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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Can’t wait to try this, it’s currently cooking.
What purposr does using a slow cooker to make this in a slow cooker?? You brown the sausage and transfer it into the crock pot, dirtying a pot and losing the sausage fond in the pan. Just make it in a pot for Christ sake! Why do you try to reinvent the wheel?
Cal, you’re more than welcome to do it your way. We’re simply suggesting to do it this way. Keep it cool and kind around here. This is a food blog “for Christ sake” – thanks!
Jana, this is a great response. “For Christ sake” you are amazing
I have one of those multi-function pots from Emeril Lagasse and I love it! (No, not a pressure cooker, it’s older!) I just set it on the STEAM setting and sautee my meat, then switch to the crockpot setting when ready to add all my ingredients. Yes, you can drain the grease before adding, but if little grease, I don’t, as it adds GREAT flavor to the recipe. One pot, no mess! It’s a great tip I have passed on to many… Can’t wait to try this recipe in ONE pot!!
Has anyone tried freezing this? Or does anyone know if you can?
Yes, you can freeze in plastic freezer bags (I like to lay them flat in the freezer to save on space), thaw in the fridge overnight, and reheat over low heat.
Hello!
This may seem like a silly question, but are you getting the sausage already pre-sliced? Every time I try to slice uncooked sausage into coins the casing tears and it makes such a mess.
Thanks
Not a silly question at all! You’ll want to use the pre-cooked sausage here – they will be much easier to slice. 🙂
If I may make a suggestion on the sausage: If you have uncooked sausage you want to use in this, bake the sausage in the oven at 400 degrees for 25 minutes. After it cools slice, saute and carry on! Yes, a little more prep, but something to keep in mind 🙂
Thank you for this tip. Such a good alternative for the sausage
Are you sure that the nutrition label is accurate? It says there are almost 16 grams of total fat in the recipe, but based on the ingredients, it looks like it’s much lower in fat than that. (The andouille sausage that I use is 9 grams of total fat for a 2 oz. serving.) What do you think?
Sheri, if you substitute a different type of sausage that is lower in fat, the nutritional information can vary.
I made this in my Dutch oven on the stove top. It was done in thirty min. The only tweak I made was that I omitted the carrots due to allergies and added dill weed. It was so yummy that there wasn’t any leftover! Thank you!
That’s great!
ok, so i got super excited to try this even tho i didnt have everything..so i used jalapeno sausage because thats all i had, subbed garlic powder for the fresh, didnt have bay leaves and this was still, hands down, one of the best soups ive ever had in my life!! (i was also feeling super lazy that morning and skipped browning the sausage too lol) seriously, soo good!! this is a keeper!!
That’s awesome!
Delicious!!!! Swapped the spinach for kale and the andouille for spicy italian sausage (because it what I already had on hand) and it was soooo good.
I added the garlic to the last minute of cooking the sausage though to get that roasted flavor. The spicy sausage gave it a really nice kick. Had a bowl for dinner and jarred the rest for lunches for the week. Definitely making it again.
So happy to hear it!
Went vegetarian, added one teaspoon of “Better than Bouillon”. Hubby is diabetic so I added sausage at serving time. I’m the vegetarian so I get the crusty bread for dunking. Yum!!!
Great! Sounds yummy.
Could you use ground turkey?
Yes, absolutely, but please be mindful of cooking times with this substitution.
Hi! I’m a little confused about the broth and water amounts. Is it 4 cups broth plus 2 cups water or is it just 4 cups of liquid total. A comment someone left threw me off a bit. Thanks in advance!
This has become a family favorite! Question- is there a way to make it in an instant pot on days I can’t get my shit together?
I did this in the instant pot tonight. Sautéed the sausage then the veggies and cooked on manual for 20 mins with quick release. SO good! I added an extra cup of liquid but it wasn’t necessary.
We used smoked beef sausage, dried beans cooked in Instant Pot & frozen spinach. Delicious. My husband said this soup would be great any time of year, (without having known about your blog comment noting the same!) Thank you for such an excellent recipe.
This is simmering away in the crock pot right now. Should be ready by halftime of the playoff game! Smells dee-lish. I followed directions, except added a can of diced tomatoes in place of the water. Don’t care for oregano, so I used a Tuscan spice blend. Can’t wait to serve it up with some crusty rolls!
Madge, I’m trying to figure out what a serving size is for the soup….8 ounces?, one cup? would you happen to know?
About 1-2 cups.
I just made this and it was so tasty! I used sweet turkey sausage links and just cut them up into small pieces. I can’t cut onions so I used onion powder in place of that. Also, I don’t know if it makes a difference, but after I cooked the sausage – I sautéed the celery and carrots in the same pan for about 3 minutes before adding them into the crock pot. They came out great! I’ll definitelh be making this again 🙂
How long is the cook time if I make it on the stovetop? Won’t have time for crockpot tonight..
Making this for tomorrow. Setting it up tonight. Using a country style smoked sausage. I also threw in a can of diced tomatoes with the liquid (counts as part of the additional water), I didn’t sauté my veggies like normal as my gas stove is out of propane ( had enough to Brown my sausage) however I normally do this step.in place of spinach I usually use kale however this time around I’m using collard greens. I can’t wait to try this. Making a rustic crusty bread to go with. I make the ham and white bean soup from your site quite often.. I add kale to that as well. Perfection!!
I made this with sweet Italian chicken sausage and it is delicious! Next time I will try andouille or a spicier sausage to give it more kick. Thank you!!
I made a few adjustments, some I’m glad for, others not so much. I used ground beef because that is what I had on hand. It’s a little too fatty and oily. Next time I would do the sausage. I added some diced tomato, vinegar, and lemon, which are changes I do like. Seemed like it needed some brightening up to me and I’m happy with it! Easy peasy.
I LOVE this recipe. I have made it several times just on the stove, not crockpot, and it is always delicious. My go to winter soup! Thank you!