This Healthy Creamy Bean Soup with Sausage is warm and cozy, featuring wholesome beans and flavorful sausage. It’s creamy without feeling heavy, making it just right for a comforting meal!
I love how easy it is to make—just toss everything into the pot and let it simmer! Plus, it’s perfect for leftovers and keeps getting tastier the next day. Yum! 😋
Key Ingredients & Substitutions
Turkey Sausage: Lean turkey sausage adds flavor without too much fat. If you prefer, swap it for chicken sausage or a plant-based sausage for a vegetarian version!
Butternut Squash: This gives the soup a wonderful creaminess. If it’s hard to find, sweet potatoes or carrots work great too.
Cannellini Beans: These beans provide protein and a nice creamy texture. You can use black beans or chickpeas as alternatives if you like a different flavor.
Spinach: Fresh spinach adds color and nutrients. Kale or Swiss chard can be used instead, but add them a bit earlier in the cooking process.
Dried Cranberries: They bring a touch of sweetness to balance the savory sausage. You could use raisins or chopped apples too, for a similar effect.
How Do I Get the Perfect Creamy Texture in My Soup?
To achieve that creamy texture without heavy cream, you can use an immersion blender. Here’s how to do it:
- Once the veggies are tender, take out a part of the soup using a ladle.
- Blend it until smooth and return it to the pot. This keeps the soup thick but still has some chunks for heartiness.
- Don’t have an immersion blender? No worries! Just transfer half to a regular blender. Be cautious with hot soup!
Your soup will be nice and creamy just by blending part of it! Enjoy the delicious blend of flavors and textures!
Healthy Creamy Bean Soup with Sausage
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) lean Italian turkey sausage, casings removed and crumbled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and diced
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water (adjust as needed)
- 2 cups fresh spinach leaves
- 1/4 cup dried cranberries
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This delicious soup takes about 15 minutes for prep and 30-35 minutes for cooking. In total, you’re looking at about 50 minutes to have a warm, hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the crumbled turkey sausage and cook, breaking it apart with a spoon, until browned and cooked through, which will take about 6-8 minutes. When done, remove the sausage with a slotted spoon and set aside.
2. Sauté the Vegetables:
In the same pot, add the diced onion and carrots. Sauté until the onion is translucent and the carrots begin to soften, about 5 minutes. Now, add the minced garlic and cook for another minute until fragrant.
3. Add the Rest of the Ingredients:
Stir in the cubed butternut squash, drained beans, oregano, thyme, salt, and pepper. Pour in the chicken broth and one cup of water. Stir well and bring the soup to a boil.
4. Simmer the Soup:
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the squash and carrots are tender.
5. Blend for Creaminess:
Using an immersion blender, partially puree the soup directly in the pot, keeping some chunks for texture. If you don’t have an immersion blender, you can carefully blend half the soup in a regular blender and then return it to the pot.
6. Add the Sausage and Spinach:
Stir the cooked sausage back into the pot, then add the fresh spinach leaves. Cook for another 2-3 minutes until the spinach has wilted.
7. Finish and Serve:
Take the soup off the heat and stir in the dried cranberries. If you’re using Parmesan cheese, sprinkle it on top! Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Your nourishing, hearty, and creamy bean soup with savory sausage is ready to be relished, with delightful bursts of sweetness from the cranberries. Happy cooking!
Can I Use Different Types of Beans?
Absolutely! While cannellini and great northern beans are suggested for their creamy texture, you can also use black beans or chickpeas for a different flavor and a nice twist to the soup.
Is There a Way to Make This Soup Vegetarian?
Yes! Simply omit the turkey sausage and replace the chicken broth with vegetable broth. You can add more vegetables like mushrooms or bell peppers for added flavor and texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of water or broth if it thickens up too much.
Can I Freeze This Soup?
Absolutely! This soup freezes well. Just let it cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating!