Creamy Bean Soup with Sausage – The Ultimate Comfort in a Bowl

When the temperatures drop and cozy dinners call your name, nothing hits the spot quite like a bowl of Creamy Bean Soup with Sausage. This rich, hearty dish combines tender white beans, smoky sausage, and creamy broth for a meal that’s both nourishing and soul-warming. Whether you’re feeding your family or prepping for a week of comforting lunches, this recipe is a must-try for any soup lover.

It’s the kind of recipe that feels like it’s been passed down through generations—simple ingredients, bold flavors, and an aroma that fills your kitchen with warmth. The creamy texture is perfectly balanced by the smoky bite of sausage and the earthy, satisfying flavor of beans.

Why You’ll Love This Creamy Bean Soup

• Hearty and filling: Packed with protein and fiber, it’s a complete meal in a bowl.
• Simple ingredients: Uses pantry staples like beans, broth, and veggies.
• Customizable: You can swap beans, add greens, or adjust creaminess.
• Freezer-friendly: Perfect for make-ahead meals or meal prep.
• Comfort food perfection: Creamy, savory, and full of smoky depth.

Ingredients

For the Soup

• 2 tbsp olive oil
• 1 lb smoked sausage (such as kielbasa), sliced into rounds
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup heavy cream (or half-and-half for lighter option)
• 2 tbsp all-purpose flour (for thickening, optional)
• 2 tbsp butter
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Brown the sausage:
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until golden and slightly crispy on the edges, about 5–6 minutes. Remove sausage with a slotted spoon and set aside.
2. Sauté the vegetables:
   In the same pot, add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften. Add garlic and cook for another minute until fragrant.
3. Add beans and seasonings:
   Stir in the drained beans, thyme, smoked paprika, and red pepper flakes. Mix to coat the beans and vegetables evenly with the spices.
4. Pour in the broth:
   Add the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low and simmer uncovered for 20–25 minutes, letting the flavors meld together.
5. Thicken the soup (optional):
   For a thicker consistency, melt butter in a small saucepan and whisk in the flour to make a roux. Stir for 2 minutes, then slowly whisk in ½ cup of the hot soup broth until smooth. Add this mixture back into the main pot and stir well.
6. Make it creamy:
   Pour in the heavy cream, stirring constantly. Return the browned sausage to the pot and let everything simmer together for another 10 minutes.
7. Add cheese and garnish:
   Stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.

Creamy Bean Soup with Sausage

A hearty, smoky, and comforting creamy bean soup loaded with sausage, vegetables, and herbs — perfect for chilly days.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: American, Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 2 tbsp olive oil
• 1 lb smoked sausage sliced
• 1 onion diced
• 2 carrots chopped
• 2 celery stalks chopped
• 3 cloves garlic minced
• 2 cans white beans drained and rinsed
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 cup heavy cream
• 0.25 cup Parmesan cheese grated
• 2 tbsp butter
• 2 tbsp flour optional, for thickening
• Salt and pepper to taste
• Fresh parsley for garnish

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons

Method

 

1. Brown sausage in olive oil until golden; remove and set aside.
2. Sauté onion, carrots, and celery for 5 minutes, then add garlic and cook another minute.
3. Stir in beans, thyme, paprika, and broth; bring to a boil, then simmer for 20–25 minutes.
4. Whisk butter and flour in a pan to form a roux; mix with a ladle of hot soup, then stir back into pot.
5. Stir in cream and return sausage to the pot. Simmer 10 minutes.
6. Add Parmesan, season with salt and pepper, and garnish with parsley before serving.

Notes

For extra richness, add a spoonful of sour cream before serving.

Tips for the Perfect Creamy Bean Soup

• Use quality sausage: A smoky kielbasa or spicy andouille sausage gives your soup incredible depth of flavor.
• Don’t skip the browning: Those caramelized sausage bits at the bottom of the pot (fond) add essential flavor to your broth.
• Adjust creaminess: You can swap heavy cream for half-and-half or even coconut milk for a dairy-free option.
• Use homemade broth: If you have time, use homemade chicken stock—it enhances the flavor beautifully.
• Make it vegetarian: Omit the sausage and use vegetable broth; add smoked paprika or liquid smoke for that “smoky” taste.

Variations

• Tuscan Twist: Add a handful of kale or spinach near the end for a burst of color and nutrients.
• Spicy Cajun: Use Cajun sausage and add a pinch of cayenne for heat.
• Rustic Farmhouse Style: Mash some of the beans in the pot for a thicker, more rustic texture.
• Bacon Lovers: Stir in crispy bacon bits along with the sausage for extra smokiness.
• Slow Cooker Method: Combine all ingredients except the cream and cheese in a slow cooker. Cook on low for 6–7 hours or high for 3–4. Stir in cream and cheese just before serving.

Serving Suggestions

Serve Creamy Bean Soup with Sausage hot, with a slice of crusty bread, garlic toast, or even a side salad. For an elevated presentation, drizzle a touch of olive oil or add a sprinkle of chili flakes on top before serving.

This soup pairs beautifully with:

• Buttery biscuits or cornbread
• Roasted vegetables
• A crisp white wine like Sauvignon Blanc

Storage & Freezing

This soup stores well for up to 4 days in the refrigerator. Let it cool completely before storing in an airtight container.

To freeze, ladle cooled soup into freezer-safe bags or containers and store for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or cream if it thickens too much.

Fun Fact

White bean soups like this have roots in European country cooking—especially in Italy and France, where beans and sausage were pantry staples. Over time, American home cooks adapted it with cream and smoked meats, creating the creamy, indulgent version we know today.

Final Thoughts

This Creamy Bean Soup with Sausage is the epitome of comfort food. It’s rich, satisfying, and endlessly adaptable—perfect for cozy nights or family gatherings. Once you make it, it’ll quickly become a household favorite you return to again and again.