There are few things more comforting than a steamy bowl of homemade soup, and this Creamy Bean Soup with Kielbasa Recipe is pure coziness in every spoonful. Plump white beans, smoky kielbasa, and colorful veggies come together in a velvety broth, making a truly irresistible combination. Each bite balances rich, creamy textures with a savory snap from the sausage and a whisper of herbs and spice. Whether you’re seeking a quick weeknight dinner or a warming dish for a chilly day, this soup instantly feels like home.

Ingredients You’ll Need
The beauty of this recipe is in its simplicity. Each ingredient is intentionally chosen to build flavor, create a hearty texture, or add a splash of color and freshness at the end. Don’t skip any component – they all work together in delicious harmony!
- Olive oil: For sautéing and coaxing out the flavors of the kielbasa and vegetables.
- Kielbasa sausage (14 ounces, sliced): The star protein – its smoky, garlicky bite infuses every spoonful.
- Small onion (diced): Adds a gentle sweetness and an aromatic base to the soup.
- Carrots (2, peeled and diced): Bring natural sweetness and vibrant orange color.
- Celery stalks (2, diced): Lends crunch and a subtle, herbaceous note.
- Garlic (3 cloves, minced): A must for its deep, zesty flavor.
- Dried thyme (1/2 teaspoon): Warm and earthy, it rounds out the soup’s profile.
- Smoked paprika (1/4 teaspoon): Infuses gentle smokiness and a dash of red hue.
- Black pepper (1/4 teaspoon): Adds a punchy, savory spice.
- Cannellini or great northern beans (2 cans, 15 ounces each; drained and rinsed): Creamy, mild, and packed with plant-based protein.
- Chicken broth (4 cups): The savory liquid that ties the flavors together.
- Bay leaf (1): Perfumes the soup with subtle, classic herbal notes.
- Heavy cream (1/2 cup): The key to the luxurious, creamy texture (substitute with half-and-half for a lighter touch).
- Flour (2 tablespoons, optional): For those who prefer a thicker, heartier soup base.
- Fresh parsley (2 tablespoons, chopped): Sprinkled on top for a fresh, lively finish.
How to Make Creamy Bean Soup with Kielbasa Recipe
Step 1: Brown the Kielbasa
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and let it sizzle for 4 to 5 minutes, turning the rounds so they brown evenly on both sides. This step coaxes out that signature smoky sausage flavor and ensures each bite is packed with taste. Once browned, set the kielbasa aside on a plate—it will make a triumphant return to the pot later!
Step 2: Sauté the Vegetables
Utilize the flavorful goodness left behind in the pot by tossing in the diced onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables become tender and the onions turn translucent. This is where the soup’s foundation is built, with the aromatic veggies soaking up the sausage’s savory remnants.
Step 3: Add Garlic and Seasonings
Stir in the minced garlic, dried thyme, smoked paprika, and black pepper. The seasonings will immediately become fragrant, infusing the air and the veggies with warm, earthy undertones and just the right kick. Let everything cook together for one minute, just until the garlic softens and the spices bloom.
Step 4: Simmer with Beans and Broth
Now it’s time to bring everything together. Add the drained beans, chicken broth, and the bay leaf, stirring well to combine. Gently return the browned kielbasa to the pot, letting all the ingredients mingle. Simmer the soup uncovered for 15 to 20 minutes, allowing the flavors to meld and the vegetables to become deliciously tender.
Step 5: Thicken and Creamify
If you prefer your Creamy Bean Soup with Kielbasa Recipe extra thick, you can mash a portion of the beans directly in the pot to release their starches, or whisk the optional flour into the cream before adding. With the heat on low, stir in the heavy cream and let it simmer gently for another 5 minutes—this transforms the soup from hearty to decadent, with an irresistible, velvety finish.
Step 6: Finish and Garnish
Remove the bay leaf and give the soup a quick taste test to adjust seasoning if needed. Ladle into bowls and shower with a generous amount of chopped fresh parsley right before serving; the herbaceous pop brightens the rich, creamy soup with freshness.
How to Serve Creamy Bean Soup with Kielbasa Recipe

Garnishes
Take your Creamy Bean Soup with Kielbasa Recipe to the next level with creative garnishes! A big sprinkle of chopped fresh parsley adds a pop of color and a fresh, herby note. If you want an added touch, try a swirl of extra cream, a dusting of cracked black pepper, or even some homemade croutons for delightful crunch. Don’t be shy with those finishing touches—they make every bowl feel extra special.
