If you’re yearning for a cozy, nourishing meal that feels like a warm hug in a bowl, Creamy Bean Soup with Kielbasa is destined to be your new favorite. This satisfying soup brings together tender cannellini beans, smoky kielbasa, and a silky swirl of heavy cream for a dish that’s layered with flavor, heartiness, and nostalgia. With simple steps and familiar ingredients, it’s a recipe you’ll want to make over and over—whether for weeknight dinners or to impress friends with your stovetop skills.
Ingredients You’ll Need
The ingredient list for Creamy Bean Soup with Kielbasa is wonderfully manageable, yet every item has a starring role. From the savory sausage to the sweet, tender veggies, and the creamy base, each component creates a spoonful you’ll love diving into.
- Olive oil (1 tablespoon): Adds richness and helps brown the kielbasa for extra flavor right from the start.
- Kielbasa sausage (12 ounces, sliced into ¼-inch rounds): Smoky, savory sausage is the soul of this soup, infusing it with unmistakable depth.
- Onion (1 medium, chopped): Provides classic aromatic sweetness and builds the savory backbone of the broth.
- Garlic (2 cloves, minced): Adds a punchy dimension that works wonders with the creamy beans and sausage.
- Carrots (2, peeled and diced): Offer a subtle sweetness and lovely bursts of color in every bite.
- Celery (2 stalks, diced): Lends fresh flavor and satisfying texture for that essential soup base trifecta.
- Cannellini beans (2 x 15-ounce cans, drained and rinsed): Creamy, mild beans create the hearty body of the soup and blend beautifully for a lush texture.
- Chicken broth (4 cups): Forms the savory, sippable backbone—the secret to a flavorful, comforting soup.
- Dried thyme (1 teaspoon): Gives an herby, earthy aroma that elevates every spoonful.
- Smoked paprika (½ teaspoon): Enriches the broth with a touch of smokiness and vibrant color.
- Black pepper (½ teaspoon): Adds just the right amount of gentle kick.
- Salt (½ teaspoon): Brings the flavors together and makes every ingredient shine.
- Heavy cream (½ cup): The ultimate finishing touch for silkiness and richness that defines this soup.
- Fresh parsley (1 tablespoon, chopped, for garnish): A pop of green freshness brightens everything at the end.
How to Make Creamy Bean Soup with Kielbasa
Step 1: Brown the Kielbasa
Start by heating olive oil in a large soup pot over medium heat. Add the sliced kielbasa and let it cook undisturbed for a few minutes so it browns nicely. This step is magical—the sausage caramelizes, creating a mouthwatering, savory foundation. Once browned (about 5 minutes), scoop it out with a slotted spoon and set it aside. Don’t worry about those tasty brown bits left behind—they’ll work their way into the flavor-packed broth.
Step 2: Sauté Your Aromatics
In the same pot, pour in your chopped onion, minced garlic, diced carrots, and celery. The sizzle and aroma will instantly set the scene for a cozy evening. Sauté everything together for about 5 to 7 minutes, stirring occasionally, until the vegetables soften and bring a natural sweetness. This builds the aromatic base that sets Creamy Bean Soup with Kielbasa apart!
Step 3: Build the Broth and Simmer
Now stir in your cannellini beans, chicken broth, dried thyme, smoked paprika, black pepper, and salt. Each addition enhances the depth and comfort factor. Crank up the heat and bring the soup to a gentle boil, then reduce to a simmer. Let this simmer away for 15 minutes so the flavors mingle and the beans begin to melt into the broth.
Step 4: Blend for Creaminess
To achieve that irresistible creamy texture, grab your immersion blender and give the soup a few pulses directly in the pot. If you prefer, you can also carefully transfer half the soup to a blender, process until smooth, then return it. Don’t overdo it—you want some beans and veggies left for texture. This step transforms the base into pure comfort without any heavy lifting.
Step 5: Finish with Kielbasa and Cream
Return the browned kielbasa to the pot and pour in the heavy cream, stirring everything together. Simmer gently for another 5 minutes, letting the flavors come together and the soup thicken just enough. Now it’s ready—lusciously creamy, boldly flavored, and seriously inviting.
