This Healthy Creamy Bean Soup with Sausage is a warm hug in a bowl! Packed with hearty beans, tasty sausage, and creamy goodness, it’s a cozy meal everyone will enjoy.
Making this soup feels like a fun kitchen adventure. I love how it all comes together quickly—perfect for chilly nights when you want something filling and comforting!
Key Ingredients & Substitutions
Olive Oil: A great base for cooking due to its flavor and health benefits. If you’re out, avocado oil works just as nicely. You can even use butter for a richer taste!
Chicken or Turkey Sausage: This keeps the dish lighter. If you prefer a vegetarian option, opt for plant-based sausage or skip it entirely and add more beans for protein.
Cannellini Beans: These creamy beans add fantastic texture, but you can swap them with kidney beans or black beans if desired. Both provide similar nutrition!
Almond Milk: It gives a lovely creamy consistency. Feel free to use any unsweetened plant milk like oat or soy milk. Cow’s milk is also a good substitute if you’re not dairy-free.
Fresh Herbs: The arugula and parsley brighten the soup. If you don’t have them, spinach or cilantro can work well instead!
How Do I Blend the Soup to Get the Right Texture?
Blending half of the soup creates a creamy base while keeping some beans whole for texture. If you don’t have an immersion blender, no worries! Here’s how:
- Carefully ladle half of the soup into a traditional blender.
- Blend until smooth, then return it to the pot. This gives the soup a nice creamy feel while retaining that hearty bean goodness.
Be cautious with hot soup in a blender—allow it to cool slightly and blend in batches if necessary to avoid spills.
With these tips and tricks, your Healthy Creamy Bean Soup with Sausage will turn out deliciously every time! Enjoy your cozy meal.
Healthy Creamy Bean Soup with Sausage
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 12 oz (about 340g) chicken or turkey sausage, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 3 cups cooked cannellini beans (or 1 can, drained and rinsed)
- 4 cups low sodium chicken broth
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
For the Toppings:
- 1/2 cup fresh arugula
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1 small orange, segmented (for garnish)
- 2 tablespoons pomegranate seeds (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes of preparation and 30 minutes of cooking, totaling around 45 minutes from start to finish. This makes it a great choice for a healthy weeknight meal!
Step-by-Step Instructions:
1. Cook the Sausage:
In a large pot, heat the olive oil over medium heat. Add the sliced sausage and cook until it’s browned and cooked through, which should take about 5-7 minutes. Once done, remove the sausage pieces and set them aside to keep them warm.
2. Sauté the Vegetables:
In the same pot, add the chopped onion. Sauté for about 3-4 minutes or until it turns translucent. Then, add the minced garlic and sliced red bell pepper. Cook these together for another 2 minutes until everything is aromatic and slightly softened.
3. Combine Ingredients:
Now it’s time to add the cooked cannellini beans, chicken broth, dried oregano, and smoked paprika into the pot. Give everything a good stir to combine!
4. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes so that the flavors meld together nicely.
5. Blend the Soup:
If you have an immersion blender, use it to blend about half of the soup for a creamy texture, leaving some beans whole for a hearty feel. If not, you can ladle half of the soup into a traditional blender, blend it, and then return it to the pot.
6. Add the Creaminess:
Stir in the almond milk, then add the browned sausage back into the pot. Allow it to warm through for about 2-3 minutes. Taste the soup and adjust the seasoning with salt and pepper if necessary.
7. Serve and Garnish:
Once ready, remove the pot from heat. Ladle the soup into bowls and top with fresh arugula, chopped parsley, and crumbled feta cheese if you like. Garnish with orange segments and pomegranate seeds for a colorful finish!
8. Enjoy!
This Healthy Creamy Bean Soup with Sausage is best enjoyed fresh, but it also reheats well for leftovers! Pair it with some crusty whole grain bread for a complete meal. You’re in for a treat!
Can I Use Different Types of Sausage?
Absolutely! You can use any sausage you prefer, such as Italian sausage, chicken sausage, or even a plant-based sausage for a vegetarian version. Just adjust the cooking time if the sausage requires it!
What Can I Substitute for Cannellini Beans?
If you don’t have cannellini beans on hand, you can substitute them with kidney beans, chickpeas, or black beans. Each will add a different texture but will still be delicious!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of almond milk to restore its creaminess if needed.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, simply replace the chicken or turkey sausage with a plant-based alternative and use vegetable broth instead of chicken broth. The almond milk will keep it creamy and delicious!
