Slow Cooker Sausage, Spinach and White Bean Soup
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So hearty, so comforting, and so easy to make right in the crockpot with just 10 min prep!
Crockpot soups are simply the best, 365 days out of the year. You can set it and forget it, letting the slow cooker do all the work for you so you can go on about your busy day without worrying about a thing. Or at least not about dinner.
And this recipe here is no exception. All you have to do is simply cook up your sausage (if you have one of those fancy crockpots with a saute setting, this can literally be a one pot meal) and throw everything else right into the slow cooker.
When ready to serve, go ahead and stir in your spinach until wilted and top with freshly shaved Parmesan and some crusty bread for the coziest (easiest) meal ever.
Slow Cooker Sausage, Spinach and White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- ½ teaspoon dried oregano
- 2 bay leaves
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach
- ½ cup shaved Parmesan
Instructions
- Heat olive oil in a large cast iron skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
- Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker; season with salt and pepper, to taste.
- Stir in chicken broth and 2 cups water. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Stir in spinach until wilted.
- Serve immediately, topped with Parmesan.
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