White bean soup gets a bad rap for being boring cafeteria food. This version will make you forget every watery, flavorless bowl you’ve ever suffered through. Smoky sausage and thick creamy beans create something that’ll have people scraping bowls clean and asking what the heck you did to make it so good.
The secret isn’t just good ingredients… it’s a few simple techniques that help make any soup amazing. Browning that sausage first builds a flavor foundation most people skip, and tempering the sour cream prevents the tragic curdling that ruins lesser recipes. We’ve served this to soup skeptics who ended up going back for thirds.
🔪 Ingredients & Tools You’ll Need
- Smoked sausage or Italian sausage
- Avocado oil or Olive oil (if sausage is lean)
- Onion, diced
- Carrots, diced
- Garlic cloves, minced
- Smoked paprika
- Dried thyme
- Fresh thyme, for serving
- Water, chicken broth, or vegetable broth
- White beans (cannellini beans or navy), drained and rinsed
- Sour cream (or half-and-half for lighter)
- Salt & freshly ground black pepper
Equipment
- Large Dutch oven or saucepan
- Wooden spoon
- Potato masher (optional)
- Mixing bowl
📝 Step-by-Step Instructions for How to Make Creamy White Bean Soup with Sausage
- Brown the sausage
Heat olive oil in a Dutch oven or large soup pot over medium heat. Add sausage and cook until browned, about 5 minutes. Remove and set aside. - Sauté vegetables
In the same pot, cook the onion until translucent, about 3 minutes. Stir in garlic for 1 minute, then add carrots and cook until softened, about 5 minutes. - Season
Stir in smoked paprika, dried thyme, and fresh thyme sprigs. Cook 1 minute until fragrant. - Simmer the soup
Add the beans, return the sausage, and pour in the broth or water. Bring to a boil, then reduce to a gentle simmer. Optional: mash some beans for a naturally thicker texture. - Make it creamy
In a medium bowl, whisk sour cream with a few tablespoons of hot broth. Stir back into the soup. Season with salt and pepper to taste. - Finish & serve
Garnish with fresh parsley or thyme. Serve hot with crusty bread or cornbread.
🔄 Substitutions & Variations
- Beans: Cannellini, navy, or Great Northern beans all work.
- Sausage: Smoked sausage for depth, Italian sausage for spice.
- Veggies: Kale, spinach, or even zucchini stirred in at the end.
- Dairy: Heavy cream for richer soup, or Greek yogurt for tang.
💡 Meat Nerd Tips
- Don’t waste the fond: After searing the sausage, deglaze the pot with a splash of broth. Those browned bits give white bean soup its rich, smoky backbone.
- Mash for creaminess: Lightly mash some beans to thicken the soup naturally without heavy cream.
- Go smoky: Smoked sausage adds a deeper, more robust flavor.
- Lighter option: Use half-and-half or Greek yogurt instead of sour cream for a lighter finish.
- Brighten it up: A squeeze of lemon juice at the end balances the richness.
🍽️ Serving Suggestions
- Pair with garlic bread, cornbread, or grilled cheese.
- Serve alongside a simple green salad for a balanced meal.
- For wine, try a Sauvignon Blanc or Pinot Noir.
🧊 Leftovers & Storage
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: If freezing, do not add the sour cream to the soup. Add it when reheating. Freeze up to 2 months.
- Reheat: Warm gently on the stovetop with a splash of broth if too thick.
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Creamy White Bean Soup Recipe with Sausage
POV: It's a cold night and you crave something ridiculously creamy and comforting. This white bean soup with smoky sausage hits EVERY mark! One pot, one hour, and the secret bean-mashing technique creates silky thickness naturally. Even better the next day – this is going straight to your weekly rotation!
Recommended Equipment
- Large Dutch oven or pot
- Wooden spoon
- Potato masher or immersion blender
- small mixing bowl
Ingredients
- 1 lb smoked sausage or Italian sausage
- 2 Tbsp avocado oil or olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 – 3 garlic cloves minced
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 4 cups chicken broth
- 30 oz white beans cannellini or navy bean), drained and rinsed
- 1 cup sour cream or half-and-half for lighter
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper to taste
- fresh thyme & parsley for serving
Instructions
Brown the sausage
- In a large cast-iron pan or Dutch oven, heat olive oil over medium heat.
- Add sausage and cook until browned, about 5 minutes. Remove, slice into bite sized pieces, and set aside.
Sauté veggies
- In the same pan or pot, add the onion and cook until translucent.
- Add garlic and cook for 1 minute.
- Finally, add the carrots and cook until softened, about 5 minutes.
- Transfer the vegetables to a large Dutch oven or stock pot.
- Stir in paprika, thyme, and a few sprigs of fresh thyme. Cook for 1 minute, stirring until fragrant.
Simmer the soup:
- Then pour in the canned beans, return the sausages to the saucepan, and pour in the broth.
- Bring to a boil, then reduce to a gentle simmer.
- Use a potato masher, immersion blender, or the back of a spoon to mash some of the beans in the pot to thicken the soup.
Make it creamy
- In a medium bowl, whisk the sour cream with a few tablespoons of hot broth from the soup to temper it.
- Slowly stir this mixture back into the pot until fully combined. Taste and adjust with salt and pepper.
Finish & serve
- Sprinkle with fresh parsley before serving.
- Serve hot with crusty bread or cornbread.
Notes
- Temper the cream: Always whisk sour cream with a little hot broth before adding it to the soup. This prevents curdling.
- Thicken naturally: Mash some of the beans in the pot for a creamier texture without extra dairy.
- Boost the flavor: Deglaze the pot after browning sausage to capture all those smoky, savory bits.
- Swap the sausage: Smoked sausage = rich and hearty, Italian sausage = spicy kick.
- Brighten it up: A squeeze of lemon juice at the end balances the richness.
- Make ahead tip: For freezing, skip the sour cream and stir it in after reheating.
Nutrition
Serving: 1serving | Calories: 373kcal | Carbohydrates: 8g | Protein: 12g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 79mg | Sodium: 1250mg | Potassium: 325mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3807IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg
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❓ FAQs About White Bean Soup
Is white bean soup healthy?
Yes. White beans are packed with protein and fiber, and with lean sausage or turkey sausage, this soup is nutrient-dense and filling.
How do you thicken white bean soup naturally?
Mash some of the beans or puree part of the soup, then stir it back in.
Can I make this white bean soup in a slow cooker?
Yes. Brown the sausage and veggies first, then cook everything in the slow cooker on low for 6–7 hours. Stir in cream before serving.
What kind of sausage works best in white bean soup?
Both smoked sausage and Italian sausage are excellent choices. Smoked sausage provides a rich, hearty flavor, while Italian sausage adds a spicy kick. You can even mix the two for a more complex taste.
