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
Equipment
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.
Did you make this recipe?
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Evelyn, I prepared it in my pressure cooker because I can saute up the sausage in it and then only have one dirty pan after. I cooked it thirty minutes and it was sooo yummy.
Very yummy taste. Glad I found the recipe. Will definitely be having this soup again and again. Thank you.
I love this soup and have had it often! I’ve changed it up some by adding a can of diced tomatoes and I’ve added a half a cup of pasta to make it a little more hardy….. and I do it on the stove top now instead of crockpot, I also use 3 cans of beans cause we love them. Lol
Taste great! May I suggest that you add water into the ingredients list!
My favorite soup ! Was wondering if I could use an instant pot instead and if yes how long should I cook this soup for in the instant pot?
Ty
I’m from the south and maybe its a southern thing but I’ve always placed a slice or 2 of uncooked bacon in any type of pot of beans. Even if the broth is chicken ( think gumbo ). It adds so much flavor. I don’t add additional salt as the bacon naturally does this.
This soup is very good a little on the spicy side! I did what a few other reviews said and added the spinach per bowl. My son doesn’t like the spinach so this works best for us. I will def make this again and try a few of the variations some of the reviewers have posted! You cannot go wrong with this recipe!! A definite make !! Absolutely delicious!!!
I’ve been making this soup for years!! Its a constant. Fresh, Easy, Light. 3 years ago my husband and I went plant based and this recipe was only slightly altered. Vegan sausage and Veggie broth and it still keeps feeding us. I do/did this with so many of your recipes.
Thank you!
Really really enjoyed this soup Chungah! For a change used roasted pepper and asiago chicken sausage it was great! Thank you so much!
Made this today and it was a huge hit. The only thing I did different was to add a can of diced tomatoes about 25 minutes before it was done. I did what one reviewer suggested and just added the fresh baby spinach bowl by bowl so it doesn’t get gross for the left overs. Added a little grated parmesan and drizzled tabasco sauce before eating. My 18 yo son just came into the kitchen and asked “if we had any more of that soup”. love it.
This was damn delicious! I love making soups and was looking for a new recipe to add to my repertoire. Had everything on hand needed for this soup, so I gave it a go on the stovetop with my dutch oven. Hubby was initially skeptical, but after one bite, we both fell in love with this soup! Easy, hearty, comforting and oh so damn delicious. We had a wee bit left over and it was even better the next day as some of the white beans broke down a bit and thickened the broth ever so slightly. Will be making this again and again. Thank you!
So delicious. So easy. I was worried this wouldn’t be flavorful enough, but boy was I wrong. Works great with Italian sausage.
Can I use frozen spinach rather than fresh?
I love this kind of soup! Having said that, I would like to make a suggestion regarding the canned Great Northern Beans. Do NOT drain and rinse the Ghee off the beans. Use it as part of your liquid. Ghee is known for it’s healthy properties and you will be missing out on them plus great flavor.
Thank you for listening to me.
Ghee is clarified butter. I believe you mean aquafaba which is the liquid that results from long soaking beans in water.
I absolutely love this! I’ve made it a few times & even added diced potatoes to thicken it up & make it more hearty for the winter.
Pro Tip: Sprinkle shredded Italian blend cheese on top to your bowl. You won’t regret it!
Simple & Delicious! I had leftover grilled Italian Sausages from the weekend and I was looking for a recipe other than the run-of-the-mill leftover Italian Sausage with marinara or pasta dinner for a quick mid-week meal. So glad I found this one!
Even though the sausages were already cooked, I still browned them in a bit of EVOO & butter; then added the remaining ingredients to my Dutch Oven, brought to a boil, reduced to low simmer and partially covered. Before adding the spinach, I scooped out about 1/4 cup of the beans and mashed with a fork and returned to the pan. Added the spinach and simmered until wilted. Served with a generous grating of Parmesan Reggiano and a drizzle of EVOO, toasted garlic bread and simple side salad. Comforting weeknight meal. The only change would be to lightly steam the spinach, add it to the individual bowls, and serve the soup over it. The spinach wilted in the Dutch Oven/ Slow Cooker is slimy the next day for lunch. I just removed it and added fresh spinach!
I love recipes like this that are delicious, comforting, and simple. Use chicken and black beans and jalapenos or ham and pinto beans and potatoes … so many options! Thank you for the amazing recipe and the inspiration!
My family loves this recipe and we eat it often!
I was wondering if the recipe might work if I replaced the sausage with leftover ham?
I made for the first time and the broth came out really watery! What could I have done to thicken the soup without throwing the entire pot away? Perhaps cornstarch or cream? I’m allergic to tomato products so tomato paste is out. Otherwise, the concept is good.
First cook for the full 4 hours on high or 8 hours on low. Then remove a cup of beans and mash them, then return to the crockpot.
Good but not fabulous. Maybe a few more spices? The combination of Northern beans and sausage is tasty. Maybe add a little flour or cornstarch to the broth to thicken it?
I like Kate’s idea, a dollop of sour cream on top. Making it in the next couple of days. Can’t wait, because this soup is right up my alley! Thanks for the recipe!
How much is a serving?
For those wanting to use dry beans instead of canned, I learned through trial and error what works. Use a half pound dry white beans. Soak them overnight. Use the max cooking time in the recipe for either low or high, whichever you choose.