Creamy Bean Soup with Sausage is the kind of meal that feels like a warm hug on a chilly day. It’s packed with tender beans swimming in a rich, creamy broth paired with flavorful sausage pieces that add a satisfying bite. The textures blend together beautifully, making each spoonful hearty and filling without being too heavy.
I love making this soup when I want something simple but still full of flavor. The sausage brings a little smoky, spicy kick that keeps everyone coming back for more. What really gets me is how the beans soak up the creamy broth, making the whole dish taste extra comforting and a bit indulgent in the best way.
My favorite way to serve it is with a slice of fresh crusty bread on the side — perfect for dipping and soaking up every last bit. It’s been my go-to meal whenever I need something quick but cozy that fills the kitchen with a wonderful smell that makes you immediately feel at home.
Key Ingredients & Substitutions
Smoked Sausage: This adds a smoky, savory flavor that’s hard to beat. Kielbasa or andouille work great. For a lighter option, try chicken sausage or a vegetarian sausage substitute.
Beans: Cannellini and navy beans give creaminess and texture. Canned beans are a convenient shortcut, but dried beans add better flavor when soaked and cooked slowly.
Heavy Cream: It makes the soup rich and smooth. You can swap it for coconut milk for a dairy-free version or use half-and-half for a lighter creamy texture.
Smoked Paprika & Thyme: These spices give the soup depth. You could try smoked chili powder or rosemary if you want a different aromatic twist.
How Can I Get the Soup Creamy Without Using a Thickener?
Instead of flour or cornstarch, this recipe uses pureed beans to create creaminess. Here’s how to do it:
- Cook beans until very tender, then blend most of the soup using an immersion blender or standard blender.
- Keep some beans and veggies whole for texture, then stir them back in after blending.
- This method thickens the broth naturally while keeping it smooth and hearty.
Tip: Be careful not to over-blend; a bit of chunkiness adds a nice mouthfeel.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and easy simmering.
- Knife and cutting board – to chop all your veggies and sausage safely and quickly.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Immersion blender – lets you puree the soup right in the pot for creamy texture with less mess.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap smoked sausage for spicy chorizo for a bolder, spicy kick.
- Add chopped kale or spinach at the end for a burst of green and extra nutrients.
- Use white cheddar instead of heavy cream for a cheesy, tangy twist.
- Stir in cooked bacon bits for smoky crunch when serving.
Creamy Bean Soup with Sausage Meal
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) smoked sausage (such as kielbasa or andouille), sliced into 1/4 inch rounds
- 2 cups dried white beans (cannellini or navy beans), soaked overnight and drained (or 3 cans, drained and rinsed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 carrot, diced
- 1 can (14.5 oz) diced tomatoes, drained slightly
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Time Needed:
This creamy bean soup takes about 15 minutes to prepare, plus around 1 to 1.5 hours cooking time if using dried beans. If you use canned beans, the cooking time is shorter—about 30 to 40 minutes. Plan for extra time if you soak your beans overnight ahead of time.
Step-by-Step Instructions:
1. Prepare the Beans:
If you’re using dried beans, soak them in plenty of water overnight. Drain and rinse well before cooking. (If you are using canned beans, you can skip this step.)
2. Cook the Sausage:
Heat olive oil or butter in a large heavy-bottomed pot over medium heat. Add the sliced sausage and cook until it’s browned on both sides, about 5 to 7 minutes. Remove the sausage from the pot and set it aside.
3. Sauté the Vegetables:
In the same pot, add diced onion, celery, carrot, and a pinch of salt. Cook, stirring occasionally, until the vegetables soften, about 5 to 6 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add Beans and Seasonings:
Stir in the drained beans, diced tomatoes, chicken broth, dried thyme, smoked paprika, and crushed red pepper flakes if you want a little heat. Mix everything together well.
5. Simmer the Soup:
Bring the pot to a boil, then reduce the heat to low and cover. Simmer for 1 to 1.5 hours if using dried beans, until the beans are tender. If you’re using canned beans, simmer for 20 to 30 minutes to let the flavors meld together.
6. Blend for Creaminess:
Once the beans are tender, scoop out about 1 to 1 1/2 cups of the soup and set it aside. Using an immersion blender, puree the rest of the soup in the pot until smooth and creamy. You can also blend the soup in batches in a regular blender if you don’t have an immersion blender. Return the blended soup to the pot and stir in the reserved chunky soup for a nice texture.
7. Finish and Serve:
Add the browned sausage slices back into the soup. Pour in the heavy cream and stir well. Let it heat gently for 5 more minutes. Taste and adjust the seasoning with salt and pepper. Serve the soup hot, garnished with chopped fresh parsley and an optional sprinkle of red pepper flakes. A slice of crusty bread on the side makes the perfect dipping companion!
Enjoy your delicious, creamy bean soup with sausage—a comforting and hearty meal that’s perfect any time!
Can I Use Canned Beans Instead of Dried Beans?
Yes! Using canned beans is a great time-saver. Just drain and rinse them well, then add them in Step 4. Reduce the simmering time to about 20-30 minutes to blend the flavors.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen it up.
Can I Freeze This Soup?
Absolutely! Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Note that the cream might separate slightly after freezing; just stir well while reheating.
What Can I Substitute for Heavy Cream?
If you want a lighter or dairy-free option, try coconut milk or half-and-half instead of heavy cream. Keep in mind coconut milk will add a subtle coconut flavor to the soup.
