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Creamy Bean Soup with Kielbasa

Creamy Bean Soup with Kielbasa

Enjoy this hearty Creamy Bean Soup with Kielbasa, combining smoky flavors and creamy richness, perfect for cold weather.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 435 kcal

Equipment

  • large pot
  • Knife

Ingredients
  

Meat

  • 14 ounces kielbasa sausage cut into bite-sized pieces

Fats

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil

Vegetables

  • ½ medium onion minced
  • 2 medium carrots peeled and diced
  • 3 cloves garlic minced
  • 2 cups baby spinach loosely packed

Canned Goods

  • 2 15-ounce cans cannellini beans drained and rinsed

Spices

  • 1.5 teaspoons smoked paprika
  • 1 teaspoon italian seasoning
  • Salt and pepper to taste

Liquids

  • 4 cups bone broth or chicken stock, divided
  • 2 Tablespoons Worcestershire sauce
  • ¾ cup heavy cream

Condiments

  • Hot sauce to taste
  • Fresh chopped parsley to garnish
  • French bread

Instructions
 

Cooking 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 sauté about 5 minutes, until beginning to soften. Add the 3 cloves garlic and sauté 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

For 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. For 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.

Nutrition

Serving: 1bowlCalories: 435kcalCarbohydrates: 13gProtein: 15gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 90mgSodium: 929mgPotassium: 555mgFiber: 1gSugar: 5gVitamin A: 5092IUVitamin C: 7mgCalcium: 67mgIron: 2mg
Keyword bean soup, Cold Weather Soup, Creamy Bean Soup, easy dinner, Kielbasa, one pot recipe
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