This creamy sausage and bean soup is hearty and comforting. With savory sausage, tender beans, and a rich, smooth broth, it’s perfect for a chilly day!
Honestly, I love how it warms me right up! Serve it with crusty bread, and you’ll have a cozy meal that feels like a hug in a bowl. Who doesn’t love that? 😊
Key Ingredients & Substitutions
Italian Sausage: This is the star of the soup! You can use mild or spicy sausage, depending on your taste. If you’re looking for a healthier option, try turkey or chicken sausage.
Beans: Cannellini beans or great northern beans work best for creaminess. You can also use chickpeas or black beans if you’re feeling adventurous or have them on hand.
Heavy Cream: This adds richness to the soup. For a lighter version, you could substitute half-and-half or use coconut milk for a dairy-free option. Just be aware it may slightly change the flavor!
Vegetables: The onion, carrots, and celery (the classic mirepoix) give a great base flavor. Feel free to add other veggies like bell peppers or spinach for extra nutrition and color.
How Do I Make Sure My Soup is Creamy and Delicious?
To achieve that creamy texture, the most important step is using an immersion blender or regular blender to puree part of your soup. This helps incorporate all the flavors while still keeping chunks for texture. Here’s how:
- After simmering, take out a third of the soup and blend it until smooth, then mix it back in.
- If you’re using an immersion blender, blend just a few pulses so you still have some bean and veggie chunks.
- Always stir in the cream at the end. Heating it gently prevents curdling.
Lastly, taste before serving! Adjust with salt and pepper to get the perfect flavor balance. Enjoy your cooking adventure!
How to Make Creamy Sausage and Bean Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz / 425 g) cannellini beans or great northern beans, drained and rinsed
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 30 minutes to cook, totaling about 40 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the sausage. Cook it until it’s browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.
2. Add the Vegetables:
Once the sausage is browned, add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables soften. This typically takes around 5 minutes.
3. Flavor It Up:
Stir in the minced garlic, dried thyme, and smoked paprika (if using). Cook for about 1 minute until the garlic is fragrant but not burned.
4. Add Beans and Broth:
Pour in the drained cannellini beans and the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes so the flavors can meld together.
5. Blend for Creaminess:
Take an immersion blender and carefully blend part of the soup to your desired creaminess. You can also remove about half of the soup, blend until smooth, and then return it to the pot to keep some beans and veggies whole for texture.
6. Stir in the Cream:
Add the heavy cream to the soup and heat through on low heat for about 3-5 minutes. Be careful not to let it boil.
7. Season to Taste:
Give the soup a taste! Adjust the seasoning with salt and freshly ground black pepper as needed.
8. Serve and Enjoy:
Ladle the hot soup into bowls, garnish with fresh parsley or thyme, and serve warm with some crusty bread on the side.
Enjoy your creamy sausage and bean soup!
FAQ for Creamy Sausage and Bean Soup
Can I Use Different Types of Beans?
Absolutely! While cannellini or great northern beans are preferred for their creaminess, you can substitute them with chickpeas or black beans if you prefer. Just make sure to rinse and drain them properly!
How Can I Make This Soup Healthier?
You can lighten up the soup by using turkey or chicken sausage instead of pork. Additionally, you can replace the heavy cream with half-and-half or coconut milk for a lighter option, although this may slightly alter the flavor.
Can I Make This Soup in Advance?
Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just let it cool completely before transferring to an airtight container. Reheat on the stove over low heat for the best results!
What Should I Serve with This Soup?
This creamy sausage and bean soup pairs beautifully with crusty bread or crusty rolls. A simple side salad or sautéed greens would also make a great addition for a complete meal!