Creamy Bean Soup With Sausage Recipe

Nothing soothes the soul quite like a steaming bowl of Creamy Bean Soup With Sausage. This comforting classic wraps smoky sausage, hearty beans, and tender vegetables in a luscious, creamy broth, creating a dish that tastes like a warm hug on a chilly day. Whether served for a casual weeknight dinner or as a cozy weekend treat, this soup is bursting with flavor, simple to make, and impossible to resist.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Sometimes the best dishes come from humble ingredients that work together magically. For this Creamy Bean Soup With Sausage, each ingredient plays a key role, whether it’s adding a burst of flavor, a pop of color, or velvety texture. Gather these staples and get ready to enjoy a pot of pure comfort!

• Sausage: Choose a smoked, fully-cooked sausage (like kielbasa or andouille) for easy prep and smoky depth.
• Canned Cannellini Beans: Tender and creamy, these white beans blend effortlessly into the broth.
• Yellow Onion: Diced onion forms the aromatic base for the soup and brings subtle sweetness.
• Carrots: Sliced carrots add color and a gentle sweetness that’s essential for balance.
• Celery: The backbone of any great soup, celery provides freshness and crunch.
• Garlic: A few minced cloves bring warmth and depth; you can always add more if you love garlic.
• Chicken Broth: A rich, savory liquid that carries all the flavors beautifully.
• Bay Leaf: Just one adds a subtle herbal note and brings complexity to the broth.
• Fresh Thyme: A sprig or two infuses the soup with earthy, herby notes.
• Heavy Cream: Stirred in at the end for a silky, creamy finish that makes the soup irresistible.
• Salt & Pepper: Simple, essential seasonings to bring it all together—taste and adjust as you go!
• Olive Oil or Butter: For sautéing the vegetables and sausage, adding a little richness and sheen.

How to Make Creamy Bean Soup With Sausage

Step 1: Sauté the Sausage

Heat a splash of olive oil or a small pat of butter in a large soup pot over medium heat. Add the sliced sausage and cook, stirring occasionally, until the pieces are browned and start to crisp up at the edges. Browning the sausage first not only builds up flavor on the bottom of the pot but also infuses the eventual broth with smoky richness. Once browned, use a slotted spoon to transfer the sausage to a bowl, leaving the flavorful oil in the pot for the veggies.

Step 2: Build the Soup Base

To the same pot, add the diced onions, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion turns translucent. Add the minced garlic and let it cook for another minute, stirring constantly to avoid burning. This combination forms a classic aromatic base, laying the foundation for the kind of depth you expect from a truly great Creamy Bean Soup With Sausage.

Step 3: Add the Beans and Broth

Pour in your drained and rinsed cannellini beans along with the chicken broth. Add the bay leaf and thyme sprigs for a subtle herbaceous backdrop. Stir gently, scraping up any browned bits stuck to the bottom of the pot—these are packed with flavor! Bring everything to a gentle simmer, then let it bubble away for about 20 minutes, so the veggies soften and the flavors meld.

Step 4: Blend and Make It Creamy

Now’s the time for the creamy magic! Remove the bay leaf and thyme, then use an immersion blender to blend about half of the soup directly in the pot, leaving plenty of chunky goodness behind. (If you don’t have an immersion blender, you can carefully transfer a few cups of soup to a countertop blender, blend until smooth, then return to the pot.) This simple trick thickens the soup beautifully, creating that signature creamy texture without needing a roux or flour.

Step 5: Finish and Serve

Return the browned sausage to the pot and pour in the heavy cream. Stir gently and let the soup warm through for another 5 minutes, then taste and adjust salt and pepper as needed. Serve piping hot, with your favorite garnishes or a side of crusty bread. There’s just something about the way the creamy base clings lovingly to every bite of sausage and bean!

How to Serve Creamy Bean Soup With Sausage

Garnishes

A sprinkle of freshly chopped parsley or thyme adds color and a hint of freshness to each bowl. For a little extra flair, try a drizzle of olive oil, grated Parmesan, or a pinch of red pepper flakes. Each garnish brings its own special personality to your Creamy Bean Soup With Sausage, so don’t be shy—dress it up!

Side Dishes

Crusty bread or warm, pillowy rolls are a must for dunking and sopping up every creamy drop. If you’re looking to make the meal feel more complete, try tossing together a simple green salad with a tangy vinaigrette, or serve with roasted garlic potatoes for a real comfort-food feast.

Creative Ways to Present

Showcase your Creamy Bean Soup With Sausage in rustic bowls set on a wooden board, surrounded by small dishes of toppings so everyone can customize their own. Serve the soup in bread bowls for an extra-special touch, or ladle it into mugs for casual, hand-held coziness around the fire.

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. The flavors actually intensify and improve after a night in the fridge, making leftovers even more delicious the next day!

Freezing

If you’d like to keep Creamy Bean Soup With Sausage longer, freeze it in individual portions (leaving a little space at the top for expansion) for up to 3 months. Just keep in mind that the texture of the cream may change a bit after freezing, but a quick stir when reheating brings it right back together.

Reheating

Gently reheat your soup over low to medium heat on the stove, stirring occasionally to ensure even warming. If the soup has thickened up too much, add a splash of extra broth or water until you reach the desired consistency. Avoid boiling, especially after adding cream, to keep everything silky and smooth.

FAQs

Can I use a different type of bean?

Absolutely! While cannellini beans are classic for their creamy texture, you can swap in Great Northern, navy, or even pinto beans. The soup will be just as hearty and satisfying.

Is it possible to make this soup dairy-free?

Of course. For a dairy-free version, use a splash of unsweetened coconut milk or a creamy plant-based alternative instead of heavy cream. The soup will still turn out rich and velvety.

Can I use uncooked sausage?

If you prefer uncooked sausage (like Italian sausage), remove the casings, crumble, and brown it thoroughly at the start, then continue with the recipe as directed. Be sure it’s fully cooked before returning it to the soup in Step 5.

How can I make Creamy Bean Soup With Sausage spicier?

To amp up the heat, simply use spicy sausage (like hot Italian or andouille), or add a pinch or two of crushed red pepper flakes while sautéing the vegetables. You can also finish with a light swirl of hot sauce at the table.

Can I make Creamy Bean Soup With Sausage in advance?

Definitely! In fact, the flavors only get better as they sit. Make the soup a day ahead, refrigerate overnight, and reheat gently when ready to serve. Just add a splash of broth or cream if it thickens up too much.

Final Thoughts

There’s just something magical about a pot of homemade Creamy Bean Soup With Sausage bubbling away in the kitchen. I hope this recipe finds a spot in your comfort-food rotation—give it a try, and get ready for a soup that’s as cozy as it is delicious!

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