Creamy Bean Soup with Sausage is a hearty and comforting bowl full of tender beans and flavorful sausage all swirled together in a rich, creamy broth. It’s the kind of soup that feels like a warm hug on a chilly day, with a nice balance of smooth texture and meaty bites.
I love making this soup when I want something filling but not too heavy. The sausage adds just the right amount of spice and depth, making every spoonful satisfying. One tip I always stick to is to use good quality beans, either canned or homemade, to really give the soup a creamy feel without needing to add too much cream.
My favorite way to serve this soup is with a big piece of crusty bread for dipping right into the bowl. It’s perfect for a casual dinner or a weekend lunch with family or friends. Plus, it’s easy to make in bigger batches and tastes even better the next day, which is a win in my book!
Key Ingredients & Substitutions
Sausage: I like Italian sausage for its spices, but smoked sausage adds a nice smoky flavor. You can swap for turkey or chicken sausage for a leaner option.
White Beans: Cannellini or great northern beans work best for creaminess. Canned beans save time, just rinse well to reduce sodium.
Heavy Cream: This adds richness, but half-and-half or coconut milk are good lighter or dairy-free substitutes.
Fresh Herbs: Rosemary and thyme bring depth. If fresh isn’t available, dried herbs work—just use less.
How Do You Get the Perfect Creamy Texture in the Soup?
To achieve that creamy yet chunky feel, you partially puree the soup. Here’s how I do it:
- Remove the herb sprigs before blending.
- Use an immersion blender to puree about one-third of the soup right in the pot.
- If you don’t have one, blend a portion in a regular blender and add it back.
- This thickens the broth without losing all the bean and veggie texture.
- Then stir in cream and gently heat. Avoid boiling to keep the cream smooth.
Equipment You’ll Need
- Large pot or Dutch oven – great for cooking the soup evenly and holding all the ingredients.
- Wooden spoon – perfect for stirring without scratching your pot.
- Immersion blender – makes it easy to puree part of the soup right in the pot for that creamy texture.
- Slotted spoon – handy for removing the cooked sausage from the pot without the grease.
- Knife and cutting board – for chopping veggies and herbs smoothly.
Flavor Variations & Add-Ins
- Swap Italian sausage for chorizo to add a smoky, spicy twist that livens up the soup.
- Add chopped kale or spinach near the end for a boost of color and nutrients.
- Stir in a handful of grated Parmesan for extra umami and creaminess.
- Use cannellini beans or navy beans interchangeably; both stay creamy and tasty.
Creamy Bean Soup with Sausage
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) sausage (Italian or smoked), sliced or crumbled
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1-2 sprigs fresh rosemary (reserve one for garnish)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 4 cups (950ml) chicken or vegetable broth
- 2 (15 oz) cans white beans (cannellini or great northern), rinsed and drained
- 1 cup water or more broth as needed
- ½ cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh parsley, finely chopped, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and 30-35 minutes to cook, so you’ll have a rich, creamy soup ready in under an hour. It’s perfect for a cozy lunch or dinner!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook until browned and fully cooked, about 5-7 minutes. Use a slotted spoon to remove the sausage and set aside, keeping the drippings in the pot.
2. Sauté the Vegetables:
Add chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes until soft and fragrant.
3. Add Garlic and Herbs:
Stir in minced garlic, thyme, and rosemary sprigs. Cook for another 1-2 minutes until you can smell the herbs and garlic.
4. Combine Sausage, Beans, and Broth:
Put the sausage back in the pot with the drained beans. Pour in broth and 1 cup water or more broth if you like a thinner soup. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Blend for Creaminess:
Remove the rosemary sprigs. Using an immersion blender, blend about one-third of the soup to make it creamy while leaving some beans and veggies whole. If you don’t have one, blend some soup in a regular blender and pour it back.
6. Add Cream and Season:
Stir in the heavy cream or half-and-half gently. Warm the soup through but avoid boiling. Add salt and pepper to taste.
7. Serve and Garnish:
Ladle the soup into bowls and sprinkle fresh parsley on top. Add a rosemary sprig for a pretty touch, and serve with crusty bread for dipping.
Enjoy your creamy, hearty bean soup with savory sausage—perfect comfort food that’s easy to make and delicious!
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just make sure to thaw the sausage completely in the refrigerator before cooking. This helps it brown evenly and cook through properly.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Can I Substitute the Heavy Cream?
Yes, you can use half-and-half for a lighter option or coconut milk for a dairy-free twist. Just add it near the end and warm gently without boiling to keep the cream from curdling.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw frozen soup overnight in the fridge before reheating on the stove.
