Looking for a nourishing meal that’s both satisfying and simple to make? This Creamy Bean and Kielbasa Soup is the perfect answer—packed with protein from lean turkey kielbasa and fiber-rich cannellini beans, it’s a hearty bowl that’s still light and healthy. A swirl of Greek yogurt adds creaminess without the guilt, while herbs and garlic infuse every bite with rich, savory flavor. Ideal for busy weeknights or anyone watching their health, this quick one-pot recipe delivers comfort and taste in under 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 4 ounces turkey kielbasa, sliced
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 can (15 oz) low-sodium cannellini beans, drained and rinsed
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon dried thyme
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Add the sliced turkey kielbasa to the pan and cook for 4-5 minutes, stirring occasionally, until browned on both sides. Remove the kielbasa from the pan and set it aside.
- In the same pan, add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and dried thyme, cooking for 30 seconds until fragrant.
- Add the drained and rinsed cannellini beans and pour in the chicken broth. Stir to combine and bring the mixture to a gentle simmer.
- Use an immersion blender to purée the soup directly in the pot until smooth (alternatively, carefully transfer to a blender and blend in batches, then return to the pot).
- Reduce the heat to low, stir in the Greek yogurt until fully incorporated, then return the cooked kielbasa to the soup and heat for another 2-3 minutes until warmed through.
- Taste and adjust seasoning if necessary. Serve hot.
Nutritional Information
Calories: 270
Protein (g): 20
Fat (g): 13
Carbohydrates (g): 20
Fiber (g): 6
Sugar (g): 3
Sodium (mg): 580
Storage Instructions
Store any leftover Creamy Bean and Kielbasa Soup in an airtight container in the refrigerator for up to 4 days. For longer storage, place the cooled soup in a freezer-safe container and freeze for up to 2 months. When freezing, leave about an inch of space at the top of the container to allow for expansion.
Reheating Instructions
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened in storage, add a splash of chicken broth or water to reach your desired consistency. Alternatively, microwave individual portions in a microwave-safe bowl, covered loosely, on medium power for 2–3 minutes, stirring halfway through for even heating.
Ingredient Swaps & Additions
To enhance the flavor and nutritional value while maintaining a paleo-friendly approach, consider swapping the cannellini beans for mashed cauliflower or diced, cooked white sweet potatoes—they’ll boost fiber and micronutrients without straying from paleo guidelines. You can also add chopped leafy greens like kale or spinach toward the end of cooking for a dose of vitamins A and K. If you’re aiming to boost protein, stir in shredded rotisserie chicken, bacon crumbles (pictured) or an extra helping of turkey kielbasa. For added creaminess without dairy, substitute the Greek yogurt with full-fat coconut milk or a spoonful of cashew cream.
