Here’s a rich and satisfying soup I absolutely love—hearty beans and savory sausage in a creamy, flavorful broth that’s perfect for warming up on cooler evenings.

Why You’ll Love This Recipe

I love how this soup brings comforting creaminess and bold sausage flavor together in one bowl. The beans lend a silky body while the sausage adds savory depth and texture. It’s quick to assemble and hits the spot when I want something both nourishing and indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound sausage (Italian sausage or smoked sausage), sliced or crumbled
1 tablespoon olive oil (if using lean sausage)
1 medium onion, diced
2–3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 teaspoon dried thyme or rosemary
1 bay leaf
6 cups chicken or vegetable broth
2 (15 oz) cans white beans (such as cannellini or Great Northern), drained and rinsed
1 cup heavy cream or half‑and‑half
Salt and pepper, to taste
Optional: squeeze of lemon juice, chopped fresh parsley, grated Parmesan

Directions

I heat olive oil in a large pot over medium-high heat (or skip oil if sausage is fatty). I add sausage and cook until browned and fragrant—breaking it up if it’s crumbled. I remove and set aside.
In the same pot, I sauté onion, carrots, and celery until softened, about 5–7 minutes. I stir in garlic, thyme, and the bay leaf, cooking another minute.
I return the sausage to the pot and stir in broth and beans. I bring everything to a gentle simmer and let it cook for about 15 minutes so flavors meld.
I remove the bay leaf, then stir in the cream. I simmer another 3–5 minutes until the soup is creamy and slightly thickened.
If I want it thicker or creamier, I mash a cup of beans with a spoon or blend a bit, then stir back in.
I taste and adjust seasoning with salt, pepper, and a splash of lemon juice if using. I garnish with parsley or Parmesan before serving.

Servings And Timing

Servings: I usually make enough for 4–6 bowls
Prep time: about 10 minutes
Cook time: around 25 minutes (including simmer and final blending)
Total time: roughly 35 minutes

Variations

I swap white beans for cannellini, navy or pinto beans depending on texture I want.
I stir in chopped kale or spinach toward the end for a leafy boost.
I add diced potatoes or shredded zucchini for added heartiness.
I omit the cream and blend more beans for a naturally thick and dairy-free version.

Storage/Reheating

I let the soup cool before storing it in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it over low heat on the stove—stirring occasionally and adding a splash of broth if too thick. I avoid reheating in the microwave to preserve creaminess. I don’t freeze the version with cream, but I’ll freeze the base (broth + beans + sausage) separately without dairy and add cream after thawing.

Creamy Bean Soup With Sausage

FAQs

Can I Use Pre-Cooked Sausage?

Absolutely—I use sliced or crumbled pre-cooked sausage. I just warm it through with the sautéed vegetables before adding beans and broth.

Is It Possible To Make This Dairy-Free?

Yes—I omit the cream and blitz slightly more beans to thicken the soup. I might stir in coconut milk or a dairy-free cream alternative as well.

Can I Make This Ahead For Meal Prep?

Definitely—I’ll prepare the base and refrigerate. I add cream and reheat when serving for the best texture and flavor.

How Do I Make It Less Rich?

I reduce or skip the cream and rely on mashed beans to give body. I also choose lean sausage or swap to turkey sausage if I want lower fat.

Can I Add More Vegetables?

Yes—chopped zucchini, diced potato, chopped bell pepper or shredded greens all work nicely. I add them early so they soften as the soup cooks.

Conclusion

I absolutely enjoy making creamy bean soup with sausage—it’s hearty, flavorful, and makes me feel warm and satisfied with every spoonful. Between the beans, sausage, and creamy broth, it’s a meal that feels both nourishing and indulgent. I hope you enjoy it as much as I do!