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Cozy Creamy Bean Soup With Sausage

This warm and hearty cozy creamy bean soup with sausage is perfect for chilly days. It combines the goodness of beans with savory sausage and a rich, creamy broth, making it a satisfying meal in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon or spatula
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Ladle
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound Italian sausage mild or spicy, according to preference
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups chicken or vegetable broth
  • 2 15-ounce cans white beans, drained and rinsed like cannellini or great northern
  • 1 cup heavy cream can substitute half-and-half for a lighter version
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • to garnish fresh parsley, chopped

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the Italian sausage to the pot, breaking it up into smaller pieces. Cook until browned and no longer pink, about 7-10 minutes.
  • Add the diced carrots and celery to the pot, stirring well. Cook for another 5 minutes until the vegetables start to soften.
  • Pour in the chicken or vegetable broth and bring the mixture to a boil.
  • Stir in the white beans, heavy cream, dried thyme, and smoked paprika. Reduce the heat to a simmer and cook for an additional 10-15 minutes to allow the flavors to meld.
  • Season with salt and pepper to taste. If desired, use an immersion blender to blend some of the soup for a creamier texture, leaving some beans whole for added texture.
  • Serve hot, garnished with fresh parsley.

Notes

For a lighter version, you can substitute half-and-half for the heavy cream.
Feel free to add other vegetables such as spinach or kale for added nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat on the stovetop or in the microwave before serving.