Kielbasa and Cannellini Bean Soup
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This Kielbasa and Cannellini Bean Soup is a flavor-packed soup that combines smoky kielbasa sausage with fire-roasted tomatoes and creamy beans in a savory broth. It’s the perfect choice for a quick weeknight meal when you just want to cozy up to something warm!
I never tire of soups and enjoy them most of the year long. They’re often quick to make for those busy weeknights, involve just one pot (minimal cleanup!), and usually freeze well so that you can have ready meals on hand that simply need reheating!
How To Serve Kielbasa and Cannellini Bean Soup
This hearty and flavorful soup needs very little to make it a complete meal. Here are a few ideas of things you can pair with this soup:
- Crusty Bread or Baguette: It’s perfect for soaking up those delicious juices and adding some extra bulk and texture to your soup.
- Garlic Bread: If you want a little more pizzazz.
- Cornbread: Try our Cornbread Muffins, Skillet Cornbread (made with 100% corn), or our Quinoa Cornbread.
- Salad: A simple green salad is a classic accompaniment. You can serve it before or with your soup.
- Coleslaw: You can never go wrong with a classic Creamy Coleslaw.
Can I Substitute Different Beans?
Absolutely! Navy beans or Great Northern beans both make good substitutes though their textures a little different with cannellini beans being the creamiest. Alternatively you can also use kidney or pinto beans, or a combination of beans. Use what you have on hand.
Can I Freeze This Soup?
Yes, you can freeze creamy bean soup with kielbasa. To freeze this soup, first, let it cool completely. Then, store it in freezer-safe containers or resealable plastic bags. Leave some room at the top of the container or bag to allow for expansion as the soup freezes. Properly frozen creamy bean soup can last for 2-3 months in the freezer. When ready to enjoy the soup, let it thaw in the refrigerator before reheating.
Kielbasa and Cannellini Bean Soup Recipe
This soup is quick to make and involves just a few simple steps:
- In a Dutch oven or stock pot, heat the oil over medium-high heat. Add the kielbasa and cook until it begins to brown.
- Add the onions and cook until they’re soft and translucent, 5-7 minutes. Add in the garlic and carrots and cook for another 5 minutes.
- Add the tomato paste and give it a stir. Add the diced tomatoes, beans, broth, and seasonings. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 20-25 minutes. Add salt and pepper to taste.
Ladle the soup into bowls and sprinkle with some chopped parsley.
Enjoy!
For more delicious soups be sure to try my:
- White Bean Chili
- Ham and Bean Soup
- French Lentil Soup
- Minestrone Soup
- Solyanka
- Zurek
- Cream of Mushroom Soup
- White Bean and Sausage Soup
- Beef and Cabbage Soup
- Chicken Tortilla Soup
- Wonton Soup
- New England Clam Chowder
- Curried Lentil Soup
- Cream of Celery Soup
- German Potato Soup
- Italian Wedding Soup
- Harira
- French Lentil Soup
- Hungarian Mushroom Soup
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Kielbasa and Cannellini Bean Soup
Ingredients
- 1 1/2 pounds kielbasa sausage , diced into 1/2 inch pieces
- 1 tablespoon oil
- 1 large yellow onion , chopped
- 2 cloves garlic , minced
- 2 medium carrots , peeled and diced
- 3 tablespoons tomato paste
- 15 ounce can fire-roasted tomatoes (do not drain)
- 45 ounces canned cannellini beans , rinsed and drained (can substitute Great Northern or navy beans)
- 4 cups chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
Instructions
- In a Dutch oven or stock pot, heat the oil over medium-high heat. Add the kielbasa and cook until it begins to brown. Add the onions and cook until they're soft and translucent, 5-7 minutes. Add in the garlic and carrots and cook for another 5 minutes. Add the tomato paste and give it a stir. Add the diced tomatoes, beans, broth, and seasonings. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 20-25 minutes. Discard the bay leaf. Add salt and pepper to taste. Ladle the soup into bowls and sprinkle with some chopped parsley.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Very yummy and easy. I threw in a chopped stalk of celery just because I had one in the fridge that I had no plans for. I don’t think that changed anything in the flavor though. :-)
Also, I had an unfinished box of beef broth in the fridge, so I used that instead of chicken broth. There was about 2.25 cups of broth left in the box. I debated about adding water to make it a full 4 cups, but I decided to go with the 2.25 cups and that worked for me. My family very much loved it.
Finally, the only kielbasa I could find is Hillshire Farms and they put corn syrup in their product, so I went with a smoked linguica by some other company. It was perfect.
Fantastic! Nice call on the substitutions and I’m so glad this was a family hit, thank you Diana!
Delicious! Made it for second time. I would add 64 oz of chicken broth!
That’s fantastic, Dom, thank you so much!
This was delicious. Smoky and complex, while straight-forward to make. I used savory instead of rosemary, which I didn’t have on hand. I think the amount of beans could easily be doubled (or at least a third can) if you want it more dense, as it was soupier than the photo depicts! Haven’t met a recipe on here I don’t love :)
I really appreciate that, Michael, thank you so much for the feedback!
When to add the beans?
Hi Jordan, add them along with the tomatoes and broth. Happy cooking!