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Simple Creamy Bean Soup Kielbasa Recipe

A hearty, protein-packed creamy bean soup kielbasa that blends smoky sausage, tender vegetables, and rich beans into the ultimate winter comfort food.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 8 ounces kielbasa sausage sliced
  • 8 cups low-sodium chicken broth
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can great northern beans, rinsed and drained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup heavy cream optional
  • Fresh parsley chopped
  • Crusty bread for serving

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat and sauté onions, carrots, and celery for 5–7 minutes until tender.
  2. Add garlic and sliced kielbasa and cook 2–3 minutes until fragrant and lightly browned.
  3. Pour in chicken broth and stir in cannellini and great northern beans.
  4. Season with thyme, rosemary, red pepper flakes, salt, and pepper.
  5. Bring to a simmer, reduce heat, cover, and cook for 30 minutes.
  6. Use an immersion blender to partially puree half the soup for a creamy texture.
  7. Stir in heavy cream if using, adjust seasoning, garnish with parsley, and serve with crusty bread.

Notes

For the creamiest texture, blend only half the soup. Always add heavy cream at the end to prevent curdling.