Side Dishes
Pair your soup with warm, crusty bread for dunking—nothing beats soaking up that creamy broth. A crisp green salad with a zingy vinaigrette is a wonderful contrast to the richness of the soup. For a more filling meal, serve alongside buttered noodles or cheesy toast. The beauty of Creamy Bean Soup with Kielbasa Recipe is that it plays so nicely with different sides!
Creative Ways to Present
For a more festive or elegant presentation, ladle the soup into rustic bread bowls or serve in small mugs as an appetizer at gatherings. You could even offer a “soup bar” with assorted toppings—think crispy bacon bits, grated cheese, or sliced scallions—so everyone can customize their own bowl. Presentation transforms Creamy Bean Soup with Kielbasa Recipe into a memorable spotlight at any table.
Make Ahead and Storage
Storing Leftovers
Place leftover soup in airtight containers and let it cool to room temperature before refrigerating. The Creamy Bean Soup with Kielbasa Recipe keeps wonderfully for up to four days in the fridge. Over time, the flavors meld even more, making those leftovers extra-tasty!
Freezing
To freeze, let the soup cool completely and transfer it to freezer-safe containers or bags. Leave some space at the top for expansion. You can keep Creamy Bean Soup with Kielbasa Recipe frozen for up to three months. Thaw overnight in the fridge when you’re ready to enjoy again.
Reheating
To reheat, simply pour the desired amount into a saucepan and warm gently over medium-low heat, stirring occasionally. If the cream has thickened the soup too much during storage, add a splash of chicken broth or water to reach your preferred consistency. Stir well to ensure that creamy texture is restored!
FAQs
Can I use another type Soup
Absolutely! Smoked turkey sausage or andouille are both great alternatives and will add their own unique flavor. Just be sure to brown them as you would the kielbasa.
What kind of beans work best?
Cannellini and great northern beans are traditional for their creamy texture and mild flavor, but you can also use navy beans or even pinto beans in a pinch.
Is this recipe gluten-free?
As long as you skip the optional flour for thickening, the Creamy Bean Soup with Kielbasa Recipe is naturally gluten-free! Double-check your kielbasa and broth labels to make sure they’re gluten-free as well.
Can I add greens like spinach or kale?
Definitely! Stir in a few handfuls of baby spinach or chopped kale right at the end of cooking. The greens wilt quickly and add a lovely fresh component to the soup.
How can I make it lighter?
For a lighter version, substitute half-and-half for the heavy cream, or use a reduced-fat sausage. The soup still tastes wonderfully creamy and hearty!
Final Thoughts
The Creamy Bean Soup with Kielbasa Recipe is the kind of meal you’ll crave again and again—simple, soul-warming, and endlessly adaptable. If you’re looking for a dish that brings comfort, flavor, and a bit of heart to the table, this soup absolutely delivers. Give it a try the next time you’re in the mood for something nourishing and delicious!
Print
Creamy Bean Soup with Kielbasa Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Creamy Bean Soup with Kielbasa recipe that is perfect for a cozy meal. This soup is rich and flavorful, combining savory kielbasa with creamy beans in a delicious broth.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 14 ounces kielbasa sausage (sliced into rounds)
- 1 small onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 (15-ounce) cans cannellini or great northern beans (drained and rinsed)
- 4 cups chicken broth
- 1 bay leaf
- 1/2 cup heavy cream
- 2 tablespoons flour (optional, for thickening)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat olive oil: In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook kielbasa: Add sliced kielbasa and cook for 4–5 minutes until browned. Remove and set aside.
- Sauté vegetables: In the same pot, add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add seasonings: Stir in garlic, thyme, smoked paprika, and black pepper. Cook for 1 more minute.
- Combine ingredients: Add the beans, chicken broth, and bay leaf. Bring to a simmer, then return the kielbasa to the pot.
- Simmer soup: Simmer uncovered for 15–20 minutes until vegetables are tender and flavors meld.
- Thicken soup: For a thicker soup, mash a portion of the beans or whisk flour into the cream before stirring it in.
- Finish the soup: Reduce heat, stir in the heavy cream, and simmer for another 5 minutes.
- Garnish and serve: Remove bay leaf, garnish with parsley, and serve warm.
Notes
- You can use half-and-half instead of cream for a lighter version.
- Add baby 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 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg