Creamy Bean Soup with Sausage

This creamy bean soup with sausage is my go-to weeknight dinner when I want something hearty but don’t have hours to spend in the kitchen. It’s rich, tomatoey, and comes together in just half an hour.

I’ll never forget the first time I made this soup on a chilly Tuesday evening. I had a pound of Italian sausage in the fridge and three cans of cannellini beans in the pantry. What started as a simple dinner idea turned into our family’s most requested creamy bean soup with sausage. The magic happens when you stir in that Parmesan and top each bowl with punchy red pesto (I use sun-dried tomato pesto). It transforms this easy bean soup into something that tastes like it simmered all day. My kids love dunking crusty bread into the rich, creamy broth, and I love that it’s packed with protein and ready faster than ordering takeout.

What Goes Into This Hearty Bean and Sausage Soup

I always use mild Italian sausage for my family, but feel free to spice things up if you prefer. The combination of cannellini beans and cream creates that luxurious, chowder-like texture everyone loves. You’ll need a large pot and a wooden spoon for this recipe.

• 1 pound Italian sausage, mild or spicy, no casings
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 3 cups chicken broth
• 1/2 cup puréed tomatoes
• 3 ounces tomato paste
• 3 cans (360g/13 oz) cannellini beans, drained and rinsed
• 3/4 cup heavy cream
• 1.5 ounces (about 1/2 cup) grated Parmesan (I prefer freshly grated for best flavor)
• 2 tablespoons chopped parsley
• 8 tablespoons red pesto for serving (sun-dried tomato or roasted red pepper pesto work great)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon chili flakes, more for serving

How To Make This Simple Sausage and Bean Soup

Step 1: Before you begin, mince the garlic, finely chop the onion, remove sausage from casings by slicing along the length and peeling away the casing, and drain and rinse the beans in a colander.

Step 2: Heat olive oil in a large pot over medium high heat. Add sausage and break up the meat into small, bite-sized pieces with a wooden spoon. Cook until browned and no longer pink, about 5 minutes. You want nice golden brown bits for maximum flavor.

Step 3: Add garlic and onion to the browned sausage. Cook until fragrant and the onion becomes translucent, about 3 minutes. The kitchen will smell amazing at this point. Watch the garlic carefully so it doesn’t burn and turn bitter.

Step 4: Stir in all the spices (salt, pepper, thyme, oregano, fennel seeds, and chili flakes). Cook for 1 minute more, stirring constantly so the spices don’t burn. This step blooms the spices and releases their full flavor. The fennel seeds add a subtle, pleasant aroma.

Step 5: Pour in chicken broth, add puréed tomatoes and tomato paste. Stir everything together and bring to a boil. Add the cannellini beans, stir well, then lower the heat to a gentle simmer. Cover and let it simmer for 15 minutes, stirring occasionally to prevent sticking. The soup should be bubbling gently and the beans will become tender and creamy.

Step 6: When the soup has simmered and the flavors have melded together, pour in the heavy cream and stir gently to combine. The soup will transform into a gorgeous creamy consistency and become noticeably lighter in color. Turn off the heat and stir in the Parmesan until it melts smoothly into the soup.

Step 7: Finish with some extra black pepper and fresh chopped parsley. Taste and adjust salt as needed. Every broth is different, so this final seasoning step ensures your creamy bean soup with sausage is perfectly seasoned. Serve in bowls with crusty bread on the side. Dollop each bowl generously with red pesto (don’t skip this, it truly elevates the soup) and sprinkle with red pepper flakes. The red pesto adds a bright, garlicky punch that cuts through the richness beautifully.

Perfect Pairings For Your Creamy Bean Soup

This hearty soup pairs wonderfully with simple sides that complement its rich, tomatoey flavor.

Crusty Bread: A warm baguette or sourdough loaf is essential for dunking into the creamy broth. The crispy crust and soft interior soak up all that delicious flavor.

Simple Green Salad: A crisp salad with mixed greens, cucumber, and a light vinaigrette provides a refreshing contrast to the richness of this creamy bean soup with sausage.

Garlic Bread: Double down on the Italian flavors with buttery, toasted garlic bread. It’s perfect for mopping up every last drop.

Roasted Vegetables: Roasted broccoli or Brussels sprouts add a nutritious, slightly charred element that balances the soup’s creaminess.

More Quick Bean and Sausage Soups

This creamy bean soup with sausage is perfect for busy weeknights, and pairs wonderfully with other Italian-inspired options. For a heartier version with vegetables and kale, the Italian Sausage and White Bean Soup creates a complete one-pot meal. When you want slow cooker convenience, the 15 Bean Soup Slow Cooker with ham delivers similar hearty flavors.

For bacon-forward variations, try the White Bean Soup with Bacon featuring a Tuscan-style parmesan rind, or the simpler Bean with Bacon Soup. These protein-rich soups are perfect for meal prep and taste even better the next day.

Keeping Your Soup Fresh and Delicious

This creamy bean soup with sausage stores beautifully, making it perfect for meal prep. I often make a double batch on Sunday and enjoy it throughout the week.

Allow the soup to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days. When reheating, warm it gently in a saucepan over medium heat. You may need to add a splash of water or broth to thin it out slightly, as it thickens when cold.

For longer storage, this soup freezes wonderfully for up to 3 months. Use freezer-safe containers and leave at least 1 inch of headspace to allow for expansion. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

Pro tip: I sometimes freeze individual portions in mason jars for quick grab-and-go lunches. Just remember to leave that headspace and don’t tighten the lid until the soup is fully frozen.

Common Questions About Bean and Sausage Soup

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