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Smoked Sausage, White Bean and Spinach Soup

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A warm and comforting bowl of soup featuring smoky kielbasa, tender beans, and vibrant greens, perfect for chilly days.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 1 shallot or small onion, chopped
  • 1 cup baby carrots, thinly sliced
  • 8 oz Polish kielbasa, cut into bite-sized pieces
  • 2 garlic cloves, minced or pressed
  • 4 cups chicken stock
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1 bay leaf
  • 1 piece Parmesan cheese rind (2–3 inches)
  • 3 cups packed baby spinach, roughly chopped
  • 2 tablespoons freshly grated Parmesan cheese

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the shallot or onion and the sliced carrots. Cook for 5–7 minutes until the vegetables are crisp-tender. Cover for the last couple of minutes to speed up softening.
  2. Increase the heat slightly. Add the sliced kielbasa and cook for about 5 minutes, stirring occasionally, until the sausage begins to brown.
  3. Add the garlic and cook for 1–2 minutes until fragrant and lightly golden, taking care not to let it burn.
  4. Add a splash of chicken stock and scrape the browned bits from the bottom of the pot. Pour in the remaining stock, then add the beans, bay leaf, and Parmesan rind. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
  5. Stir in the chopped spinach and grated Parmesan. Simmer for 1–2 minutes, until the spinach wilts. Remove the bay leaf. The Parmesan rind can stay in the pot for extra flavor, if desired.
  6. Ladle into bowls and serve hot.

Notes

This soup can be made with vegetable stock for a lighter version. Customize by adding your favorite vegetables or swapping out the sausage.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/smoked-sausage-white-bean-spinach-soup/

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