Why You’ll Love This Recipe
Creamy Bean Soup With Sausage is a hearty and flavorful dish that’s perfect for chilly days. It combines tender white beans, savory sausage, and aromatic vegetables in a creamy broth that’s both comforting and satisfying. This one-pot meal is easy to prepare and makes an ideal family dinner or meal prep option for the week.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
white beans (canned or cooked dry beans)sausage (smoked, Italian, or kielbasa)oniongarliccarrotscelerychicken brothheavy creamolive oilsalt and pepperthymebay leafflour or cornstarch (for thickening, optional)
directions
Slice the sausage and sauté it in a large pot with a bit of olive oil until browned. Remove and set aside.
In the same pot, add diced onion, garlic, carrots, and celery. Cook until softened.
Return the sausage to the pot and add the white beans, chicken broth, thyme, and bay leaf.
Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes to let flavors meld.
Optional: Use a potato masher to lightly mash some beans for a thicker texture.
Stir in the heavy cream and adjust salt and pepper to taste.
Simmer for another 5-10 minutes until creamy and heated through.
If thicker consistency is desired, whisk a bit of flour or cornstarch into the cream before adding.
Remove the bay leaf before serving.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 35-40 minutesTotal time: 50-55 minutes
Variations
Use turkey or chicken sausage for a lighter option.
Add spinach or kale for a boost of greens.
Use coconut milk instead of cream for a dairy-free version.
Stir in a bit of grated Parmesan for added depth.
Include diced potatoes for a heartier soup.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop or in the microwave, stirring occasionally.Soup can be frozen for up to 2 months; thaw in the fridge overnight before reheating.
FAQs
Can I use canned beans?
Yes, canned white beans work perfectly and save time. Just rinse and drain before using.
What kind of sausage is best?
Smoked sausage, Italian sausage, or kielbasa all work well depending on your flavor preference.
Is this soup spicy?
It depends on the sausage. Use spicy sausage for heat or mild for a kid-friendly version.
Can I make this in a slow cooker?
Yes, cook on low for 6-7 hours or high for 3-4 hours before stirring in cream at the end.
How can I make it thicker?
Mash some beans or use a flour/cornstarch slurry before adding the cream.
Can I use dried beans?
Yes, soak and cook them beforehand or use a pressure cooker to speed up the process.
Is this gluten-free?
Yes, if you skip the flour or use a gluten-free thickener.
Can I make this vegetarian?
Yes, omit the sausage and use vegetable broth. Add smoked paprika for depth.
Can I double the recipe?
Absolutely, it scales well and stores great for leftovers.
Can I add cheese?
Yes, stir in some shredded cheddar or Parmesan before serving for extra richness.
Conclusion
Creamy Bean Soup With Sausage is the ultimate comfort food—rich, filling, and full of flavor. Whether you’re feeding a family or prepping meals for the week, this versatile recipe delivers every time. Warm up with a bowl and enjoy a taste of homemade goodness.
Print
Creamy Bean Soup With Sausage
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
A hearty, creamy bean and sausage soup that’s satisfying, flavorful, and easy to prepare—perfect for cozy dinners.
Ingredients
- 1 lb smoked sausage (e.g., kielbasa or andouille), sliced into ¼‑inch rounds
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, sliced
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 4 cups chicken or vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup heavy cream (or half‑and‑half)
- 2 cups baby spinach (optional)
- Grated Parmesan, for serving (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook until browned, about 5 minutes. Remove and set aside.
- Add onion, celery, and carrots to the pot; sauté until softened, about 5–7 minutes.
- Stir in garlic, oregano, thyme, paprika, salt, and pepper; cook 1 minute until fragrant.
- Pour in broth and add beans. Return sausage to pot. Bring to a simmer and cook 10–12 minutes for flavors to meld.
- Reduce heat to low. Stir in heavy cream and spinach (if using); cook 2–3 minutes more until heated and spinach is wilted.
- Serve hot, garnished with grated Parmesan if desired.
Notes
- Use half‑and‑half or whole milk instead of heavy cream to reduce richness.
- Swap cannellini beans for navy or great northern beans if preferred.
- Add a pinch of red pepper flakes for heat.
- Leftovers keep well in the fridge up to 4 days or freeze for up to 3 months.