Smoked Sausage, White Bean and Spinach Soup

This Smoked Sausage, White Bean and Spinach Soup is a hearty, flavorful recipe made with tender vegetables, savory kielbasa, and protein-rich beans simmered in a comforting chicken broth. It’s an easy weeknight meal packed with nutritious ingredients, perfect for cold-weather dinners, family meals, and meal prep. With simple preparation, rich aroma, and wholesome ingredients, this soup is a great option for anyone looking for a warming, satisfying, and high-protein one-pot recipe.

Ingredients

• 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 (Johnsonville recommended)
• 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″)
• 3 cups packed baby spinach, roughly chopped
• 2 tablespoons freshly grated Parmesan cheese

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Instructions

1. Sauté the Aromatics:
   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. Brown the Sausage:
   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:
   Add the garlic and cook for 1–2 minutes, until fragrant and lightly golden, taking care not to let it burn.
4. Deglaze and Build the Soup:
   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. Finish the Soup:
   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. Serve:
   Ladle into bowls and serve hot.

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Tips

• Slice the carrots thinly so they cook evenly and soften faster.
• Use a high-quality kielbasa for the best flavor.
• Parmesan rinds are excellent for adding richness—freeze leftover rinds so you have them ready for soups.
• If the soup thickens too much, add a little extra broth to adjust the consistency.
• For a slightly creamier finish, stir in a splash of half-and-half at the end.

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Variations and Substitutions

• Protein: Swap kielbasa for smoked turkey sausage or chicken sausage.
• Beans: Cannellini beans or navy beans both work well.
• Greens: Replace spinach with kale or Swiss chard (increase cook time slightly).
• Vegetables: Add celery, diced potatoes, or zucchini for extra volume.
• Seasoning: Add smoked paprika, thyme, or chili flakes for a deeper flavor profile.

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FAQs

Can I make this soup ahead of time?
Yes. It reheats very well, though you may want to add a splash of broth before serving.

Can I freeze it?
Yes, but freeze without the spinach. Add fresh spinach when reheating for the best texture.

What if I don’t have a Parmesan rind?
You can skip it, or add an extra tablespoon of grated Parmesan for more depth.

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Serving Suggestions

• Serve with crusty bread, garlic toast, or warm cornbread.
• Pair with a simple green salad for a complete meal.
• Add cooked pasta or rice to make the soup even heartier.

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Why You’ll Love This Recipe

• Simple ingredients come together to create a comforting, flavorful soup.
• Ready in under 30 minutes, perfect for weeknights.
• Balanced with protein, fiber-rich beans, and nutrient-packed greens.
• Warming, satisfying, and great for leftovers or meal prep.