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Easy 30-Minute Kielbasa and White Bean Soup

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A quick and comforting soup made with smoked kielbasa, white beans, and a rich, smoky broth. Ready in just 30 minutes, it’s the perfect weeknight dinner that tastes like it’s been simmering all day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 12–14 ounces smoked kielbasa, sliced into 1/4-inch rounds
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for garnish)
  • Crusty bread (for serving)

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, slice the kielbasa into 1/4-inch rounds on the diagonal, and drain and rinse the beans.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Add the sliced kielbasa in a single layer (work in batches if needed) and cook undisturbed for 2-3 minutes until deeply browned. Flip and cook for another 2 minutes. Remove with a slotted spoon and set aside.
  4. Add the diced onion to the pot and cook for 3-4 minutes, stirring occasionally, until soft and translucent. Scrape up any browned bits from the bottom of the pot.
  5. Add the minced garlic, smoked paprika, dried thyme, and red pepper flakes (if using). Stir constantly for 30 seconds until fragrant.
  6. Pour in the chicken broth and scrape up any remaining browned bits. Add the diced tomatoes (with their juices) and the drained and rinsed white beans. Stir to combine.
  7. Return the browned kielbasa to the pot. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes. Taste and adjust seasoning with salt and pepper.
  8. Remove from heat and stir in the fresh parsley. Ladle into bowls and top with grated Parmesan cheese if desired. Serve with crusty bread.

Notes

For a thicker soup, mash about half a cup of the beans against the side of the pot before serving. This soup tastes even better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: kielbasa soup, white bean soup, quick soup, weeknight dinner, 30-minute meal, smoked sausage soup

Find it online: https://perkypan.com/easy-30-minute-kielbasa-and-white-bean-soup/