Can I use a different type of bean?

Yes! While cannellini beans make this soup extra creamy, you can substitute with navy beans or great northern beans without losing flavor.

Can I freeze this soup?

You sure can. Because of the dairy, the texture may change slightly, but it reheats beautifully with a little stirring. Freeze for up to 3 months.

What can I use instead of heavy cream?

Half-and-half works great. Coconut milk offers a dairy-free twist and pairs surprisingly well with the sausage.

Can I make this Creamy Bean Soup with Sausage ahead of time?

Absolutely. In fact, like many soups, it often tastes even better the next day.

7 Irresistible Creamy Bean Soup with Sausage Tips

Description

This Creamy Bean Soup with Sausage is a rich, cozy, and flavor-packed one-pot meal made with Italian sausage, cannellini beans, tomatoes, and a velvety cream base. Perfect for busy nights when you want something warm, hearty, and deeply satisfying.

Ingredients

Scale

Soup:

1 pound Italian sausage (mild or spicy, casings removed)
2 tbsp olive oil
2 garlic cloves, minced
1 small onion, finely chopped
3 cups chicken broth
½ cup puréed tomatoes
3 ounces tomato paste
3 cans (13 oz each) cannellini beans, drained and rinsed
¾ cup heavy cream
1.5 ounces grated Parmesan
2 tbsp chopped parsley
8 tbsp red pesto (for serving)

Spices:

1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
½ tsp fennel seeds
½ tsp chili flakes (plus more for serving)

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Instructions

Prep all ingredients: mince garlic, chop onion, remove sausage casings, and rinse the beans.
Heat olive oil in a large pot over medium-high. Add sausage and cook until browned, breaking it into small pieces, about 5 minutes.
Add garlic and onion. Cook 3 minutes until fragrant.
Stir in salt, pepper, thyme, oregano, fennel seeds, and chili flakes. Cook 1 minute.
Pour in the chicken broth, puréed tomatoes, and tomato paste. Bring to a boil.
Add cannellini beans, reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
Stir in heavy cream, then turn off the heat and add Parmesan.
Finish with parsley and additional pepper. Adjust salt if needed.
Serve with crusty bread and top each bowl with red pesto and extra chili flakes.

Notes

For a thicker texture, mash some of the beans directly in the pot.
Mild or spicy sausage both work—choose based on desired heat.
Leftovers taste even better the next day.
Red pesto adds a flavorful finishing touch you shouldn’t skip.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American/ Italian

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 1520 mg
Fat: 34 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 85 mg