If you are craving a comforting bowl that is both hearty and silky smooth, this Creamy White Bean and Kielbasa Soup Recipe will quickly become your go-to favorite. The marriage of tender white beans with the smoky, savory kielbasa creates a rich flavor profile, while the touch of cream adds a luscious texture that feels like a warm hug in a bowl. It’s simple enough for a weeknight dinner yet special enough to impress friends and family. Trust me, once you try this soup, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this soup plays a crucial role in building layers of flavor and texture, yet the list is refreshingly straightforward. From the fragrant garlic and onions to the vibrant spinach, every component contributes something essential to the final dish.
- Olive oil: Helps brown the kielbasa and softens the onions, bringing out their natural sweetness.
- Kielbasa sausage: Adds smoky, savory depth and a satisfying meaty bite.
- Onion: Provides a mild sweetness and aromatic foundation for the soup.
- Garlic: Enhances flavor with a sharp, warm punch.
- Chicken broth: Serves as the flavorful base of the soup, keeping it light yet hearty.
- White beans: Offer creamy texture and protein, making the soup filling and nutritious.
- Heavy cream: Gives the soup its silky creaminess and rich mouthfeel.
- Dried thyme and oregano: Infuse herbal notes that brighten the soup.
- Salt and pepper: Essential for balancing and enhancing all the flavors.
- Baby spinach leaves: Add color, freshness, and a mild earthiness.
- Fresh parsley (optional): Adds a vibrant, fresh garnish to finish the dish beautifully.
How to Make Creamy White Bean and Kielbasa Soup Recipe
Step 1: Brown the Kielbasa
Heat olive oil in a large pot over medium heat. Add the sliced kielbasa and sauté until beautifully browned on both sides, about 5-7 minutes. This step is key to developing that smoky, caramelized flavor that makes the soup so irresistible. Once browned, remove the sausage and set it aside.
Step 2: Sauté the Aromatics
In the same pot, toss in the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and let it cook for another minute. This builds the savory foundation of the soup and releases wonderful aromas.
Step 3: Simmer with Broth and Beans
Pour in the chicken broth and add the drained white beans. Bring everything to a gentle simmer and let it cook for about 10 minutes. This allows the flavors to meld together and helps the beans absorb the broth’s richness.
Step 4: Puree for Creaminess
Using a blender or immersion blender, puree a portion of the soup until smooth. This step creates that signature creamy texture without adding extra dairy fat. Just be cautious when blending hot liquids!
Step 5: Add Cream, Herbs, and Kielbasa
Return the pureed soup to the pot and stir in the heavy cream, thyme, oregano, and the browned kielbasa slices. Season to taste with salt and pepper. These ingredients bring warmth and a luxurious richness to the bowl.
Step 6: Wilt the Spinach
Add the baby spinach and cook for another 2-3 minutes, just until it wilts. This step adds a fresh pop of color and a gentle earthy flavor that complements the hearty soup perfectly.
Step 7: Serve Hot and Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley if you have it on hand. This little flourish makes the presentation inviting and adds a burst of freshness.
How to Serve Creamy White Bean and Kielbasa Soup Recipe
Garnishes
A sprinkle of fresh parsley is classic, but for an extra touch, try a drizzle of olive oil or a handful of grated Parmesan. These add complementary flavors and a touch of elegance to your creamy bowl.
Side Dishes
This soup shines alongside crusty bread or fresh baguette slices—perfect for dipping and soaking up every last drop. A simple green salad or roasted vegetables also work beautifully if you want a fuller meal.
Creative Ways to Present
For entertaining, serve this soup in small, rustic crocks or bread bowls to wow your guests. You can also top it with crumbled crispy bacon or toasted pumpkin seeds for added texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely, then store it in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it a wonderful option for easy weeknight meals.
Freezing
This soup freezes beautifully. Pour it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Keep in mind, the spinach is best added fresh after thawing to avoid overcooking.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. Add a handful of fresh spinach during reheating to revive its bright color and freshness.
FAQs
Can I use other types of sausage instead of kielbasa?
Absolutely! While kielbasa lends a distinctive smoky flavor, smoked sausage, and even chorizo can be delicious substitutes. Just adjust the seasoning accordingly to balance the flavors.
Is it possible to make this soup vegetarian?
Yes! Swap the kielbasa for smoked tofu or mushrooms and use vegetable broth instead of chicken broth. The soup will still be hearty and satisfying with those tweaks.
What can I use instead of heavy cream?
You can substitute half-and-half or whole milk for a lighter version, but keep in mind the soup’s creaminess will be a bit less rich. Coconut milk can be an interesting dairy-free alternative, adding a hint of sweetness.
Can I prepare this soup in advance for a party?
Definitely. The soup tastes even better the next day after flavors have melded. Just add spinach fresh when reheating to keep it vibrant and fresh.
How can I make the soup thicker?
Pureeing a larger portion of the beans and using less broth will create a thicker consistency. Alternatively, you can simmer it a little longer uncovered to reduce the liquid.
Final Thoughts
This Creamy White Bean and Kielbasa Soup Recipe is pure comfort in a bowl, blending simple ingredients into something truly special. Whether you’re looking for a quick weeknight dinner or a crowd-pleaser for guests, it delivers every time with its creamy texture and hearty flavor. Give it a go—you might just find your new favorite soup!
Print
Creamy White Bean and Kielbasa Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Bean Soup with Kielbasa is a comforting and hearty dish perfect for chilly days. It features tender white beans blended into a velvety base, smoky browned kielbasa sausage, and a touch of cream for richness. Flavored with thyme, oregano, and fresh spinach, this soup comes together quickly on the stovetop, making it an ideal weeknight meal that satisfies and warms the soul.
Ingredients
Sausage and Vegetables
- 1 tablespoon olive oil
- 1 pound kielbasa sausage, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
Soup Base
- 4 cups chicken broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Greens and Garnish
- 1 cup baby spinach leaves
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Brown the Kielbasa: Heat olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes or until softened. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Simmer Soup Base: Pour in the chicken broth and add the drained white beans. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld together.
- Puree Partially: Use a blender or an immersion blender to puree a portion of the soup to achieve your desired creaminess. Be careful when blending hot liquid. Return the pureed soup to the pot for a creamy texture.
- Add Cream and Season: Stir in the heavy cream, dried thyme, dried oregano, and the browned kielbasa. Season the soup with salt and pepper to taste, stirring well to combine all ingredients.
- Wilt Spinach: Add the baby spinach leaves to the pot and cook for another 2-3 minutes until the spinach is wilted but still vibrant.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot for a comforting meal.
Notes
- For a vegetarian version, omit the kielbasa and use vegetable broth instead of chicken broth.
- You can substitute white beans with cannellini or great northern beans.
- If you prefer a thicker soup, puree more of the beans or add a small potato before blending.
- Adjust seasoning at the end to suit your taste, especially salt and pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
