This creamy bean soup with sausage is a warm hug in a bowl! It combines hearty beans and savory sausage, creating a delicious blend that’s oh-so-comforting.
The best part? It’s super easy to make and perfect for chilly days. I love serving this with some crusty bread on the side—trust me, you’ll want to soak up every bit!
Key Ingredients & Substitutions
Italian Sausage: I love using Italian sausage for its delicious, seasoned flavor. If you prefer a leaner option, turkey sausage works well too. You can also use plant-based sausage for a vegetarian version!
Cannellini Beans: These white beans give the soup creaminess and substance. If you can’t find them, feel free to substitute with great northern beans or navy beans. Both will work nicely!
Heavy Cream: Heavy cream adds rich creaminess to the soup, but if you’re looking for a lighter option, you can use half-and-half or whole milk. For dairy-free, try coconut milk or a cashew cream substitute.
Chicken Broth: I prefer homemade chicken broth for a richer taste, but any store-bought version works too. Vegetable broth can be used if you want a vegetarian soup.
How Do I Ensure My Soup Has the Right Creamy Consistency?
Getting the perfect creamy texture in this soup is all about technique! Here’s how you can achieve it:
- When simmering the soup, use a potato masher or an immersion blender to gently mash some of the beans. This releases starches that naturally thicken the soup.
- Don’t forget to heat the cream gently; boiling can cause it to separate. Adding it on low heat will ensure smoothness.
- Adjust the amount of broth based on your desired thickness—use less for a thicker soup and more for a brothier version.
Creamy Bean Soup with Sausage
Ingredients:
- 1 lb Italian sausage (mild or spicy, according to preference), casings removed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (optional, for some heat)
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley, chopped (for garnish)
- Crusty bread, for serving
Time Needed:
You’ll need about 10 minutes for preparation and around 30 minutes for cooking. Total time is about 40 minutes, making it perfect for a cozy weeknight meal!
Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot over medium heat. Once hot, add the sausage. Cook it, breaking it up with a spoon, until it’s browned and cooked through (about 6-8 minutes). This step adds great flavor to your soup!
2. Sauté the Vegetables:
Add the finely chopped onion to the pot with the sausage. Sauté until the onion is softened and translucent, which should take about 5 minutes. Then, stir in the minced garlic and let it cook for about 1 minute until it smells amazing!
3. Add the Broth and Beans:
Pour in the chicken broth and make sure to scrape the bottom of the pot to loosen any tasty bits stuck there. Then, add the rinsed cannellini beans, smoked paprika, and crushed red pepper flakes (if using). Stir everything together.
4. Simmer the Soup:
Bring the soup to a boil, then lower the heat to a simmer. Let it cook for about 15 minutes. This gives the flavors time to blend beautifully.
5. Mash and Cream:
Using a potato masher or an immersion blender, gently mash some of the beans in the soup. This helps thicken it while keeping plenty of whole beans. Now, stir in the heavy cream and let it heat through for about 3-5 minutes. Just remember, don’t let it boil after adding the cream!
6. Season and Serve:
Give it a taste and add salt and pepper as needed. Ladle the soup into bowls, sprinkle with fresh thyme or parsley for a touch of color, and serve with crusty bread on the side for dipping. Enjoy!
This creamy bean soup with sausage is rich, comforting, and bursting with flavor—perfect for those chilly evenings or anytime you need a warm bowl of goodness!
Can I Use a Different Type of Sausage?
Absolutely! While Italian sausage is delicious, you can use turkey sausage for a leaner option or even a spicy chorizo for a kick. Just ensure it’s fully cooked before adding it to the soup!
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, simply omit the sausage and replace the chicken broth with vegetable broth. You can add some sautéed mushrooms for extra flavor and texture.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of broth or cream if needed to restore creaminess.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove.