Creamy Bean Soup With Kielbasa

Creamy bean soup with kielbasa is the kind of cozy, hearty meal I love to make when I want something filling and flavorful without a lot of fuss. With smoky sausage, tender beans, and a rich, velvety broth, this soup checks all the boxes for comfort food—and it’s all done in one pot.

Why You’ll Love This Recipe

I love this recipe because it’s both satisfying and simple. The smoky kielbasa adds incredible depth to the creamy broth, and the beans make it hearty enough to be a full meal on its own. It’s perfect for cold nights, meal prep, or feeding a crowd. The flavors get even better the next day, so I always look forward to the leftovers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil or butter
kielbasa sausage (sliced into rounds)
yellow onion (chopped)
carrots (diced)
celery (diced)
garlic (minced)
cannellini or great northern beans (canned, drained and rinsed, or cooked from dry)
chicken broth
heavy cream
dried thyme
bay leaf
salt
black pepper
fresh parsley (optional, for garnish)

directions

1. I heat oil or butter in a large pot over medium heat, then add the sliced kielbasa and cook until browned, about 4–5 minutes.

2. I remove the sausage and set it aside, leaving the rendered fat in the pot.

3. I sauté the onion, carrots, and celery in the same pot until softened, about 5–7 minutes.

4. I stir in the garlic and cook for another minute until fragrant.

5. I add the beans, broth, thyme, bay leaf, salt, and pepper. I bring it all to a simmer.

6. I let it simmer gently for 15–20 minutes to allow the flavors to develop and the veggies to become tender.

7. I remove the bay leaf, then stir in the heavy cream and return the kielbasa to the pot.

8. I simmer everything for another 5 minutes until warmed through and creamy.

9. I taste and adjust seasoning, then ladle into bowls and garnish with fresh parsley if I’m using it.

Servings and timing

This soup serves 6 people. It takes about 45 minutes total—15 minutes of prep and 30 minutes of cooking.

Variations

Sometimes I add a handful of chopped spinach or kale at the end for some greens. For a smoky kick, I stir in a dash of smoked paprika. I’ve also used half-and-half instead of heavy cream for a lighter version, or added diced potatoes for extra heartiness. If I want it thicker, I mash some of the beans before adding the cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave, though I stir in a splash of broth or cream if it thickens too much. It also freezes beautifully—I cool it completely, freeze in portions, and reheat when needed.

FAQs

Can I use a different type of sausage?

Yes, I’ve used andouille, smoked sausage, or even turkey kielbasa with great results.

What beans work best?

I usually go with cannellini or great northern beans because they’re creamy and mild, but navy beans or pinto beans also work well.

How can I make this dairy-free?

I skip the cream and blend a portion of the soup to get a naturally creamy texture from the beans.

Can I use dry beans instead of canned?

Yes, I cook them in advance and use about 3 cups of cooked beans in place of the canned ones.

Is this soup spicy?

Not by default, but I can make it spicy by adding red pepper flakes or using a spicy kielbasa.

Conclusion

Creamy bean soup with kielbasa is one of those comforting, reliable meals I love having in my rotation. It’s creamy, smoky, and full of texture, all made in one pot with minimal cleanup. Whether I’m making it for a weeknight dinner or a batch of lunches, this soup always leaves me full and happy.