Easy Weeknight Creamy Bean Soup with Kielbasa Recipe

I made this Creamy Bean Soup with Kielbasa Recipe on a chilly night and it instantly became a family favorite. The smoky kielbasa and creamy beans gave it a depth of flavor that felt both comforting and rich.

Every spoonful warmed me from the inside out, and the savory broth made me grateful I had leftovers for the next day! I loved the balance of textures—tender beans and browned sausage—making every bite satisfying. If you enjoy hearty meals that feel like a hug in a bowl, this soup is perfect.

You can also enjoy similar cheesy snacks like Jalapeno Popper Stuffed Pretzel Rolls Recipe or try lighter bites like Chicken Zucchini Poppers Recipe alongside your soup.

Ingredients

Here’s everything needed to make this cozy soup, along with helpful tips for best results:

• 1 tablespoon vegetable oil — helps brown the kielbasa evenly and prevents sticking.
• 2 rings (13 ounces each) kielbasa, sliced into ¼-inch pieces — browning enhances the smoky flavor.
• 3 tablespoons unsalted butter — lets you control the salt level better.
• 1 large yellow onion, chopped (about 1 cup) — builds a savory flavor base.
• 2 medium carrots, peeled and diced (about 1 cup) — adds natural sweetness and color.
• 2 teaspoons minced garlic — fresh garlic gives the best flavor.
• ½ teaspoon kosher salt — adjust later after tasting.
• ½ teaspoon black pepper — freshly cracked works best.
• ¼ cup all-purpose flour — thickens the soup into a creamy consistency.
• 3 cups chicken broth — provides rich, savory depth.
• 1 cup whole milk — creates a creamy texture; avoid low-fat milk for best results.
• 2 tablespoons Worcestershire sauce — adds subtle umami and complexity.
• 2 cans (15 ounces each) Great Northern beans, rinsed and drained — creamy and mild, perfect for soups.
• Fresh parsley for garnish — brightens the final dish.

Note: Serves approximately 8 people.

Variations

This recipe is flexible and easy to adapt:

• Dairy-free option: Use unsweetened almond or oat milk instead of whole milk.
• Add heat: Stir in cayenne pepper or smoked paprika for spice.
• Vegetarian twist: Skip the kielbasa and add mushrooms or smoked tofu.
• Flavor boost: Add a splash of white wine after cooking the vegetables.

Cooking Time

This soup comes together quickly for a comforting meal.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Equipment You Need

• Large soup pot — cooks all ingredients evenly in one vessel.
• Chef’s knife — for chopping vegetables and sausage.
• Cutting board — keeps prep organized and safe.
• Measuring cups and spoons — ensures accurate seasoning.
• Wooden spoon — ideal for stirring without scratching cookware.

How to Make Creamy Bean Soup with Kielbasa Recipe?

This soup comes together in simple stages that build flavor step by step. Browning the sausage, sautéing vegetables, and simmering everything together creates a rich, comforting meal. Follow each step carefully for the best texture and taste.

Brown the Kielbasa

Heat oil in a large pot over medium-high heat and add sliced kielbasa. Cook until nicely browned to deepen the smoky flavor. Remove sausage and set aside while preparing the base.

Cook the Vegetables

In the same pot, melt butter and add onions, carrots, garlic, salt, and pepper. Cook until vegetables soften and become aromatic. This stage builds the soup’s flavor foundation.

Make the Roux

Sprinkle flour over the vegetables and stir well for about one minute. Cooking the flour removes raw flavor and helps thicken the soup smoothly.

Add Broth and Milk

Slowly pour in chicken broth and milk while stirring constantly. Add Worcestershire sauce and bring mixture to a gentle simmer so flavors begin blending.

Add Beans and Kielbasa

Return browned kielbasa to the pot along with drained beans. Stir well so everything is coated in the creamy broth.

Simmer Until Thickened

Reduce heat and simmer gently for 15–20 minutes. The soup thickens and flavors fully develop during this final step.

Additional Tips for Making this Recipe Better

From my own cooking experience, these tips really help:

• I always brown the sausage well for extra flavor.
• I taste before adding extra salt since sausage can already be salty.
• I add extra broth if soup thickens too much while simmering.
• I finish with fresh parsley for brightness and color.

