Creamy Bean Soup with Sausage is a hearty, comforting meal that feels like a warm hug on a chilly day. This soup mixes creamy beans with flavorful sausage, creating a smooth texture with little bursts of meaty goodness in every spoonful. It’s simple but packed with rich, cozy flavors that stick to your ribs.
I love making this soup when I want something easy but satisfying. The sausage adds just the right amount of spice and depth, and the beans make it filling without feeling heavy. A little tip I’ve learned is to add a splash of something acidic, like a squeeze of lemon or a dash of vinegar, at the end to brighten all those deep flavors.
My favorite way to enjoy this soup is with some crusty bread on the side, perfect for dipping and soaking up every bit of creamy goodness. It’s also great as leftovers because the flavors only get better after sitting for a day. Whenever I make this, it’s practically guaranteed that everyone at the table will ask for seconds!
Key Ingredients & Substitutions
Smoked Sausage: This adds great smoky flavor and heartiness. You can swap kielbasa for chorizo, Italian sausage, or even a vegetarian sausage for a meat-free version.
White Beans: Cannellini or navy beans work well for their creamy texture. If you prefer, substitute with great northern or butter beans. Use canned beans for convenience.
Half-and-Half or Cream: This makes the soup rich and smooth. You can substitute with whole milk for a lighter version or coconut milk for a dairy-free option.
Vegetables: Onion, carrots, celery, and garlic build flavor and add texture. Feel free to add more veggies like bell peppers or swap celery for fennel for a different twist.
How Do You Get a Creamy Soup Without Adding Too Much Cream?
For that smooth, creamy texture without heavy cream, blend part of the soup! Here’s how:
- Use an immersion blender to puree about half the soup right in the pot, leaving the rest chunky.
- If you don’t have one, transfer half the soup in small batches to a regular blender.
- This thickens your soup naturally with mashed beans and cooked veggies, reducing the need for lots of cream.
- Then stir in your cream or milk substitute slowly to enrich the texture without making it too heavy.
This method keeps a nice balance of creamy and chunky, making each spoonful interesting. Plus, it’s easy and less messy than using a full blender for the whole pot!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering the soup all in one pot.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Immersion blender – helps blend half the soup right in the pot for a creamy texture without extra dishes.
- Knife and cutting board – for chopping veggies and slicing sausage easily and safely.
- Measuring cups and spoons – to keep your ingredients balanced and your soup tasting just right.
Flavor Variations & Add-Ins
- Swap smoked sausage for spicy chorizo for a bolder, spicier flavor that wakes up the soup.
- Add chopped kale or spinach near the end of cooking for a boost of color and nutrients.
- Stir in shredded sharp cheddar or Parmesan just before serving for an extra cheesy twist.
- Try adding a pinch of smoked paprika or cayenne pepper to deepen the flavor and add warmth.
Creamy Bean Soup with Sausage
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) smoked sausage or kielbasa, sliced into 1/2-inch rounds
- 3 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups (1 L) chicken broth or stock
- 2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed
- 1 cup (240 ml) half-and-half or heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley or chives, chopped, for garnish
- Optional: squeeze of lemon juice or splash of vinegar for brightness
How Much Time Will You Need?
This recipe takes around 10 minutes to prepare and about 30-35 minutes to cook, including browning the sausage and simmering the soup. Total time is roughly 40-45 minutes from start to finish — perfect for a hearty meal any day!
Step-by-Step Instructions:
1. Brown the Sausage:
Warm the olive oil or butter in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook for 5-7 minutes until browned on both sides. Take the sausage out and set aside.
2. Cook the Vegetables:
In the same pot, add chopped onion, carrots, and celery. Cook them until soft, about 5 minutes. Add the garlic and stir for another minute until it smells great.
3. Add Flour (Optional):
Sprinkle the flour over the veggies and stir well. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
4. Add Broth, Beans, and Herbs:
Pour in the chicken broth and add the drained beans, thyme, and dried parsley. Stir everything together, then bring it to a gentle simmer. Let it cook for 15-20 minutes so all the flavors blend and the veggies get tender.
5. Blend for Creaminess:
Use an immersion blender to puree about half the soup until it’s creamy but still a little chunky. If you don’t have one, you can carefully blend half the soup in a regular blender, then return it to the pot.
6. Add Cream and Sausage:
Stir in the half-and-half or cream to make the soup rich and smooth. Return the browned sausage to the pot, and let it heat through for about 5 minutes.
7. Season and Brighten:
Season your soup with salt and black pepper to taste. For a fresh touch, add a splash of lemon juice or vinegar just before serving – it really wakes up the flavors!
8. Serve:
Ladle the soup into bowls. Garnish with chopped fresh parsley or chives, and serve with crusty bread on the side to soak up every creamy bite. Enjoy!
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to fully thaw the sausage in the fridge overnight before cooking. This helps it brown evenly and prevents excess water from watering down the soup.
Can I Substitute Canned Beans with Dried Beans?
Absolutely. If using dried beans, soak them overnight and cook until tender before adding to the soup. This step ensures they soften properly and blend well in the creamy texture.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may want to add a splash of broth or cream to refresh the texture.
Can I Make This Soup Vegan or Vegetarian?
Yes! Swap the sausage for your favorite plant-based sausage or hearty mushrooms, use vegetable broth instead of chicken, and choose a dairy-free cream alternative like coconut or cashew cream.
