Creamy Bean Soup with Sausage is the perfect bowl of comfort on a chilly day. It features tender beans swimming in a rich, creamy broth, with savory sausage bits adding just the right amount of heartiness and flavor. The smooth texture combined with the meaty bites makes each spoonful satisfying and cozy.
I love making this soup when I want something warm and filling without too much fuss. One tip I’ve learned is to let it simmer a bit longer so all the flavors meld together beautifully. The sausage gets nicely browned, and the beans soften up perfectly, creating a soup that feels homemade and special every time.
My favorite way to enjoy this soup is with a slice of crusty bread on the side to dip and soak up all that creamy goodness. It’s a meal that feels like a hug from the inside, and everyone I’ve shared it with ends up asking for seconds. It’s one of those recipes I keep coming back to whenever the weather turns cool or I just need a soothing meal.
Key Ingredients & Substitutions
Italian sausage: This gives a bold, meaty flavor. For less spice, use sweet Italian sausage or turkey sausage for a lighter option. I like spicy for a nice kick, but adjust to your taste.
White beans: Cannellini or navy beans are creamy when cooked. If you need a quicker option, use canned beans (rinse well) but reduce simmering time.
Heavy cream: This makes the soup rich and smooth. You can substitute with half-and-half or coconut cream for a dairy-free choice, though it changes the flavor slightly.
Herbs: Dried thyme and rosemary add earthiness. Fresh herbs at the end brighten the dish, so don’t skip the garnish if possible.
How Do I Get Creamy Soup Without Losing Texture?
Partially pureeing the soup is key. It thickens without making it too smooth. Here’s a simple way:
- Use an immersion blender to blitz about one-third of the soup right in the pot.
- Leave the rest of the beans whole for a nice bite.
- If no immersion blender, mash a portion of the beans with a fork or potato masher and stir back in.
This way, you get creamy soup with little chunks that make it hearty and satisfying.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for even cooking and simmering all ingredients together.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – you’ll chop veggies and sausage with ease.
- Immersion blender or potato masher – to partially puree the soup for a creamy texture while keeping some beans whole.
- Measuring cups and spoons – to get your broth, cream, and spices just right.
Flavor Variations & Add-Ins
- Swap Italian sausage for chorizo or smoked kielbasa for a smoky, spicy twist.
- Stir in chopped kale or spinach near the end for added greens and nutrition.
- Add a pinch of crushed red pepper flakes if you like extra heat.
- Use Parmesan cheese shavings on top for a salty, cheesy finish that complements the creaminess.
Creamy Bean Soup with Sausage
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) Italian sausage (spicy or sweet, casing removed and sliced)
- 2 cups dried white beans (cannellini or navy beans), soaked overnight and drained
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup water (or as needed)
- 1 cup heavy cream
Seasonings & Oils:
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary (plus fresh sprigs for garnish)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: crusty bread for serving
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare and about 1 to 1.5 hours of simmering to cook the beans until tender. Then, 10-15 minutes more to finish with cream and sausage. So, expect roughly 1 hour 30 minutes total, mostly hands-off simmering.
Step-by-Step Instructions:
1. Browning the Sausage:
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the sausage slices and cook until they turn golden brown and are cooked through, about 5 to 7 minutes. Use a slotted spoon to remove them, leaving the flavorful fat in the pot.
2. Cooking the Vegetables:
Add the chopped onions, carrots, and celery to the pot. Sauté for about 5 minutes, until softened and fragrant. Stir in minced garlic, dried thyme, and rosemary, cooking for another minute to release their aroma.
3. Simmering the Beans:
Add the drained beans, chicken broth, and water to the pot. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1 to 1.5 hours, until the beans are tender. Keep an eye on the liquid levels and add more water if needed to keep beans covered.
4. Making the Soup Creamy:
Use an immersion blender to blend about a third of the soup right in the pot, leaving some beans whole for nice texture. If you don’t have one, scoop out a portion of the beans, mash them, and stir back in to thicken the soup.
5. Finishing Touches:
Return the browned sausage slices to the pot. Stir in the heavy cream and gently simmer for another 10 to 15 minutes, allowing the soup to thicken slightly and flavors to meld. Season with salt and black pepper to your liking.
6. Serving:
Garnish with fresh parsley and a sprig of rosemary. Serve hot with crusty bread on the side to soak up all the creamy, flavorful goodness.
Can I Use Canned Beans Instead of Dried?
Yes! If you’re short on time, canned white beans work great. Just rinse and drain them well, then add them during the last 10-15 minutes of cooking to heat through without overcooking.
Can I Make This Soup Ahead of Time?
Definitely! The flavors actually improve after a day. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally and adding a splash of broth if it’s too thick.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter version, though the soup will be less rich and creamy. For a dairy-free option, try coconut cream or cashew cream instead.
How Do I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for 3-4 days. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.