This creamy bean soup with sausage is warm, hearty, and incredibly satisfying! Filled with tender beans and flavorful sausage, it’s perfect for cozy nights.
Honestly, who can resist a bowl of this deliciousness? I love to pair it with some crusty bread for dipping—it’s just the best combo ever! 🍞
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its hearty flavor. If you’re looking for a lighter option, chicken or turkey sausage works well. You can also use plant-based sausage for a vegetarian twist!
White Beans: Cannellini or great northern beans are great choices for this soup. If you don’t have them, navy beans or even chickpeas can work too. Just make sure they’re well-cooked for the right texture.
Heavy Cream: For a lighter soup, swap heavy cream with half-and-half or coconut cream for a dairy-free option. You could also use milk, but the soup won’t be as creamy.
Smoked Paprika: This adds depth to the flavor. If you don’t have it, use regular paprika with a dash of cumin to bring some warmth. Likewise, you can skip it if you prefer a milder flavor.
How Do I Get the Right Creamy Texture?
Getting that perfect creaminess is all about how you handle the beans. Here’s how to do it:
- Cook the beans until soft, then reserve half of them before blending. This will keep some whole for texture.
- Use an immersion blender to puree just part of the soup. This gives you a creamy base while preserving some beans and veggies.
- If using a regular blender, allow the soup to cool a bit before transferring it in batches. Blend until smooth and return it to the pot.
Keep the heat low when you add the cream so it doesn’t curdle. Stir gently and you’re all set for a deliciously creamy soup!
How to Make Creamy Bean Soup with Sausage
Ingredients You’ll Need:
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 3 cups cooked white beans (such as cannellini or great northern), drained and rinsed if canned
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp smoked paprika (plus extra for garnish)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and black pepper, to taste
- Fresh parsley or sage, chopped for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This lovely soup will take about 30 minutes to prepare from start to finish! It’s a quick and delicious meal, perfect for weeknights. You’ll spend about 10 minutes preparing the ingredients and about 20 minutes cooking!
Step-by-Step Instructions:
1. Cook the Sausage:
Start by heating olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Let it brown for about 5-7 minutes until cooked through. Once done, remove the sausage using a slotted spoon and set it aside, keeping the delicious drippings in the pot.
2. Sauté the Vegetables:
Next, add the diced onion and carrot to the pot. Sauté them for about 5 minutes until they soften and the onion becomes translucent. Then, toss in the minced garlic and cook for another minute until it smells amazing!
3. Add Spices:
Stir in the smoked paprika and thyme, letting it cook for about 30 seconds. This will make your soup extra flavorful, and you’ll love the aroma!
4. Combine Everything:
Now it’s time for the star ingredients! Add the cooked white beans and chicken broth to the pot. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 15 minutes. This helps all those flavors blend together nicely!
5. Create a Creamy Texture:
Grab an immersion blender and puree about half of the soup to give it a nice creamy base while leaving some beans and veggies intact for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, blend until smooth, and then return it to the pot.
6. Add Cream and Sausage:
Stir in the heavy cream and the cooked sausage you set aside. Gently heat the soup through but avoid boiling it, as this can curdle the cream.
7. Season to Taste:
Give your soup a taste and season with salt and black pepper as needed. Feel free to adjust to your liking!
8. Serve and Enjoy:
Ladle the creamy bean soup into bowls. Garnish with freshly chopped parsley or sage and a sprinkle of smoked paprika. Serve hot with some crusty bread on the side for dipping. Enjoy your warm and comforting meal!
Can I Use Other Types of Beans?
Absolutely! While cannellini and great northern beans are great choices, you can also use navy beans or chickpeas. Just ensure they are cooked properly for the best texture in your soup.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply substitute the Italian sausage with a plant-based sausage or mushrooms for added flavor. You can also use vegetable broth in place of chicken broth and omit the heavy cream for a lighter version.
Can I Store Leftover Soup?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally for even heating.
What Should I Serve With This Soup?
This creamy bean soup pairs perfectly with crusty bread for dipping. You can also serve it with a simple green salad or some roasted vegetables for a complete meal.
