This Creamy Bean Soup with Sausage is just the kind of dish that feels like a warm hug on a chilly day. It’s thick and comforting, with creamy beans blending perfectly with flavorful, savory sausage. The taste is rich without being heavy, and each spoonful offers a little bit of creamy smoothness mixed with that wonderful, meaty bite from the sausage.
I love how easy it is to make this soup feel special. I usually brown the sausage until it’s nice and crispy, which adds a bit of texture and extra flavor that everyone seems to notice. It’s the kind of recipe I keep coming back to because it’s simple but always hits the spot. Plus, it warms me up in no time—perfect for when it’s cold outside or when I just want something cozy.
One of my favorite ways to enjoy this soup is with a crusty piece of bread on the side for dipping. It turns the meal into something really satisfying without any fuss. Also, it’s great for making ahead and reheats well, so it’s perfect if I want leftovers for quick lunches or dinners later in the week. This soup honestly feels like a little bowl of good, honest comfort every time.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice. If you want less fat or prefer a milder taste, try turkey sausage or chicken sausage. Vegetarian? Use plant-based sausage or smoked mushrooms instead.
White Beans: Cannellini is creamy and soft, but navy beans or great northern beans work well too. Canned beans save time; just rinse them to reduce excess salt.
Heavy Cream: Adds richness and creaminess. For a lighter option, use half-and-half or coconut milk, which gives a subtle flavor twist but still keeps it creamy.
Vegetables: Onion, carrots, and celery form a classic base. Feel free to add some diced potatoes or bell peppers if you like.
How Do You Get That Perfect Creamy Texture Without Losing All the Beans?
The secret here is partly blending your soup. You want it thick and creamy but still with chunky bits to enjoy. Here’s how:
- Use an immersion blender to gently mash and blend about half the soup while leaving the rest whole.
- If you don’t have one, carefully transfer half of the soup to a blender, puree it, then mix back in.
- This way, you get creamy soup and some nice bean pieces for texture.
Also, add the cream and cooked sausage at the end and warm gently. This keeps the cream from curdling and helps the flavors stay fresh.
Equipment You’ll Need
- Large heavy-bottomed pot – it heats evenly and holds the soup well for simmering.
- Wooden spoon – perfect for stirring without scratching your pot.
- Immersion blender – makes it easy to blend part of the soup right in the pot for that creamy texture.
- Slotted spoon – helps you remove the sausage without losing any tasty bits.
- Chopping board and sharp knife – for safely dicing veggies and slicing sausage.
Flavor Variations & Add-Ins
- Swap Italian sausage for chorizo for a smoky, spicy kick.
- Add kale or spinach towards the end for extra color and nutrients.
- Stir in grated Parmesan cheese just before serving for a richer taste.
- Use cannellini beans for creaminess or try black beans for a deeper flavor.
How to Make Creamy Bean Soup With Sausage
Ingredients You’ll Need:
For the Soup:
- 1 pound Italian sausage (mild or spicy), sliced or crumbled
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups white beans (cannellini or navy beans), cooked or canned (drained and rinsed)
- 4 cups chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
To Finish:
- 1 cup heavy cream
- Fresh parsley, chopped for garnish
Time Needed
This soup takes about 10 minutes to prepare, 15 minutes to cook the vegetables and beans, plus a few minutes to blend and finish with cream and sausage. You’ll be ready to enjoy a warm, creamy bowl in just about 30 minutes!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil in a large pot over medium heat. Add the sausage and cook until browned and fully cooked, about 6 to 8 minutes. Use a slotted spoon to remove the sausage and set it aside, leaving the flavorful oil in the pot.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 5 to 7 minutes. Add the garlic and cook for another minute.
3. Add Beans, Broth, and Spices:
Stir in the white beans, chicken broth, thyme, and smoked paprika if using. Bring everything to a boil, then lower the heat and let it simmer for 15 minutes. This lets all the flavors come together nicely.
4. Blend for Creaminess:
Use an immersion blender to partially blend the soup right in the pot. This thickens the soup and makes it creamy, while still leaving some whole beans and sausage pieces for texture. If you don’t have an immersion blender, carefully blend half the soup in a traditional blender and then stir it back in.
5. Finish with Cream and Sausage:
Stir the heavy cream and the cooked sausage back into the soup. Warm everything through gently for about 5 minutes—be sure not to let it boil to keep the cream smooth.
6. Taste and Serve:
Give your soup a final taste and add salt and pepper as you like. Ladle the soup into bowls and sprinkle with fresh chopped parsley for a bright, fresh finish.
Enjoy your cozy bowl of creamy bean soup with sausage—perfect for warming up any day!
Can I Use Frozen Sausage in This Recipe?
Yes, just make sure to fully thaw it before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave for a quicker option. Cooking frozen sausage directly can result in uneven cooking.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when it sits overnight. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the cream from separating.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge and warm on the stove or microwave before serving.
Can I Substitute Heavy Cream with Something Else?
Yes! Half-and-half works well if you want it lighter, or coconut milk for a dairy-free twist. Just add it at the end and warm gently to keep the soup creamy and smooth.
