This creamy bean soup with sausage is like a warm hug in a bowl! Packed with white beans and flavorful sausage, it’s hearty and satisfying.
Making this soup is a breeze! Just toss everything in and let it simmer. I love serving it with crusty bread, so I can soak up every drop of goodness. Yum!
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, olive oil adds richness. For a different flavor, try using avocado oil or butter. Both work well and can give a unique twist to your dish.
Sausage: I love using Italian sausage for extra zest, but you can switch to kielbasa, chicken sausage, or even a plant-based sausage for a lighter option. Just be mindful of the seasoning levels in your substitute.
White Beans: Cannellini beans have a creamy texture that suits this recipe beautifully. If you can’t find them, navy beans or great northern beans can work just as well. Dried beans also can be used, just ensure they’re cooked properly.
Heavy Cream: This gives the soup its creaminess, but if you prefer a lighter version, try using half-and-half or even coconut milk for a dairy-free option. It will alter the flavor slightly but is still delicious!
How Do You Make Sure the Soup is Creamy and Full of Flavor?
The technique of blending part of the soup is crucial in achieving that creamy texture. Here’s how to do it successfully:
- After simmering the soup, focus on gently blending it. If you have an immersion blender, it’s super easy: just blend until you achieve your desired consistency.
- If using a regular blender, allow the soup to cool a bit before blending. Always blend in small batches to prevent splatter.
- Return blended soup to the pot, then stir in the heavy cream and sausage. Heating it gently will keep your soup rich and creamy.
Always taste and adjust seasoning before serving! Enjoy with crusty bread for a complete, satisfying meal!
How to Make Creamy Bean Soup with Sausage
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 12 oz (340 g) sausage links (e.g., Italian or smoked sausage), sliced into rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups cooked white beans (cannellini or navy beans), drained and rinsed if canned
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Optional: crusty bread for serving
How Much Time Will You Need?
This creamy bean soup takes about 10 minutes to prepare and around 30 minutes to cook, making the total time around 40 minutes. It’s a quick and easy meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Brown the Sausage:
Start by heating the olive oil in a large pot over medium heat. Add the sliced sausage and cook until it turns golden brown on both sides, which should take about 5-7 minutes. Once browned, transfer the sausage to a plate and set it aside.
2. Sauté the Aromatics:
In the same pot, add the chopped onion. Sauté until the onion is soft and translucent, which should take about 3-4 minutes. Next, stir in the minced garlic and continue to cook for about 30 seconds, just until you can smell that wonderful garlic aroma.
3. Add Spices and Beans:
Sprinkle in the smoked paprika and dried thyme, allowing the spices to bloom in the hot oil for a minute. Then, add the cooked white beans and chicken broth to the pot. Bring everything to a gentle boil, then reduce the heat to low and let it simmer for about 10-15 minutes. This lets all those delicious flavors meld together!
4. Blend for Creaminess:
To achieve a creamy texture, use an immersion blender to partially puree the soup. This allows some beans to remain intact for a satisfying bite. If you don’t have an immersion blender, you can carefully blend half of the soup in a regular blender and then return it to the pot.
5. Stir in Cream and Sausage:
After blending, stir in the heavy cream and return the browned sausage to the pot. Stir to combine and heat everything through for about 5 minutes, but remember, do not boil it after adding the cream!
6. Season and Serve:
Finally, season the soup with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve with crusty bread on the side for dipping.
Enjoy your warm and creamy bean soup with tasty sausage! It’s a perfect dish for cozy nights!
Can I Use Different Types of Sausage?
Absolutely! While Italian sausage is a great choice for flavor, you can use smoked sausage, chicken sausage, or even vegetarian options. Just ensure that the sausage you select complements the other flavors in the soup.
Can I Make This Soup Ahead of Time?
Yes, this soup can be made ahead! Simply prepare it and store it in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth or cream to maintain creaminess.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk can be substituted for heavy cream. For a dairy-free version, try using coconut milk or cashew cream, which will also add a lovely flavor!
How to Store Leftover Soup?
Leftover soup should be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just be sure to leave some space in the container as soup expands when frozen!
