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.
Video
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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!
I usually try a new recipe as written the first time and then ad lib. This was such a beautiful basic combination that I felt free to add a handful of pearl barley and an additional carrot. Absolutely wonderful and as I decided on this mid-afternoon, didn’t use the crock pot, just stove top for several hours. Chungah, you have a gift for combining ingredients!
My whole family really enjoyed this soup. I had a bit more sausage (I used a mild Italian) than called for so I added a bit more of just about everything else — I also sauteed the veggies in a wee bit of the fat from the sausage before putting them in the slow cooker and deglazed the pan with the broth (would have added a splash of white wine if I’d had it) to make sure none of the yummy flavour escaped. My six-year-old is not usually a soup fan and she asked for seconds. Thank you for a recipe that will definitely go into our regular rotation.
I made this soup for New Year’s Day and it was delicious. My husband rated it company worthy which is a huge compliment. Thank you.
This soup was so good, I made it two days in a row. Yesterday for dinner on a snowy day, and made it today to divide up for lunches during the week! Love it – thanks!!
This was amazing! I didn’t have the day to prepare with a crock pot so I made on the stovetop. I sautéed the sausage in oil in stockpot. Removed to a bowl once browned. The cooked the onion, carrot, and celery in the drippings for 5 minutes. Added garlic for a minute. Then added broth, beans (I used navy beans because i prefer the smaller beans) bay leaf and oregano. Simmered for about 20 minutes then added the sausage back into the pot with the spinach. A burst of amazing flavors! I also added some red pepper flakes because we like heat. I almost substituted smoked sausage for the andouille but I am so glad I used andouille. It has really unique flavor that pervades the soup. Another great recipe. Love your blog!! I wish we could rate your recipes though.
Hi!
How many sausages go in the soup?
This soup is awesome! Literally 10 min prep before work…spicy but perfect! Will def make again! Thank you!
I made this soup last weekend and it was delicious! I actually made if for my parents who loved it. It’s a nice change from beef stew or chicken noodle soup and it taste even better the next day after the flavors have had more time to blend. Great for dinner or take to work for lunch! Thanks for the recipe.
This for sure will be on my, ” winter list of soups” list. All excited to make and eat with my family
Cooking soup in a slow cooker seems so easy once you have the right measurements. Will have to try it sometime (:
Chungah,
great recipe as usual! Do you have suggested time for preparing this recipe in a countertop pressure cooker, like Fagor or Instant Pot? Didn’t see any mention of this as I scrolled through the other comments. Thanks.
Will work on this and get back to you. Have some ideas… Thanks, Reno Dave
Made this today, and everyone loved it! And THANK YOU for providing the nutrition facts…wish every food blogger did this!
I wanted to love this recipe since I love so many of your other ones, but It was just lacking in flavor. I added garlic powder, garlic salt, regular salt, a little more oregano, paprika and seasoned salt. My husband still thought it was missing something, something that hits the back of your throat. We couldnt figure it out, but adding the extra spices definitely helped.
Rather belatedly, if that happens again, sometimes an acid can help, like lemon juice or balsamic vinegar.
This is delicious. I used turkey kielbasa because I already had it. I sautéed the veggies in the drippings then deglazed the pan with some white wine and added to crock. This soup has a great smokey flavor and the kielbasa was so tender. Will definitely make this again.
We added quite a bit of tasso and a chicken bouillon cube to the recipe. It was very flavorful and had a little extra kick!
Can I put this all together and leave it in the refrigerator overnight to put on in the morning?
Yes, of course! What a time-saver!