Creamy Bean Soup with Sausage

This soup season will be the best one yet with this Creamy Bean Soup with Sausage on the table! It’s an easy one-pot recipe that combines smoky kielbasa, cannellini beans, and vegetables in a rich and creamy broth. It’s perfect for any cold-weather dinner or your meal prep!

When the temperatures drop, there’s nothing I crave more than a steaming hot bowl of soup. The creamier, the better! 

Luckily, this Creamy Bean Soup checks all of my comfort food boxes with its bold, smoky, and creamy flavors in every slurp. If you love my Polish Kielbasa Soup, you’ll love this white bean soup as well.

Picture soft and creamy white beans, smoked kielbasa sausage, vegetables, and spinach swimming in a silky smooth and well-seasoned broth. Every bowl is warm, soothing, and deeply flavorful, making it a recipe you’ll want to keep on repeat when it’s cold outside.

You can even make it for meal prep or save the leftovers for the next day. Trust me, this soup tastes even better after it sits! It’s a cold-weather comfort food you definitely do not want to skip.

Ingredients 

• Kielbasa sausage – Kielbasa has a rich, smoky depth and a firm texture, making it perfect for this soup. Andouille sausage also works well here if you’re looking for a similar yet slightly spicier option. 
• Butter
• Olive oil
• Aromatics – Onions, carrots, and minced garlic build the flavor base. 
• Canned white beans – Cannellini beans are creamy and soft, so they melt into the soup while still making it hearty and satisfying. If you don’t have cannellini beans, use Great Northern beans, navy beans, or butter beans instead.
• Seasonings – You need smoked paprika, Italian seasoning, salt, and pepper. Feel free to use regular sweet paprika if that’s all you have on hand. 
• Chicken stock – Use homemade stock, a good-quality low-sodium store-bought broth, or homemade chicken bone broth. 
• Worcestershire sauce – A little goes a long way! If you need a gluten-free substitute, try tamari instead. 
• Heavy cream – It’s added at the end for a luscious, creamy finish. For a lighter version, use half-and-half or whole milk. 
• Spinach
• Hot sauce – An optional add-in for those who can handle the heat. Try Tabasco, Frank’s RedHot, or even a pinch of red pepper flakes. 
• Parsley

How to make creamy white bean soup with sausage

Add the sausage to a large stockpot and cook over medium heat, stirring occasionally, until lightly browned. Transfer the sausage to a plate and set aside.

In the empty pot, melt the butter and olive oil over medium-high heat. Add the onions and carrots and sauté until they begin to soften. Stir in the garlic and cook just until fragrant.

While the vegetables cook, add half of the beans and 2 cups of broth to a blender or food processor and blend until smooth. 

Pour the pureed beans into the pot along with the remaining whole beans, seasonings, Worcestershire sauce, the rest of the broth, and the browned sausage. Stir everything together and bring the soup to a gentle boil, then reduce the heat and let it simmer.

Finish by stirring the heavy cream and fresh spinach into the soup.

Taste and adjust the seasonings as needed, then garnish with fresh parsley. Enjoy! 

Slow cooker instructions

Brown the sausage in a pan, then set it aside. Add the butter, oil, onions, carrots, and garlic to the empty pan and sauté before transferring them and the sausage to your slow cooker. Add the whole and blended beans, seasonings, Worcestershire sauce, and broth to the pot. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Stir in the heavy cream and spinach at the end.

Instant Pot instructions

Use Sauté mode to brown the sausage, then transfer it to a plate. Sauté the onions, carrots, and garlic in butter and olive oil next. Deglaze the pot with a splash of broth, then add the whole and blended beans, seasonings, Worcestershire sauce, remaining broth, and sausage. Seal the lid and cook on High Pressure for 8 minutes, then perform a quick release. Remove the lid and stir in the heavy cream and spinach.

Tips and tricks

• Dried white beans work just as well as canned beans here. Soak 1 cup of dry beans in water overnight, then drain and simmer them in fresh water until they’re tender (about 1 to 1 ½ hours). 
• Blending half of the beans with some broth is the secret to making this white bean soup extra creamy without needing more heavy cream.
• For a thicker consistency, let the soup simmer uncovered for an additional 5 to 10 minutes.

Variations

Here are some delicious ways to customize this creamy white bean soup: 

• Sausage options – Instead of kielbasa or andouille sausage, make this with smoked chicken or turkey sausage for a leaner option.
• Dairy-free – Replace the butter with extra olive oil and swap the heavy cream for full-fat coconut milk, oat milk, or cashew cream. 
• Vegetable add-ins – Consider cooking bell peppers, zucchini, mushrooms, diced potatoes, sweet potatoes, or parsnips with the carrots and onions. 
• Meaty add-ins – Stir in shredded chicken or crispy bacon at the end for extra protein and flavor.

Serving suggestions

A bowl of this cannellini bean soup with sausage practically begs for a side of crusty bread to soak up the rich, creamy broth. You can’t go wrong with a few slices of sourdough or even garlic bread, but crackers will also do in a pinch.

To make this a meal, pair the soup with your favorite salad, such as: 

Storing

This creamy white bean soup tastes even better the next day! Once it has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 4 days.

Because of the heavy cream, the consistency of the soup may slightly change if it’s frozen. If you plan to freeze it, leave out the cream and add it when reheating. It should freeze well for up to 3 months.

Wine pairings for creamy bean soup with sausage 

This bean and sausage soup pairs beautifully with wines that complement its rich, savory flavors and smoky undertones. Here are a few perfect pairings: 

• A lightly oaked Chardonnay has a velvety texture and subtle notes of butter and vanilla that enhance the soup’s creaminess. 
• For a refreshing contrast, a zesty Sauvignon Blanc with citrus and herbal notes is a great choice. 
• If you prefer red wine, a light-bodied Pinot Noir has enough acidity to balance the creamy broth and complement the smokiness of the sausage. 

​​​​Did you make this creamy bean soup with sausage?

If you loved this creamy white bean sausage soup recipe, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube, Twitter, and TikTok.