How to Serve Creamy Bean Soup with Kielbasa Recipe?

Serve the soup hot in wide bowls so the aroma shines through. Garnish with chopped parsley or freshly grated cheese for added richness. Pair with crusty bread or garlic toast to soak up the creamy broth, and add a simple green salad for a balanced meal.

Nutritional Information

Approximate nutrition per serving:

• Calories: 460–500 kcal
• Protein: 21–22 g
• Carbohydrates: 26 g
• Fat: 29 g

Make Ahead and Storage

This soup stores well, making it ideal for meal prep.

Refrigerating

Allow soup to cool, then store in airtight containers for up to 3–4 days. Flavors deepen as it sits, making leftovers even better.

Freezing

Freeze cooled soup in containers with extra space for expansion. It keeps well for 2–3 months without losing flavor.

Reheating

Reheat gently on stovetop or microwave, adding a splash of broth or milk if needed to loosen texture.

Why You’ll Love This Recipe?

This soup checks all the boxes for comfort food lovers:

• Easy to prepare: One-pot cooking keeps things simple and cleanup minimal.
• Hearty and filling: Beans and sausage make it satisfying for dinner.
• Flexible recipe: Easily adjust ingredients to match preferences.
• Great for leftovers: Stores and reheats beautifully for busy days.
• Comforting flavors: Creamy texture and smoky sausage make every bite cozy.

This Creamy Bean Soup with Kielbasa is a comforting, satisfying meal that’s easy enough for weeknights yet delicious enough to share with guests. Once you make it, it’s likely to become a regular in your meal rotation.

Ash Tyrrell

Creamy Bean Soup with Kielbasa Recipe

I made this Creamy Bean Soup with Kielbasa on a chilly night and it instantly became a family favorite. The smoky kielbasa and creamy beans gave it a depth of flavor that felt both comforting and rich. Every spoonful warmed me from the inside out, and the savory broth made me grateful I had leftovers for the next day!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• 1 tablespoon vegetable oil — helps brown the kielbasa evenly and prevents sticking.
• 2 rings 13 ounces each kielbasa, sliced into ¼-inch pieces — browning enhances the smoky flavor.
• 3 tablespoons unsalted butter — lets you control the salt level better.
• 1 large yellow onion chopped (about 1 cup) — builds a savory flavor base.
• 2 medium carrots peeled and diced (about 1 cup) — adds natural sweetness and color.
• 2 teaspoons minced garlic — fresh garlic gives the best flavor.
• ½ teaspoon kosher salt — adjust later after tasting.
• ½ teaspoon black pepper — freshly cracked works best.
• ¼ cup all-purpose flour — thickens the soup into a creamy consistency.
• 3 cups chicken broth — provides rich savory depth.
• 1 cup whole milk — creates a creamy texture; avoid low-fat milk for best results.
• 2 tablespoons Worcestershire sauce — adds subtle umami and complexity.
• 2 cans 15 ounces each Great Northern beans, rinsed and drained — creamy and mild, perfect for soups.
• Fresh parsley for garnish — brightens the final dish.

Method

 

1. Heat oil in a large pot over medium-high heat and add sliced kielbasa. Cook until nicely browned to deepen the smoky flavor. Remove sausage and set aside while preparing the base.
2. In the same pot, melt butter and add onions, carrots, garlic, salt, and pepper. Cook until vegetables soften and become aromatic. This stage builds the soup’s flavor foundation.
3. Sprinkle flour over the vegetables and stir well for about one minute. Cooking the flour removes raw flavor and helps thicken the soup smoothly.
4. Slowly pour in chicken broth and milk while stirring constantly. Add Worcestershire sauce and bring mixture to a gentle simmer so flavors begin blending.
5. Return browned kielbasa to the pot along with drained beans. Stir well so everything is coated in the creamy broth.
6. Reduce heat and simmer gently for 15–20 minutes. The soup thickens and flavors fully develop during this final step.

Notes

• I always brown the sausage well for extra flavor.
• I taste before adding extra salt since sausage can already be salty.
• I add extra broth if soup thickens too much while simmering.
• I finish with fresh parsley for brightness and color.