Creamy Bean Soup with Sausage is a hearty and comforting dish that brings together tender beans, savory sausage, and a silky, rich broth. This soup has a wonderful blend of textures—from the creamy base to the slight bite of the sausage—making it both filling and satisfying on chilly days.
I love making this soup when I want something warm and cozy without a lot of fuss. The sausage adds just the right amount of flavor and a little spice that wakes up the beans beautifully. Plus, it’s great because you can use whatever beans you have on hand; it still turns out delicious every time.
My favorite way to enjoy this soup is with some crusty bread on the side for dipping. It’s the perfect meal for a busy weeknight or a relaxing weekend lunch. Whenever I make this, it somehow feels like a big, warm hug in a bowl—and my family always asks for seconds!
Key Ingredients & Substitutions
Sausage: Smoked sausage like Andouille or kielbasa gives great flavor and a bit of spice. If you want less fat or prefer poultry, turkey sausage works well too.
Cannellini Beans: These beans are creamy and soft, perfect for a thick soup texture. You can swap them with navy beans or great northern beans if you like.
Half-and-Half or Heavy Cream: This adds richness and smoothness. For a lighter option, try whole milk or coconut milk for a subtle twist.
Vegetables: Onion, carrots, celery, and bell pepper create a flavorful base. Feel free to add diced potatoes or kale for more heartiness.
How Do You Get the Soup Creamy Without Using Flour or Thickeners?
This soup gets creamy by blending part of the cooked beans and veggies right in the pot. Here’s how to do it:
- Remove the bay leaf before blending.
- Use an immersion blender to puree about half the soup in place. This keeps some texture and chunks.
- If you don’t have one, carefully transfer half the soup to a blender, puree, and then mix it back into the pot.
- Finish with cream or half-and-half stirred in for smooth richness.
Blending this way gives you a thick, creamy texture naturally from the beans, without needing extra thickening agents. It’s easy and tastes fresh!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allowing flavors to blend.
- Immersion blender – makes pureeing half the soup easy without dirtying extra dishes.
- Wooden spoon – great for stirring the soup gently while cooking.
- Chef’s knife – sharp and reliable for chopping veggies and slicing sausage.
- Cutting board – a sturdy surface to prep all your ingredients safely.
Flavor Variations & Add-Ins
- Swap smoked sausage for spicy chorizo to add a bold, smoky heat.
- Use kale or spinach for extra greens and a fresh, earthy flavor.
- Add a pinch of smoked paprika or cayenne pepper to boost warmth and complexity.
- Stir in cooked bacon bits for a smoky crunch and extra savory depth.
How to Make Creamy Bean Soup with Sausage
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 pound smoked sausage (such as Andouille or kielbasa), sliced into 1/2-inch pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 4 cups low-sodium chicken broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup half-and-half or heavy cream
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This recipe will take about 45 minutes from start to finish. You’ll spend 10–15 minutes prepping and browning sausage, then another 25–30 minutes simmering the soup so all the flavors blend beautifully. Finally, 5 minutes to blend and add cream for a rich finish.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned on both sides, about 5–6 minutes. Remove the sausage from the pot and set it aside.
2. Cook the Vegetables:
In the same pot, add diced onion, carrots, celery, and bell pepper. Cook, stirring occasionally, until softened, about 5–7 minutes. Add minced garlic and cook for 1 more minute until fragrant.
3. Simmer Soup:
Return the sausage to the pot. Stir in the drained cannellini beans, chicken broth, dried thyme, rosemary, and bay leaf. Bring everything to a boil, then reduce heat to low. Let it simmer uncovered for 25–30 minutes, allowing the flavors to blend and vegetables get tender.
4. Blend and Finish:
Remove the bay leaf. Use an immersion blender to carefully blend about half the soup until smooth, keeping some chunks for texture. Alternatively, transfer half the soup to a blender, puree it, and return it to the pot. Stir in the half-and-half or heavy cream, cook over low heat for 5 more minutes. Season with salt and pepper to your taste.
5. Serve and Enjoy:
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with crusty bread for dipping. Enjoy your warm, creamy, and flavorful bean soup with sausage!
Can I Use Frozen Sausage Instead of Fresh?
Yes, you can! Just make sure to fully thaw the sausage in the fridge overnight before cooking. Pat it dry with paper towels to avoid excess moisture in the pan, which helps with browning.
How Can I Make This Soup Vegetarian?
Simply omit the sausage and use vegetable broth instead of chicken broth. You can add extra beans or some smoked paprika for a bit of smoky depth without the meat.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking.
Can I Freeze Creamy Bean Soup?
Yes, you can freeze it before adding the cream. Freeze in portions, then thaw in the fridge overnight and stir in cream when reheating to keep the texture smooth.
