Creamy Bean Soup with Sausage is the kind of warm, comforting dish that feels like a hug in a bowl. The creamy texture of the beans blends perfectly with the savory, slightly spicy sausage, making every spoonful rich and satisfying. You’ll notice a lovely mix of tender beans and flavorful sausage bits swimming in a smooth, hearty broth.
I love making this soup on chilly evenings when I want something simple but filling. It’s one of those recipes where the flavors come together so easily, and it’s forgiving if you want to add in extra veggies or spices. The sausage gives it a nice kick, but you can adjust it to your taste. I usually cook it long enough so the beans get super soft and the flavors meld beautifully.
My favorite way to serve this soup is with some crusty bread on the side for dipping. It’s a great meal for sharing with family or friends because it feels cozy and homemade without a lot of fuss. Whenever I make this, everyone always asks for seconds, which tells me it’s a winner every time!
Key Ingredients & Substitutions
Smoked Sausage: This adds great flavor and a smoky depth. Kielbasa or andouille work well. If you prefer less spice, try chicken or turkey sausage, or for a veggie option, use smoked tofu or mushrooms.
White Beans: Cannellini or navy beans make the soup creamy and hearty. If you can’t find these, great northern beans are a good substitute. Canned beans are fine—just rinse them to reduce salt and improve taste.
Heavy Cream or Half-and-Half: This creates the soup’s creamy texture. For a lighter version, use milk or coconut milk. You could also skip it entirely for a broth-based soup. Adding cream at the end prevents curdling.
Smoked Paprika: This spice gives a subtle smokiness. If you don’t have it, try regular paprika or a pinch of chili powder for a little heat. It really boosts the flavor without overpowering the sausage.
How Do You Get a Smooth, Creamy Texture Without Losing the Beans?
The secret is blending just part of the soup. Here’s how:
- Remove about a third of the soup after it’s cooked.
- Puree it in a blender or use an immersion blender until smooth.
- Stir the creamy puree back into the pot, keeping some beans whole for texture.
- This technique thickens the soup naturally without needing a heavy roux or flour.
This way, you get creaminess and still enjoy the beans’ bite. I always recommend using an immersion blender if you have one—it’s quick, easy, and less messy!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allows easy stirring and simmering.
- Slotted spoon – helps scoop out the sausage without taking too much liquid.
- Immersion blender or regular blender – to puree part of the soup for that creamy texture.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring spoons and cups – to keep your seasoning and liquid amounts accurate.
Flavor Variations & Add-Ins
- Swap smoked sausage for spicy chorizo to add a bold, smoky heat.
- Add chopped kale or spinach near the end for a fresh, green boost and extra nutrients.
- Stir in grated Parmesan or cheddar cheese for a richer, cheesier soup.
- Use cannellini beans for a milder taste or black beans for a heartier, earthier flavor.
Creamy Bean Soup with Sausage
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 pound smoked sausage (such as kielbasa or andouille), sliced into rounds
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 cups cooked white beans (such as cannellini or navy beans), drained and rinsed if canned
- 4 cups chicken broth or stock
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup heavy cream or half-and-half
- Salt, to taste
- Fresh chives or parsley, for garnish
Time Needed
This soup will take about 10 minutes to prepare and 30 minutes to cook, making a total time of around 40 minutes. It’s great for a cozy meal without too much wait!
Step-by-Step Instructions:
1. Brown the Sausage
Heat olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Use a slotted spoon to remove the sausage and set it aside, leaving the flavorful oil behind.
2. Cook the Vegetables
In the same pot, add diced onion and celery. Stir occasionally, cooking until softened and translucent, about 5 minutes. Add minced garlic and cook another minute until fragrant.
3. Build the Soup Base
Stir in the drained diced tomatoes and cook for 2 more minutes to meld the flavors together. Then add the cooked beans, browned sausage, chicken broth, thyme, smoked paprika, black pepper, and red pepper flakes if using. Stir everything well and bring to a simmer.
4. Simmer and Blend
Reduce heat to low and cover. Let the soup simmer gently for 20-25 minutes to let all the flavors blend and the veggies soften. Then, scoop out about one-third of the soup and puree it until smooth using a blender or an immersion blender. Stir the creamy puree back into the pot to make the soup rich and velvety but still with chunks of beans and sausage.
5. Finish the Soup
Stir in the heavy cream and warm the soup for about 5 more minutes. Taste and add salt, if needed. Serve hot, garnished with fresh chives or parsley, and enjoy with some crusty bread if you like!
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to thaw the sausage completely in the fridge overnight before cooking. This ensures even cooking and browning without releasing excess moisture into the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you refrigerate it overnight. Just store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of broth if it’s too thick.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat over medium-low heat on the stove, stirring to heat evenly. You can also freeze the soup for up to 2 months—thaw in the fridge overnight before warming.
Can I Make This Soup Vegetarian?
Yes! Skip the sausage and use smoked paprika and a bit of liquid smoke or smoked salt to add depth. You can also add hearty veggies like mushrooms or smoked tofu for extra flavor and protein.
