Kielbasa Soup

Course: Main Dish, Soup

Cuisine: Polish

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: people

Calories: 426kcal

Author: Platings and Pairings

This Polish kielbasa soup is the definition of cozy comfort food. Savory kielbasa sausage simmers with white beans, hearty potatoes, and a mix of healthy vegetables to create a rich, satisfying soup that eats like a full meal. Smoky, flavorful, and easy to make, this one-pot soup is perfect for chilly nights, meal prep, or whenever you’re craving a comforting, rustic dish with bold sausage flavor.

Print Recipe

Equipment

Large Pot

Ingredients

14 ounces kielbasa sausage cut into bite sized pieces
1 tablespoon butter
1 tablespoon olive oil
½ medium onion minced
1 bulb fennel thinly sliced (or 1 stalk celery, diced)
3 cloves garlic minced
3 russet potatoes peeled (optional) and diced
2 medium carrots peeled and diced
1 15-ounce can cannellini beans drained and rinsed
1 ½ teaspoons smoked paprika
1 teaspoon italian seasoning
4 cups bone broth or chicken stock
2 cups water
2 cups loosely packed baby spinach
Salt and pepper to taste
Hot sauce to taste
Fresh chopped parsley to garnish (optional)

Instructions

Add 14 ounces kielbasa sausage to a large stockpot 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 now empty pot over medium high heat. Once melted, add the ½ medium onion and 1 bulb fennel and saute about 5 minutes, until beginning to soften. Add the 3 cloves garlic and saute 30 seconds longer, until fragrant.
Add the 3 russet potatoes, 2 medium carrots, 1 15-ounce can cannellini beans, 1 ½ teaspoons smoked paprika, 1 teaspoon italian seasoning, 4 cups bone broth or chicken stock, 2 cups water and cooked sausage. Bring to a boil, then reduce heat and simmer, uncovered, for 15-20 minutes, until the potatoes are tender and can be pierced easily with a fork.
If you would like a thicker soup, use a potato masher to mash up some of the potatoes and beans.
Stir in the 2 cups loosely packed baby spinach and season with hot sauce, salt and pepper, to taste. Enjoy!

Video

Notes

To Store: Store in a tightly covered container in the fridge for up to 5 days.
To Reheat: Gently reheat on the stove over medium-low heat until hot. You can also microwave the leftovers.
To Freeze: Store in a tightly sealed container in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before reheating.

Variations

Sausage: You can use beef or pork kielbasa, or try turkey kielbasa for a lighter soup.
Potatoes: I use peeled russet potatoes, but you can leave the skin on if you prefer. Just give them a good scrubbing before chopping. You could also use Yukon gold or red skin potatoes, but you may need to adjust the cooking time slightly.
Beans: Cannellini beans are great, but you can also use Great Northern, navy, or calypso beans.
Seasonings: Smoked paprika has the absolute best flavor. You can use regular paprika if needed, but I promise you it isn’t the same.
Spinach: If you don’t love spinach, you can just leave it out. But I promise it tastes amazing in this soup! You can also swap in some kale, baby kale, or arugula.
Creamy: Try my Creamy Bean Soup with Sausage for an ultra comforting, creamy version of this soup.

Nutrition