Creamy Bean Soup with Sausage is a cozy and hearty dish that feels like a warm hug in a bowl. It’s packed with tender beans, rich sausage slices, and a creamy broth that brings everything together in the best way. The creamy texture makes it smooth and comforting, while the sausage adds a nice savory bite.
I love making this soup on chilly evenings when I just want something filling but not too heavy. What I really appreciate about this recipe is how simple it is to pull together, yet it tastes like you spent hours cooking. The beans soak up all the flavors from the sausage and broth, and every spoonful feels like a little celebration of comfort food.
My favorite way to enjoy this soup is with a crusty piece of bread for dipping in the creamy broth. It’s the kind of meal that’s easy to share with family or friends, and everyone always asks for seconds. If you want a little extra kick, a sprinkle of fresh herbs or a dash of crushed red pepper adds a nice touch without overpowering the cozy flavors.
Key Ingredients & Substitutions
Smoked sausage: I like kielbasa or andouille for their smoky, bold flavor. If you want a lighter option, try chicken sausage or turkey sausage. For a vegetarian version, smoky smoked paprika and extra veggies work well.
White beans: Cannellini or navy beans are perfect because they become soft and creamy. If you can’t find these, great northern beans or even chickpeas can be swapped in.
Heavy cream: This adds richness and smoothness to the soup. For a dairy-free alternative, use coconut milk or cashew cream. Half-and-half works too if you want it lighter.
Smoked paprika & thyme: These spices add warmth and depth. If smoked paprika isn’t on hand, regular paprika plus a pinch of cumin can give a similar effect.
How Do You Get the Soup Creamy Without Making It Too Thick or Too Thin?
The trick to creamy bean soup is blending only part of the soup. Here’s how:
- Cook the beans and broth as usual.
- Use an immersion blender or regular blender to puree about half of the soup until smooth.
- Return the pureed portion to the pot and stir gently.
- This creates a smooth, creamy texture while leaving some beans whole for nice bite and texture.
- Avoid over-blending all the soup to keep it from becoming too thick or losing its hearty feel.
Also, adding the cream at the end warms the soup nicely without breaking the texture. Heat gently after adding cream — avoid boiling to keep it from splitting.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting the flavors blend together.
- Slotted spoon – makes it easy to remove browned sausage without taking too much oil.
- Immersion blender – helps puree part of the soup right in the pot for a creamy texture without extra cleanup.
- Cutting board and knife – for chopping veggies and slicing sausage quickly and safely.
- Wooden spoon – sturdy for stirring the soup and scraping the pot without scratching.
Flavor Variations & Add-Ins
- Swap smoked sausage for chorizo to add a spicy, smoky kick that pairs well with the creamy beans.
- Add kale or spinach near the end of cooking for some color and an extra dose of greens.
- Stir in a bit of grated Parmesan cheese just before serving to boost richness and add a salty note.
- Try adding a splash of hot sauce or a pinch of red pepper flakes if you like your soup with a little heat.
How to Make Creamy Bean Soup with Sausage
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 pound smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 3 cans (15 oz each) white beans (cannellini or navy), drained and rinsed
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 35 minutes of cooking time. So in roughly 45 minutes, you’ll have a comforting, creamy soup ready to warm you up.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced sausage and cook, stirring occasionally, until browned and slightly crispy (about 5–7 minutes). Use a slotted spoon to remove sausage and set aside.
2. Cook the Vegetables:
In the same pot, add chopped onion and diced carrots. Stir and cook until softened, about 5 minutes. Add minced garlic, smoked paprika, and thyme, cooking an additional minute until fragrant.
3. Simmer the Soup:
Pour in the broth and bring to a gentle simmer. Stir in the drained beans and browned sausage. Let everything simmer together for about 15 minutes to blend the flavors.
4. Make It Creamy:
Use an immersion blender to puree about half the soup directly in the pot for a nice creamy texture while leaving some beans whole. If you don’t have an immersion blender, carefully blend half the soup in a blender and return it to the pot.
5. Finish and Serve:
Stir in the heavy cream and warm the soup through, but don’t let it boil to avoid curdling. Taste and season with salt and pepper as needed. Ladle soup into bowls, garnish with fresh parsley, and serve with crusty bread on the side.
Can I Use Frozen Sausage Instead of Fresh?
Yes, but be sure to thaw the sausage completely in the refrigerator before cooking. This helps it brown evenly and prevents excess moisture in the pan.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding the cream, then cool and refrigerate for up to 3 days. When ready to eat, reheat gently and stir in the cream last to keep the soup silky.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally, to warm it evenly without breaking the cream.
Is There a Substitute for Heavy Cream?
You can use half-and-half or coconut milk as a lighter or dairy-free alternative. Just add it at the end and warm gently to keep the soup creamy without curdling.
