This Creamy Bean Soup with Sausage is a cozy bowl of comfort. It’s packed with tender beans and slices of flavorful sausage all swimming in a rich, creamy broth. The combination makes it hearty without feeling heavy, perfect for a chilly day or when you want something simple but satisfying.
I love how easy this soup comes together, and the sausage adds just the right amount of spice and smokiness that makes every spoonful interesting. I usually cook the sausage first to get those crispy bits, then add the beans and broth to simmer everything into a smooth, creamy texture. It’s one of those meals that feels like a warm hug on a plate.
My favorite way to enjoy this soup is with a crusty piece of bread or a little sprinkle of fresh herbs on top. It’s great for lunch or dinner, and it always seems to make enough for leftovers the next day, which I’m totally fine with. If you’re looking for a simple, satisfying soup that feels special but doesn’t take hours, this one’s a winner in my book.
Key Ingredients & Substitutions
Smoked Sausage: This gives the soup its smoky, savory flavor. Kielbasa or Andouille sausage work well. For a milder taste, try chicken or turkey sausage. For a vegetarian version, skip the sausage and add smoked paprika and a splash of liquid smoke.
Beans: Cannellini or white beans create a creamy texture and mild flavor. You can swap for navy beans or great northern beans. Canned beans save time, but soaking and cooking dried beans enhances flavor and texture.
Vegetables: Onion, celery, and carrots form a classic base. Fresh is best, but frozen diced veggies can work in a pinch. Garlic adds depth—don’t skip it!
Broth: Chicken broth adds richness, but vegetable broth works well if you want a lighter or vegetarian option. Homemade broth always boosts flavor if you have it.
Heavy Cream: This makes the soup creamy and smooth. For a lighter soup, swap with half-and-half or coconut milk, though the flavor will change slightly.
How Do You Get that Perfect Creamy Texture Without Losing Beans and Veggies?
The creamy texture comes from pureeing part of the soup, but you still want whole beans and chunks of veggies for bite and interest.
- Use an immersion blender in the pot and carefully blend about half the soup. Avoid over-blending to keep some texture.
- Or scoop half the soup into a blender and pulse it a few times before returning it to the pot.
- This thickens the broth naturally without adding flour or cream first.
- Add the heavy cream after blending and heat gently to combine without curdling.
This method keeps the soup creamy and satisfying, with just enough chunky bits to enjoy every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the sausage and simmering the soup evenly.
- Cutting board and sharp knife – helps you chop veggies and slice sausage quickly and safely.
- Wooden spoon – ideal for stirring without scratching your pot.
- Immersion blender or regular blender – lets you puree part of the soup for a creamy texture.
- Ladle – makes serving the soup into bowls neat and easy.
Flavor Variations & Add-Ins
- Swap smoked sausage for spicy chorizo for a bolder, zesty kick.
- Add chopped kale or spinach near the end for extra color and nutrients.
- Try white cheddar cheese stirred in for a richer, cheesy twist.
- Include a splash of apple cider vinegar or lemon juice at the end to brighten the flavors.
Creamy Bean Soup with Sausage
Ingredients You’ll Need:
For The Soup:
- 1 lb (450 g) smoked sausage or kielbasa, sliced into ½-inch rounds
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups (960 ml) chicken broth or vegetable broth
- 2 cans (15 oz each) cannellini beans or white beans, drained and rinsed
- 1 cup heavy cream
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- Optional: pinch of red pepper flakes for a bit of heat
- Bread, toasted for serving
How Much Time Will You Need?
This recipe takes about 40 minutes total: around 10 minutes for prepping ingredients and browning sausage, 20 minutes simmering to develop flavors, and 5-10 minutes finishing with blending and adding cream. Simple and satisfying within under an hour!
Step-by-Step Instructions:
1. Browning the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage slices and cook until they’re nicely browned on both sides, about 4-5 minutes. Take the sausage out with a slotted spoon and set it aside for now.
2. Cooking the Vegetables:
In the same pot, add the diced onion, celery, and carrots. Cook, stirring now and then, until the veggies soften up—this usually takes 5-7 minutes. Then, add the minced garlic and cook for just one more minute to release its aroma.
3. Building the Soup Base:
Pour in the chicken or vegetable broth. Add the rinsed beans, smoked paprika, dried thyme, salt, and pepper. Stir everything so it’s mixed well.
4. Simmering:
Turn the heat up to bring the soup to a boil. Once boiling, lower the heat and let it simmer gently for 15-20 minutes so all those flavors can blend together beautifully.
5. Creating the Creamy Texture:
Use an immersion blender to puree about half the soup right in the pot—careful not to blend everything! This creates a creamy base while keeping plenty of beans and veggies whole. If you don’t have an immersion blender, scoop about half the soup into a regular blender, puree, then pour it back.
6. Finishing Touches:
Stir the heavy cream and the browned sausage slices back into the pot. Warm the soup through for about 5 minutes but don’t let it boil. Taste and add more salt, pepper, or red pepper flakes if you want a little kick.
7. Serving:
Ladle the soup into bowls, sprinkle with fresh parsley, and serve with toasted bread on the side. Enjoy your comforting bowl of creamy bean soup with sausage!
Can I Use Frozen Sausage for This Soup?
Yes! Just be sure to thaw the sausage completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat it dry to avoid excess moisture when browning.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes even better the next day as the flavors meld. Cool completely, store in an airtight container in the fridge for up to 3 days, and reheat gently on the stove.
How Can I Make This Soup Vegetarian?
Simply skip the sausage and use vegetable broth. Add extra smoked paprika or a dash of liquid smoke to give it a smoky depth. You can include hearty veggies like mushrooms or smoked tofu for added texture.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat on the stove over low heat, stirring occasionally, and add a splash of broth if it gets too thick.
