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.
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Tasty, easy, healthy weeknight soup! Made it for myself and my husband and we loved it. I subbed the andouille for Adelle’s chicken sausages because it’s what I had on hand. Still super delicious and easy, even sent the recipe to my mom who loved it too.
Delicious soup!
Delicious flavor – I served with a dollop of sour cream
This was so delicious! I decided to try it knowing my family is picky. My husband and daughter loved it! I used Cajun andouille sausage for spice and it was perfect! This recipe is definitely a keeper!
The preview to the recipe says “absolutely no sautéing” and then in the cooking instructions it calls for heating up a skillet and slicing up and browning the sausage. Therefore, some sauteing is necessary. I don’t know that you’d even need to brown the sausage, as most smoked sausage is precooked.
I have made this soup several times. The benefit of sauteing the sausage is not to cook it, really, but to add a flavor of char/browning to the mix. I do not have a slow cooker, but have found a dutch oven works well (and then we can use the fond on the bottom of the dutch oven after sauteing the sausage. Then I just simmer on the range to complete. I also think the wine adds a very nice touch. (fresh diced tomatoes in season can be substituted… but should be added toward the end of cooking.
This soup was yummy! Made and took for lunch all week! Got many questions and interest in it, definitely will add to lists of soups I make
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This is literally the best soup I’ve ever had. I’ve been making it about once a month (or more!) for at least 2 years, and it was the first thing I tried off your site. Now you are my go-to recipe source! Thank you so much!!
how would you alter the recipe for a 4qt slow cooker?
This was so easy to make and so delicious.
This soup is delicious, nutritious, low-cal (even with the sausage) and very filling! I used Cannellini Beans. You could also use rice or potatoes if you don’t like beans. I used a small(ish) red onion and a little less garlic. Andouille sausage was good but I might try chorizo next time.
I loved making this and it was delicious!
I would love to try, but I hate beans. How would you substitute?
I can’t wait to try this as we are having a frigid winter here in Florida! (I’m not complaining! I love it!) I think the recipe sounds like a marvelous bean soup and that’s what it is Lesley….I was just trying to think what you could substitute the beans with….just can’t imagine what it would be. If you don’t care for beans, I doubt you would go for lentils? Just a thought. This is on my menu for tomorrow. I will give a review for sure!
This looks like something I’d love to try. May be a stupid question, but do I use raw or pre-cooked sausage?
This looks delicious! I do have a quick question. In the ingredients it calls for 4 cups of chicken broth. And then in the instructions, it mentions adding the broth and 2 cups of water. Am I adding a total of 6 cups of liquid?
Yes, that is correct, Dorthy. 🙂
Absolutely delicious. Plan to make this soup many times in the future. A sure “keeper” recipe. Thanks for sharing.
a very good white bean soup.had every thing i was looking for.only added one sm bulb of fennelwhich topped it off nicely
Made this yesterday with dry navy beans and hot Italian sausage. Almost nothing left after dinner!! Super great and quick recipe. I just had to add a little extra water because of the dry beans but it was delicious!! Thank you for this recipe!!
How much beans and water?
I’ve made this soup, following this recipe exactly for years now. My husband and I LOVE it! Now that he can’t include canned beans in his diet anymore, I want to try it with dry beans – but I’m not sure how! Do I throw them in the slow cooker dry? Soak them first? Pressure Cook them and then add them to the slow cooker? I don’t want the beans to be unnecessarily mushy but also don’t want to have to cook everything else far longer waiting for the beans to soften up – tips?
What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! Good luck! 🙂
I’m making this today for the second time in two weeks. The wilted baby spinach is wonderful. Today I’m using baby gold potatoes instead of the white beans. I highly recommend Aidell’s andouille if you can find it. Great soup for the crockpot.
Usually when I make double batches of soup for a lunch meeting there is some left for hubby’s supper – but not this time. Really damn delicious even when prepared without the saussage cause of so many vegetarians in the group. For the extra protein I put out thin sliced parmesan pieces for each person to add, if wanted.
Gotta make it again this weekend for the family cause I want more!