Creamy Bean Soup with Kielbasa

Course: Soup

Cuisine: American

Servings: people

Calories: 435kcal

This soup season will be the best one yet with this Creamy Bean Soup with Sausage on the table! It’s an easy one-pot recipe that combines smoky kielbasa, cannellini beans, and vegetables in a rich and creamy broth. It’s perfect for any cold-weather dinner or your meal prep!

Print Recipe

Equipment

Ingredients

14 ounces kielbasa sausage cut into bite sized pieces
1 Tablespoon butter
1 Tablespoon olive oil
½ medium onion minced
2 medium carrots peeled and diced
3 cloves garlic minced
2 15-ounce cans cannellini beans drained and rinsed
1 ½ teaspoons smoked paprika
1 teaspoon italian seasoning
4 cups bone broth or chicken stock, divided
2 Tablespoons Worcestershire sauce
¾ cup heavy cream
2 cups baby spinach loosely packed
Salt and pepper to taste
Hot sauce to taste
Fresh chopped parsley to garnish
French bread

Instructions

Add 14 ounces kielbasa sausage to a large pot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
Heat the 1 Tablespoon butter and 1 Tablespoon olive oil in the pan over medium high heat. Once melted, add the ½ medium onion and 2 medium carrots and saute about 5 minutes, until beginning to soften. Add the 3 cloves garlic and saute 30 seconds longer, until fragrant.
Meanwhile, add 1 15-ounce can cannellini beans to a food processor or blender with 2 cups of broth. Process until smooth.
Add the pureed beans, remaining 15-ounce can cannellini beans, 1 ½ teaspoons smoked paprika, 1 teaspoon italian seasoning, 4 cups bone broth, 2 Tablespoons Worcestershire sauce and cooked sausage. Bring to a boil, then reduce heat and simmer, uncovered, for 15-20 minutes.
Stir in the ¾ cup heavy cream and 2 cups baby spinach and stir until wilted.
Season with hot sauce (if desired) and salt and pepper, to taste. Sprinkle with fresh parsley and enjoy!

Notes

Slow cooker instructions

Brown the sausage in a pan, then set it aside. Add the butter, oil, onions, carrots, and garlic to the empty pan and sauté before transferring them and the sausage to your slow cooker. Add the whole and blended beans, seasonings, Worcestershire sauce, and broth to the pot. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Stir in the heavy cream and spinach at the end.

Instant Pot instructions

Use Sauté mode to brown the sausage, then transfer it to a plate. Sauté the onions, carrots, and garlic in butter and olive oil next. Deglaze the pot with a splash of broth, then add the whole and blended beans, seasonings, Worcestershire sauce, remaining broth, and sausage. Seal the lid and cook on High Pressure for 8 minutes, then perform a quick release. Remove the lid and stir in the heavy cream and spinach.

Tips and tricks

Dried white beans work just as well as canned beans here. Soak 1 cup of dry beans in water overnight, then drain and simmer them in fresh water until they’re tender (about 1 to 1 ½ hours).
Blending half of the beans with some broth is the secret to making this white bean soup extra creamy without needing more heavy cream.
For a thicker consistency, let the soup simmer uncovered for an additional 5 to 10 minutes.

Variations

Sausage options - Instead of kielbasa or andouille sausage, make this with smoked chicken or turkey sausage for a leaner option.
Dairy-free - Replace the butter with extra olive oil and swap the heavy cream for full-fat coconut milk, oat milk, or cashew cream.
Vegetable add-ins - Consider cooking bell peppers, zucchini, mushrooms, diced potatoes, sweet potatoes, or parsnips with the carrots and onions.
Meaty add-ins - Stir in shredded chicken or crispy bacon at the end for extra protein and flavor.

Nutrition