The best Kielbasa Soup Recipe! This Polish Sausage Soup is easy to make and so delicious. A hearty dinner you’ll love!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and about affiliate links.
There is nothing better than a cozy and wholesome soup when the weather starts to cool off and this kielbasa soup is incredibly rich and comforting!
This hearty soup features savory Polish kielbasa, garlic, sweet fennel, and an array of fresh vegetables, and is a perfect example of how healthy eating can be both satisfying and utterly delicious.
It can be easily made in the crockpot, instant pot, or on the stove, making it the perfect soup for a busy weeknight!
You’ll love this cozy Kielbasa and Bean Soup
There is a lot to love about this kielbasa soup recipe. It’s one of our favorite soups because it’s:
- Simple Steps: Making this soup is incredibly easy and comes together in one pot. You don’t need to be a pro chef to have a delicious and nutritious meal for your family!
- Loaded with Veggies: You get to add colorful vegetables like carrots, fennel, celery, and onion, making the soup not only delicious but also super healthy.
- Warm & Cozy: The soup’s rich, warm broth is so comforting, especially on chilly days!
Kielbasa Bean Soup Ingredients
For this kielbasa bean soup you’ll need:
- olive oil
- polish kielbasa
- garlic, fennel, onion
- carrots, celery
- dried thyme, white pepper
- cannellini beans
- chicken broth
- baby spinach or kale
- ditalini
You can find substitutions for all of these ingredients below in the green shaded box.
How to make Kielbasa Soup
- In a large soup pot, heat olive oil. Brown the kielbasa in the oil for 5-7 minutes.
- Add garlic to the kielbasa and saute for 1 minute until fragrant. Stir in fennel, onion, carrots, celery, thyme, and pepper, and saute over medium heat for 5-7 minutes.
- Add cannellini beans and broth to the pot. Stir to combine and simmer over medium heat for 10 minutes. Cook your pasta in a separate pot according to package directions.
- Stir in spinach. Reduce the heat and cook until the veggies are just wilted. Serve over pasta in a bowl.
Polish Kielbasa Soup Recipe Variations and Substitutions
Olive Oil: You can substitute avocado oil, butter, or ghee.
Polish Kielbasa: We love this brand of kielbasa. It has no added sugar!
Broth: Broth and stock are the same thing! You can use any broth or stock interchangeably. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Fennel: You can skip the fennel in this recipe if you don’t like it or can’t find it. Add more carrots, celery and onion.
Beans: You can use navy beans, cannelini beans or great northern beans.
Spinach: Can be subbed for kale or arugula. We like spinach for it’s mind flavor!
To Make it Lower Carb: Sub zucchini noodles for pasta.
To Make it Lower Salt: Kielbasa is naturally high in sodium, so this is a higher salt recipe. Use low or no salt broth and beans. Making your own chicken broth is so easy and is loaded with flavor without having any salt!
Serving Kielbasa and Bean Soup
You can serve this on its own, but it’s also delicious with:
- Warm Crusty Bread
- Veggies, like Lemon Asparagus or Garlic Brussel Sprouts
- A side salad, like our Kale Salad
How to store leftover Soup with Kielbasa
Storing: This kielbasa soup will last in the refrigerator for up to 4 days in an airtight container.
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing!
If you need more freezer friendly recipes check out our Fill Your Freezer Ebook with 22 easy freezer meals!
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove.
More Healthy Soup Recipes:
Looking for other soup recipes? Check out these 40+ Healthy Soup Recipes. Click here to grab our free healthy soup cookbook.
Kielbasa Bean Soup
Ingredients
- 1 tablespoon olive oil
- 12 oz polish kielbasa sliced in small circles and halved (1 ring)
- 1 tablespoon minced garlic 3 cloves
- 1.5 cups fennel diced (1 head)
- 1 cup diced onion 1 medium onion
- 2 cups diced carrots 4-6 large carrots
- 1.5 cups diced celery stalks 4 celery stalks
- ½ teaspoon dried thyme
- ½ teaspoon white pepper
- 1 15 oz can cannellini beans rinsed & drained – low/no salt
- 8 cups chicken broth low or no salt (2 32 oz containers)
- 5 oz baby spinach or kale coarsely chopped
- 1 cup ditalini or other short grain pasta
Instructions
StoveTop Instructions
- In a large soup pot, heat olive oil.
- Brown the kielbasa in the olive oil for 5-7 minutes, stirring occasionally
- Add garlic to the kielbasa and saute for 1 minute until fragrant.
- Add fennel, onion, carrots, celery, thyme and pepper. Stir together and saute over medium heat for 5-7 minutes until onions start to soften.
- Add cannellini beans and broth to the pot. Stir to combine and simmer over medium heat for 10 minutes.
- While the soup simmers, cook your pasta in a separate pot according to package directions. (this is recommended to avoid over cooking the pasta in the soup, but you can cook it directly in the pot if you’d like)
- Add chopped baby kale and spinach and stir together. Reduce the heat and cook until the veggies are just wilted (about 2 minutes)
- Serve over pasta in a bowl. Enjoy!
CrockPot Instructions
- In a large soup pot, heat olive oil.
- Brown the kielbasa in the olive oil for 5-7 minutes, stirring occasionally
- Add garlic to the kielbasa and saute for 1 minute until fragrant.
- Add fennel, onion, carrots, celery, thyme and pepper. Stir together and saute over medium heat for 5-7 minutes until onions start to soften.
- Add cooked kielbasa and vegetables to the crockpot base.
- Add cannellini beans and broth to the crockpot. Stir to combine and set to low heat for 4 hours.
- When ready to eat, cook your pasta in a separate pot according to package directions. (this is recommended to avoid over cooking the pasta in the soup, but you can cook it directly in the pot if you’d like.)
- If you want to cook the pasta in the soup: 30 minutes before you’re ready to eat, turn the crockpot to high, add your pasta and stir every 5-7 minutes until pasta is cooked.
- Before serving, add chopped baby kale and spinach and stir together. Cover until the veggies are just wilted (about 2 minutes)
- Serve over pasta in a bowl. Enjoy!
Instant Pot Instructions
- Set your instant pot to Saute, 15 minutes.
- Heat olive oil in the pot. Brown the kielbasa in the olive oil for 5-7 minutes, stirring occasionally
- Add garlic to the kielbasa and saute for 1 minute until fragrant.
- Add fennel, onion, carrots, celery, thyme and pepper. Stir together and saute over medium heat for 5-7 minutes until onions start to soften.
- Add cannellini beans and broth to the pot. Stir to combine. Cover the pot and set to Sealing, High Pressure for 5 minutes.
- While the soup cooks, cook your pasta in a separate pot according to package directions. (this is recommended to avoid over cooking the pasta in the soup, but you can cook it directly in the pot if you’d like)
- Once soup has cooked, let the pressure naturally release for 3 minutes, then quick release the remaining pressure.
- Add chopped baby kale and spinach and stir together. Cover until the veggies are just wilted (about 2 minutes)
- Serve over pasta in a bowl. Enjoy!
Barbara G Cohen says
This Kielbasa soups sounds great and I plan to make it now that fall is here. One question: my husband has trouble with beans. If I exclude them, what other changes to the recipe should I make?
Thanks
Jane says
Made a big pot of this soup and we’ve been eating it daily! Very, very good! I would not pre cook ditalini for long as it will get a bit mushy. Will be making throughout the fall/winter along with your other soups!