Kielbasa Minestrone

A hearty soup that is perfect for the fall and winter months. The kielbasa gives the broth of the minestrone a nice smoky flavour!

Overhead picture of a bowl of soup.

Soup is the perfect meal on those cold wet days and that is exactly what we have been experiencing for what seems like weeks. I always find that cold rain can chill you right to the core and soup is a great way to warm up those bones. One of my favourite soups is this kielbasa minestrone.

Close up picture of a bowl of soup with a spoon.

Every time I make minestrone it is different. That is the great thing about a soup like this. I have used kidney beans, black, romano and black eyed peas. There are many different options for veggies from carrots, corn, peas, cabbage and even zucchini. For pasta, all that I try to do is make sure that it is small pasta, good for scooping with a spoon. So, alphabet, mini shells and macaroni all work great.

Soup with smoked sausage, carrots and pasta.

How To Make Minestrone

This soup is made by first sautéing the diced onion, celery, carrots and kielbasa in a large stock soup pot. Once the vegetables are starting to get soft and onions become transparent it is time to add some more ingredients.

Add the remaining ingredients, except the dry pasta, and bring to a boil. Once it comes to a boil, lower the heat to a simmer. Let it continue to cook for about 20 minutes, where it is just slightly boiling.

Finally, add the dry pasta to the soup and let it simmer for another 10 minutes. The pasta should be cooked and tender. Serve the kielbasa minestrone warm.

Overhead picture of soup in a white bowl.

More Soup Recipes

As the weather gets colder, I make more and more soup just. Here are some of my favourite recipes!

Kielbasa Minestrone

No ratings yet
Hearty and delicious minestrone soup recipe made with kielbasa or smoked sausage. Also includes kidney beans, carrots, celery and pasta.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10


  • 1 1/2 pound kielbasa , cut into small chunks
  • 2 onion , diced
  • 4 celery stalks , diced
  • 2 cups diced carrots
  • 1 can (28 oz) crushed tomatoes
  • 12 cups chicken broth (or more if needed)
  • 1 can kidney beans (19oz/540ml) , drained
  • 2 bay leaves
  • 1 tsp dry thyme
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups dry pasta (small shapes for soup like alphabet, macaroni or mini bows)


  • In a large soup pot, heat oil and add kielbasa, onions, celery and carrots. Cook on medium heat until the onions are transparent and carrots are getting soft.
  • Add the remaining ingredients and bring to a boil. Lower heat to a simmer so that the soup is just barely boiling. Let the soup cook for about 20 minutes.
  • Stir in the pasta and let the soup cook until the pasta is tender, about 10 minutes. Check the thickness of the soup and add a bit more broth or water if needed.


Per serving:

Calories: 432kcalCarbohydrates: 40gProtein: 20gFat: 21gSaturated Fat: 7gCholesterol: 53mgSodium: 1898mgFiber: 6gSugar: 4g

Nutrition Disclaimer


Overhead picture of a bowl of soup.

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

Leave a comment

Recipe Rating

Subscribe to the newsletter and never miss a recipe!