Step 6: Garnish and Serve
Ladle the hot soup into bowls and top with a sprinkle of chopped fresh parsley. That final touch adds fragrance and a pop of green, making your Creamy Bean Soup with Kielbasa as beautiful as it is delicious.
How to Serve Creamy Bean Soup with Kielbasa
Garnishes
A handful of chopped fresh parsley is classic, but don’t stop there—try a swirl of extra cream, a sprinkle of black pepper, or even a little grated Parmesan. Croutons or a side of warm, crusty bread for dunking instantly elevate the experience.
Side Dishes
This soup is robust on its own, but it pairs beautifully with simple sides. A crisp green salad, a rustic baguette, or even garlic toast make it a satisfying meal without fuss. For a heartier spread, serve with a cheese plate or some roasted Brussels sprouts.
Creative Ways to Present
Ladle the Creamy Bean Soup with Kielbasa into mugs for a cozy, fireside feel, or serve in bread bowls for an extra-special touch. Hosting friends? Offer a build-your-own garnish bar with herbs, shredded cheese, or hot sauce, so everyone can personalize their bowl.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring into airtight containers. Stored in the fridge, Creamy Bean Soup with Kielbasa stays fresh for up to four days. The flavors get even richer as they rest—lucky you!
Freezing
This soup freezes beautifully, making it a perfect candidate for meal prep. Let it cool fully, then spoon into freezer-safe containers, leaving a little space at the top for expansion. It will keep its best quality for up to three months. Defrost overnight in the fridge or gently reheat straight from frozen on the stovetop.
Reheating
Warm individual portions in the microwave, or gently heat the soup on the stovetop over medium-low, stirring occasionally to keep that creamy texture smooth. If the soup thickens after chilling or freezing, stir in a splash of broth or cream.
FAQs
Can I use a different type Soup
Absolutely! While cannellini beans are creamy and mild, you can easily substitute Great Northern beans or navy beans. Just be sure to drain and rinse canned beans before adding them to the soup.
Is Creamy Bean Soup with Kielbasa gluten-free?
Yes, the recipe as written is naturally gluten-free. Always double-check that your kielbasa and broth are certified gluten-free if you’re cooking for someone with a sensitivity.
Can I make this soup dairy-free?
You can replace the heavy cream with unsweetened full-fat coconut milk or your favorite plant-based creamer. While the flavor will change slightly, you’ll still get that luscious creamy texture.
How can I add more vegetables?
Toss in a few handfuls of chopped kale or baby spinach during the final five minutes of simmering. Zucchini, bell pepper, or even a handful of frozen peas make great colorful additions without much extra effort.
What if I don’t have an immersion blender?
No problem! Carefully transfer half the soup to a countertop blender, pulse until smooth, then stir it back in. Just be sure to let the soup cool slightly and never fill your blender more than halfway with hot liquid for safety.
Final Thoughts
There’s nothing quite as comforting as a big bowl of Creamy Bean Soup with Kielbasa made from scratch. It’s the kind of meal that’s as easy to share with friends as it is to savor solo on a quiet evening. If you give it a try, you’ll soon see why it’s a recipe worth coming back to again and again—hearty, simple, and always soul-warming.
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Creamy Bean Soup with Kielbasa Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Creamy Bean Soup with Kielbasa is a hearty and comforting dish perfect for a cozy dinner. Loaded with cannellini beans, savory kielbasa, and a touch of cream, this soup is full of flavor and sure to warm you up.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 12 ounces kielbasa sausage (sliced into ¼-inch rounds)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 2 (15-ounce) cans cannellini beans (drained and rinsed)
- 4 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove the kielbasa with a slotted spoon and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add the beans, chicken broth, thyme, smoked paprika, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to partially blend the soup for a creamy texture, or transfer half to a blender and return it to the pot.
- Stir in the cooked kielbasa and heavy cream. Simmer for another 5 minutes until heated through.
- Garnish with chopped parsley before serving.
Notes
- For a lighter version, use half-and-half or milk instead of heavy cream.
- This soup stores well in the fridge for up to 4 days and freezes beautifully.
- Add kale or spinach at the end for extra greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 45mg
