Creamy Bean Soup with Sausage is a heartwarming dish that combines tender beans, rich sausage, and a smooth, creamy broth. It’s a comforting blend of flavors and textures that feels like a big, warm hug on a chilly day. The sausage adds a smoky depth, while the beans give it a nice heft that fills you up just right.
I love making this soup when I want something easy but satisfying. One tip I always follow is to cook the sausage until it gets a little crispy—that adds an extra layer of flavor that makes the soup taste even better. Plus, the creamy broth makes it feel indulgent without being too heavy.
My favorite way to enjoy this soup is with a crusty piece of bread on the side for dipping. It’s perfect for a cozy dinner at home or even for packing as a lunch—comfort in a bowl that sticks with you. Every time I make it, friends keep asking me for the recipe, which tells me I’m not the only one who’s fallen in love with this simple, yummy meal.
Key Ingredients & Substitutions
Smoked Sausage: This adds bold flavor and a nice smoky touch. Kielbasa works great, but you can swap it with chorizo, andouille, or a turkey sausage for a lighter option.
White Beans: Cannellini or great northern beans are creamy and soft. If you have navy beans or butter beans, those will work fine too. Using canned beans saves time!
Milk or Heavy Cream: This makes the soup rich and creamy. For a lighter version, use milk or even a dairy-free alternative like oat milk. Heavy cream ups the indulgence factor.
Vegetables (Onion, Carrot, Celery): These build the base flavor. If you don’t have celery, bell peppers or fennel can be interesting substitutes. Fresh garlic is best for aroma.
How Do I Get the Soup Creamy Without Using a Ton of Cream?
The key is blending part of the soup. This thickens the broth naturally and keeps the beans’ flavor front and center.
- Cook the soup fully with all the ingredients first.
- Use an immersion blender to puree about half of the soup right in the pot. If you don’t have one, carefully blend half in a regular blender and add it back.
- This blends the beans and vegetables, creating a creamy texture without adding too much cream.
- Finally, stir in milk or cream to finish. This way, you get creaminess and depth without extra heaviness.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking sausage and simmering the soup evenly without burning.
- Wooden spoon – great for stirring vegetables and scraping up bits from the bottom for extra flavor.
- Immersion blender – helps puree part of the soup right in the pot for a creamy texture without extra dishes.
- Cutting board and sharp knife – essential for chopping veggies and slicing sausage safely and quickly.
- Ladle – makes serving the soup easy and neat, especially with all the tasty chunks inside.
Flavor Variations & Add-Ins
- Use chorizo instead of kielbasa for a spicy, smoky twist that adds warmth and depth.
- Add kale or spinach near the end for a burst of green and extra nutrients.
- Stir in shredded cheddar or Parmesan cheese after cooking for a richer, cheesy finish.
- Sprinkle red pepper flakes if you like heat—it adds a nice kick that complements the sausage well.
Creamy Bean Soup with Sausage
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 pound smoked sausage (such as kielbasa), sliced into 1/2 inch rounds
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups cooked white beans (such as cannellini or great northern), drained and rinsed if canned
- 4 cups chicken broth
- 1 cup milk or heavy cream
Seasonings & Extras:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped, plus extra for garnish
- Salt and black pepper to taste
- 1 tablespoon flour (optional, for thickening)
- Crusty bread, for serving
- Shredded cheese (optional, for garnish)
How Much Time Will You Need?
Preparing this soup takes about 10 minutes to get everything chopped and started. Cooking and simmering takes around 25 minutes, so the total time you’ll spend in the kitchen is about 35 minutes. It’s quick and perfect for a cozy meal!
Step-by-Step Instructions:
1. Cooking the Sausage:
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once hot, add the sausage slices. Cook them until they are browned and slightly crispy on both sides, which usually takes about 5 to 7 minutes. Use a slotted spoon to remove the sausage and set it aside.
2. Sautéing the Vegetables:
In the same pot, add the chopped onion, diced carrots, and celery. Sauté these vegetables until they become soft and fragrant, about 5 minutes. Then stir in the minced garlic and cook for another minute.
3. Thickening the Soup (Optional):
If you’d like a thicker soup, sprinkle 1 tablespoon of flour over the vegetables. Stir constantly and cook for about 1 minute to remove the raw flour taste.
4. Adding Beans and Broth:
Add the cooked beans, browned sausage, chicken broth, dried thyme, and dried or fresh parsley to the pot. Bring everything to a boil, then lower the heat to a simmer. Let the soup cook gently for 15 minutes so the flavors can blend together beautifully.
5. Making the Soup Creamy:
Use an immersion blender to puree about half of the soup right in the pot. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree it, and add it back to the pot. This simple step gives you a creamy texture without needing a lot of extra cream.
6. Finishing Touches:
Pour in the milk or heavy cream and stir well until everything is heated through. Taste the soup and add salt and pepper as needed.
7. Serving:
Ladle the soup into bowls. Garnish with fresh parsley and shredded cheese if you like. Serve alongside warm, crusty bread for dipping and enjoy a lovely, comforting meal!
Can I Use Canned Beans for This Soup?
Yes, canned beans work perfectly! Just be sure to drain and rinse them well to reduce excess sodium and improve the soup’s flavor.
How Can I Make This Soup Dairy-Free?
Simply substitute the milk or heavy cream with a plant-based milk like almond, oat, or coconut milk. Use unsweetened and unflavored varieties for best results.
Can I Prepare the Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the fridge. Reheat gently on the stove, adding a splash of broth or milk if it thickens too much.
What’s a Good Substitute for Sausage?
If you want to skip the sausage or make it vegetarian, try smoked tofu or mushrooms sautéed with a bit of smoked paprika for a similar smoky flavor.
