crusty bread—perfect for dunking and soaking up every last drop. You could also serve it with a fresh green salad tossed with a lemony vinaigrette, or keep things cozy with a side of roasted Brussels sprouts or buttery garlic toast. The options are endless, and each adds a comforting touch to your meal.
Creative Ways to Present
Try serving the soup in rustic mugs for a casual gathering or ladle it into hollowed-out bread bowls for a special presentation. For a lighter lunch, offer small portions as a starter in espresso cups or ramekins. You can even set up a toppings bar with fresh herbs, grated cheese, and hot sauce, letting everyone build their own ideal bowl.
Make Ahead and Storage
Storing Leftovers
Allow the Creamy Bean Soup with Kielbasa Recipe to cool completely, then store in an airtight container in the refrigerator for up to 4 days. The flavors meld and deepen overnight, making reheated leftovers especially rich and satisfying.
Freezing
You can absolutely freeze this soup! For the best texture, let the soup cool fully before transferring it to freezer-safe containers. Be sure to leave some room at the top for expansion. Keep in mind the cream may cause a slight change in texture once thawed, but a gentle stir as it reheats will bring it back together.
Reheating
Gently warm leftover soup over low to medium heat on the stovetop, stirring occasionally until heated through. If the soup appears too thick, add a splash of broth or milk to loosen it up. Avoid boiling to keep the cream silky and prevent curdling.
FAQs
Can I use a different type Soup
Absolutely! While cannellini beans give a creamy texture, you can swap them for Great Northern beans or navy beans, or even mix a few types for added variety in your Creamy Bean Soup with Kielbasa Recipe. Just remember to drain and rinse canned beans well before use.
What can I use instead of kielbasa?
If you don’t have kielbasa, smoked sausage or even chorizo are fantastic substitutes. For a lighter version, opt for turkey kielbasa or a vegetarian sausage if you’re keeping things meatless.
Is this recipe gluten-free?
Yes, this soup is naturally gluten-free as long as your kielbasa and chicken broth are certified gluten-free. Always double-check your ingredient labels if you have dietary concerns.
Can I add other vegetables?
Absolutely—this soup is wonderfully adaptable! Try tossing in baby spinach or kale at the end for a boost of greens, or stir in diced potatoes when building your aromatic base for extra heartiness.
How do I make the soup thicker?
To thicken your Creamy Bean Soup with Kielbasa Recipe, simply mash some of the beans in the soup with a spoon or blend a small portion using an immersion blender before adding the cream. This naturally thickens the broth without extra flour or starch.
Final Thoughts
I can’t think of a cozier or more satisfying crowd-pleaser than this Creamy Bean Soup with Kielbasa Recipe. Every bowl brings warmth, comfort, and a burst of home-cooked goodness straight to your table. Don’t just take my word for it—give this recipe a try and see how quickly it becomes a new favorite in your kitchen!
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Creamy Bean Soup with Kielbasa Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Creamy Bean Soup with Kielbasa. This hearty soup combines the smoky flavor of kielbasa with creamy cannellini beans in a rich broth, perfect for a cozy meal.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 14 oz kielbasa sausage, sliced into 1/4-inch rounds
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cups chicken broth
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 cup half and half or heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Brown the Kielbasa: In a large pot, heat olive oil and brown the sliced kielbasa. Set aside.
- Sauté Aromatics: Cook onion, carrots, and celery until softened. Add garlic and cook until fragrant.
- Add Broth and Beans: Pour in chicken broth, stir in beans, thyme, paprika, salt, and pepper. Simmer.
- Finish Soup: Stir in cream, return kielbasa to the pot, and simmer to heat through. Adjust seasoning. Garnish with parsley.
Notes
- For a thicker soup, mash some beans before adding cream.
- Try turkey kielbasa for a leaner option.
- Add spinach for extra greens.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 380
- Sugar: 4 g
- Sodium: 790 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg
