Description
Creamy Bean Soup with Sausage is a hearty, one-pot comfort meal that marries tender white beans, perfectly seasoned sausage, and bright vegetables in a silky broth—a dish that’s quick to prepare, pantry-friendly, and dazzling at any table.
Ingredients
1 lb sausage (smoked, spicy, Italian, turkey, or chicken), sliced,2 tbsp olive oil,1 medium onion, diced,2 carrots, diced,2 celery ribs, diced,2 cloves garlic, minced,1 tsp dried thyme (or 1 tbsp fresh),1 bay leaf,2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed,4 cups low-sodium chicken broth (or vegetable broth for vegetarian),1/2 cup heavy cream,Salt and pepper, to taste,Optional garnish: fresh parsley, cracked black pepper, grated Parmesan, olive oil
Instructions
Heat olive oil in a large pot over medium heat. Add sausage slices and cook until browned and caramelized; remove and set aside.,If needed, add a bit more oil, then sauté onion, carrots, and celery until softened, about 5–7 minutes.,Add garlic and thyme; cook 1 more minute until fragrant.,Return sausage to the pot along with beans, bay leaf, and broth. Bring to a simmer, reduce heat, and cook uncovered for 20–25 minutes.,Remove bay leaf, lower heat, stir in heavy cream, and season with salt and pepper. Warm through gently—don’t let it boil after adding cream.,Ladle into bowls and garnish with parsley, cracked pepper, Parmesan, or olive oil as desired.
Notes
Use smoked sausage, kielbasa, or spicy Italian for bold flavor; or choose turkey/chicken sausage to lighten it up.,Swap cannellini for navy or pinto beans—choose varieties that hold their shape.,Make gluten-free by ensuring sausage and broth are gluten-free.,Vegetarian version: skip sausage, use vegetable broth, and add mushrooms or smoked paprika for depth.,Slow cooker option: brown sausage and veggies first, then cook on low 6 hr and stir in cream before serving.
