Description
Creamy Bean Soup with Sausage is the ultimate cozy winter soup—hearty, creamy, and packed with smoky sausage, tender vegetables, and nourishing white beans. Comforting and family-friendly, it’s a one-pot recipe perfect for weeknights, snowy evenings, or casual entertaining.
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)
Instructions
-
Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, about 5 minutes. Remove and set aside.
-
Add onion, carrots, and celery to the same pot. Sauté 5–7 minutes until softened. Stir in garlic and cook 1–2 minutes.
-
Pour in chicken broth. Add beans, paprika, thyme, and bay leaf. Stir well.
-
Bring to a boil, then reduce heat. Cover and simmer 20 minutes.
-
Remove bay leaf. Puree half the soup with an immersion blender (or blend 2 cups, then return to pot).
-
Stir sausage back in. Add cream if using. Season with salt and pepper.
-
Ladle into bowls, garnish with parsley, and serve with bread.
Notes
Use smoked sausage for bolder flavor, or plant-based sausage for a vegetarian version.
Leave out the cream for a dairy-free soup; blended beans make it creamy enough.
Soup tastes even better the next day—perfect for meal prep.
Freeze without cream for best texture; stir in cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American