Creamy Sausage and Bean Soup (Easy, One-Pot Meal)

There are nights when we don’t need fancy—we just need something warm, filling, and dependable to feed the family.
This hearty sausage and bean soup is exactly that kind of recipe.

It’s made with simple pantry staples, cooks in one pot, and is thick enough to eat with a spoon or scoop with bread. The seasoned sausage brings rich flavor, the beans add creaminess and protein, the tomatoes and green chilies give a subtle warmth (not spicy, just cozy), and the cream cheese melts in at the end to make it thick and hearty—almost like a creamy chili-meets-stew.

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No flour. No heavy cream. No complicated steps.
Just real ingredients, budget-friendly and comforting… the kind of meal that feels like it’s been simmering on a farmhouse stove all afternoon.

Why You’ll Love This Soup

• One-pot meal – minimal cleanup!
• Budget-friendly – uses pantry staples and stretches to feed a crowd.
• Protein-packed – sausage + beans = filling and nourishing.
• Thick and hearty – more like a stew than a soup.
• Cold-weather comfort – warms you to the bone.
• BUT also great year-round – it’s rich but not heavy.
• Make-ahead + leftover friendly – tastes even better the next day.
• No complicated steps – perfect for busy homemakers.
• Kid-approved – mild, creamy, and flavorful without being spicy.

Ingredients

• 1 tablespoon olive oil
• 2 pounds seasoned ground sausage
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 (15.5 oz) cans great northern beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chilies (original)
• 32 oz organic beef broth
• 8 oz cream cheese (cut into cubes for easier melting)
• 1 cup shredded cheddar cheese

How to Make This Hearty Soup

1. Brown the sausage.
Heat 1 tablespoon olive oil in a large pot over medium-high heat.
Add 2 pounds seasoned ground sausage and cook until browned, breaking it apart with a spoon.
Remove sausage with a slotted spoon and set aside. Leave about 2 tablespoons of drippings in the pot (if there’s more, drain the excess).

2. Sauté the onion and garlic.
To the same pot, add 1 diced onion and cook 3–4 minutes until softened.
Add 2 cloves minced garlic and cook 1 more minute.

3. Add seasoning.
Stir in 2 tablespoons Italian seasoning, 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon garlic powder.
Cook for 30 seconds to release flavor.

4. Add beans, tomatoes, and broth.
Stir in 2 cans of great northern beans (drained and rinsed) and 1 (10 oz) can diced tomatoes with green chilies.
Pour in 32 oz organic beef broth and scrape the bottom of the pot to release any browned bits.

5. Simmer.
Return the cooked sausage to the pot.
Bring to a gentle boil, then reduce heat to low and let it simmer uncovered for 15–20 minutes to thicken and deepen the flavor.

6. Make it creamy and thick.
Stir in 8 oz cream cheese (cubed) and let it melt slowly, stirring often.
As the cream cheese melts, the soup becomes thick, rich, and creamy—no flour needed!

After the cream cheese is melted and the soup is thick and creamy, stir in 1 cup shredded cheddar cheese until melted and fully incorporated.

7. Taste and adjust.
Give it a taste and adjust salt or pepper if needed.
Serve warm. Top with more shredded cheese or fresh herbs.

Tips

• Seasoned sausage adds ALL the flavor. No need for fancy spices—let the sausage do the work.
• Cream cheese is the secret to a thick, hearty stew. It melts into the broth and gives it body without needing flour or heavy cream.
• Don’t skip the simmer. That 15–20 minutes brings everything together and thickens it perfectly.
• This soup reheats beautifully. The leftovers might be even better the next day!
• Want it even thicker? Simmer a little longer, or mash some of the beans with the back of a spoon.
• Too thick? Add a splash of broth or water to loosen it slightly.

Serving Suggestions

This soup is hearty enough to be a full meal, but here are some farmhouse favorites to serve with it:

• Crusty bread or cornbread
• Buttermilk biscuits (perfect for soaking up the broth)
• Side salad or roasted vegetables
• Over rice or mashed potatoes for extra comfort

Leftovers, Storage & Freezing

Fridge:
Store in an airtight container for up to 4 days.

Freezer:
Cool completely and freeze up to 3 months.
Thaw in fridge overnight and reheat on the stove (add a splash of broth if needed).

Reheating:
Warm gently on the stove over medium-low heat, stirring occasionally.

FAQ

Can I make this ahead of time?
Yes! It thickens and tastes even better the next day.

Is it spicy?
No—diced tomatoes with green chilies add flavor but not heat. For spice, add red pepper flakes or hot sauce.

Can I lighten it up?
Use 1 pound sausage + 1 pound ground turkey or chicken. It’s still delicious!

Can I use a different bean?
Yes—cannellini, navy, or pinto beans work well.

More Heirloom Recipes

• Homemade Einkorn Chicken and Dumplings- Quick and Easy
• Quick & Easy Homemade Biscuits (Only 5 Ingredients, Buttermilk Optional)
• Easy Sausage and Zucchini Casserole with Rice
• Quick And Easy Crispy Cast Iron Skillet Home Fries