This creamy bean soup with sausage is a warm and hearty delight! Packed with protein, it combines tender beans, savory sausage, and a luscious broth that feels like a hug in a bowl.
You know what’s great? It’s super easy to make! Just toss everything in a pot, let it simmer, and enjoy. I love serving it with some crusty bread for a perfect meal!
Key Ingredients & Substitutions
Italian Sausage: This is the star of the soup! You can use mild or spicy sausage based on your taste preference. If you want a lighter option, try turkey sausage or even plant-based sausage for a vegetarian twist.
White Beans: Cannellini and great northern beans are perfect choices, but navy beans or chickpeas can also work well. If you’re in a pinch, canned beans save time; just rinse them before adding to your soup.
Heavy Cream: For a lighter version, you can substitute half-and-half or even oat milk. Just keep in mind that it won’t be as creamy. I love using cream for its rich texture, but the soup will still be delicious with lighter options!
Chicken Broth: If you’re vegetarian or vegan, opt for vegetable broth. The flavor will still be robust without the meat, proving that you can enjoy a hearty soup without animal products!
How Do You Get the Perfect Creamy Texture?
Creating that creamy texture is key for this soup! Here’s how to achieve it:
- After simmering the soup for 15 minutes, use an immersion blender to puree a portion of it directly in the pot. This method is easy and minimizes cleanup!
- If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender. Blend until smooth, then mix it back into the pot.
- Remember to blend just enough to retain some whole beans for texture. This balance is what makes the soup enjoyable!
Finally, add the cream at low heat to prevent curdling and stir slowly to combine. This step is crucial for achieving that rich, creamy flavor!
How to Make Creamy Bean Soup with Sausage
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy), sliced into rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups cooked white beans (cannellini or great northern beans), drained if canned
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
For Serving:
- Crusty bread (for dipping and enjoying)
How Much Time Will You Need?
This creamy bean soup will take about 30 minutes to prepare. You’ll spend around 10 minutes getting your ingredients ready and then about 20 minutes cooking. While it simmers on the stove, your kitchen will fill with delightful aromas!
Step-by-Step Instructions:
1. Sauté the Sausage:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the sliced sausage and cook them for about 5-7 minutes. Keep stirring occasionally until they are nice and browned. When they’re done, carefully remove the sausage from the pot and set them aside on a plate.
2. Cook the Vegetables:
In the same pot, add the chopped onion. Sauté it for about 4-5 minutes until it becomes translucent. Then, toss in the minced garlic and cook for another minute until you can smell the lovely garlic aroma!
3. Add the Beans and Broth:
Now it’s time to stir in the cooked white beans, the drained diced tomatoes, dried thyme, smoked paprika (if you’re using it), and the chicken broth. Bring everything to a gentle simmer on the stove.
4. Let It Simmer:
Let your soup simmer on low for about 15 minutes. This is when all of the flavors mingle together and create that delicious taste! Stir occasionally to make sure nothing sticks to the bottom.
5. Blend for Creaminess:
Using an immersion blender, carefully blend the soup right in the pot for a couple of seconds to create a creamy texture. You still want some beans to remain whole for texture. If you don’t have an immersion blender, transfer half the soup to a blender, purée it, and then mix it back into the pot.
6. Finish It Off:
Stir in the heavy cream and the cooked sausage slices. Warm the soup through on low heat for an additional 5 minutes but avoid boiling it after adding the cream to keep it smooth.
7. Season and Serve:
Finally, taste your soup and add salt and pepper as needed. Serve your delicious creamy bean soup hot, garnished with fresh parsley and a sprinkle of black pepper on top. Pair it with crusty bread for the perfect meal!
Enjoy the rich, creamy, and comforting qualities of your homemade bean and sausage soup!
Can I Use Different Types of Sausage?
Absolutely! While Italian sausage is traditional, you can experiment with other types like chicken sausage, turkey sausage, or even a plant-based sausage for a vegetarian version. Just choose a flavor you enjoy!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free option, try using coconut milk or almond milk, though the flavor will be slightly different.
How to Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally for even heating. If the soup thickens in the fridge, you can add a splash of broth or water when reheating to achieve your desired consistency.
Can I Add More Vegetables?
Definitely! This soup is very adaptable. You can add veggies like spinach, carrot, or kale for extra nutrition. Just sauté them along with the onions to ensure they are tender before adding the beans and broth!