Name: Creamy Bean Soup with Sausage
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tbsp (15 ml) olive oil; 12 oz (340 g) turkey or chicken sausage, sliced; 1 medium onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 4 cups (960 ml) chicken broth; 3 cans (15 oz / 425 g each) white beans (cannellini or great northern), drained and rinsed; 1 tsp (5 g) smoked paprika; 1 tsp (1 g) dried thyme; 1 bay leaf; ½ cup (120 ml) heavy cream (optional); Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (for garnish)

Jump to Recipe

When the air gets crisp and you’re pulling out those chunky sweaters, nothing beats a steaming bowl of Creamy Bean Soup with Sausage. It’s hearty, it’s filling, and it’s the kind of comforting dinner that warms you from the inside out. With creamy white beans, smoky sausage, and tender veggies, this sausage soup recipe is the definition of cozy winter soup bliss. The best part? It’s simple enough for a weeknight but special enough to share with friends.

Life has a way of pulling us in all directions—kids’ activities, endless work emails, and the occasional “what’s for dinner?” panic. That’s where this hearty bean soup steps in. It’s the ultimate one-pot wonder: nourishing, flavorful, and ready with minimal effort. A few pantry staples and some sausage are all you need to create a bowl that feels like a warm hug.

Why You’ll Love This Creamy Bean Soup with Sausage

Creamy white beans blended with broth for rich texture without being too heavy.
Smoked turkey or chicken sausage keeps it flavorful yet lighter than traditional options.
A sausage soup recipe that’s both filling and family-friendly.
Perfect for busy nights or leisurely weekends.

Ingredients

1 tbsp (15 ml) olive oil
12 oz (340 g) turkey sausage or chicken sausage, sliced
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups (960 ml) chicken broth
3 cans (15 oz / 425 g each) white beans (cannellini or great northern), drained and rinsed
1 tsp (5 g) smoked paprika
1 tsp (1 g) dried thyme
1 bay leaf
½ cup (120 ml) heavy cream (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Steps to Make It

Heat olive oil in a large pot over medium heat. Add sausage slices and cook until browned, about 5 minutes. Remove and set aside.
In the same pot, add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for 1–2 minutes.
Pour in chicken broth. Stir in white beans, smoked paprika, thyme, and bay leaf. Mix well.
Bring to a gentle boil, then reduce heat. Cover and simmer for 20 minutes.
Remove the bay leaf. Puree about half the soup using an immersion blender (or carefully blend 2 cups in a blender and return to pot).
Stir sausage back into soup. Add cream if desired. Season with salt and black pepper.
Ladle into bowls, garnish with parsley, and serve with crusty bread.

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 6 | Calories: 300–350

Cooking Tips

Want to make this creamy bean soup even more irresistible? Try swapping in smoked sausage if you like a bolder flavor. If you’re dairy-free, leave out the cream—the pureed beans give the broth plenty of body on their own. For a thicker soup, mash a few extra beans against the side of the pot. And don’t forget the bread! A rustic baguette or homemade cornbread is the perfect companion for dipping into the creamy broth.

If you’re cooking ahead, this sausage soup recipe actually tastes even better the next day as the flavors deepen overnight. Just store it in the fridge and reheat gently on the stove.

A Little Story From My Kitchen

This recipe was born out of one chilly night when my family came home from sledding, cheeks red and fingers frozen. We needed something warming—and fast. I had beans, sausage, and a few veggies on hand, so into the pot they went. By the time everyone had shed their snow gear, a pot of Creamy Bean Soup with Sausage was ready. The kids dunked bread, my husband went back for seconds, and I realized I’d found our new winter tradition.

Now, whenever the weather dips, this soup makes its way onto our table. It’s a reminder that sometimes the simplest meals bring the most comfort.

What to Serve with Creamy Bean Soup with Sausage

While this soup shines on its own, pairing it with the right sides can elevate dinner. A loaf of crusty bread is non-negotiable (trust me, you’ll want to mop up every drop). For something fresh, a simple green salad with vinaigrette balances the richness. If you’re entertaining, serve it alongside a cheese board for a rustic, cozy spread. And on the extra-chilly nights? A glass of red wine or hot apple cider is the perfect match.

How to Store Leftovers

Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 4 days. The flavors only get better as they mingle. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, thaw overnight in the fridge and warm gently on the stove. Add a splash of broth if the soup thickens too much after sitting.

If you plan to freeze, consider leaving out the cream and adding it fresh when reheating for the best texture.

FAQs

Can I use dried beans instead of canned?

Yes! Just soak them overnight and cook until tender before adding to the soup. It’ll take longer but adds great flavor.

Can I make this vegetarian?

Absolutely. Swap the sausage for plant-based sausage and use vegetable broth instead of chicken broth.

What’s the best sausage to use?

Turkey or chicken sausage keeps it light, but pork sausage or even kielbasa can be used if you want a richer taste.

How creamy should it be?

That’s up to you! Blend more of the soup for a smoother texture or leave it chunky for a rustic feel.

When winter nights call for comfort, Creamy Bean Soup with Sausage always answers. With creamy white beans, smoky sausage, and a broth that hugs you from the inside, it’s everything a cozy winter soup should be. Simple, hearty, and made with love—it’s a recipe worth repeating all season long.

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