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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Does browning the sausage before putting it in the crock pot have any purpose or is it just to make it look nice. I did brown it last night (it was wonderful), but I’m wondering if I may be able to skip that step next time (so as not to need to clean a frying pan)
Also, what about using frozen spinach that’s been thawed and drained? Do you think that might work too?
I find that it is an important step to really let the flavors caramelize but you can skip it if you would like. I also recommend using fresh spinach as well but I’m sure frozen will also work.
Could you tell me what the serving size is ? It says it serves 8 but what is the serving size?
About 1-2 cups.
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Thank you for the time you exert, to make us all very very, happy!
I made this tonight. It was so good and savory. Only thing was the amount of onion. It’s kind of overwhelming. Next time I won’t add so much.
I made this yesterday and everyone loved it. I didn’t alter a thing and it was perfect. Thank you so much! I am now going to get together with 2 girl friends and we are going to make a bunch of your crock pot meals and freeze them.
Would black beans work as well??
Yes!
BEST soup I’ve ever made. My guests wouldn’t stop raving.
Made this tonight, well actually I started it last night, but it was really good! My boyfriend must’ve had 4 servings. He finished the pot! This was the easiest thing I’ve made in a while! Thanks!!
Can you add the spinach in well before serving? Like several hours prior?
I recommend adding spinach right before serving.
Waaaaaay too salty. I love the smokiness of the Andouille sausage but it just made the soup too salty. I’d recommend substituting mild Italian sausage. Also the bean to sausage ratio is off. I’d 1/2 the beans or 2x the sausage. May make again with those modifications.
I love this soup. I make it a lot and prefer the canellini beans but either are good
I was wondering if you can use other meat also? Or just the sausage?
Yes, absolutely. Other meats can be used instead.
im not a big fan on spinach so i do two things different,1 smoked sausage and instead of spinach i do cabbage soooo yummy
I see that it serves 8, what is the serving size? I do WW and am trying to calculate the points.
About 1-2 cups.
I’ve made this recipe and it was really yummy!
I will tell you that I love this recipe. And due to my husbands allergies/sensitivities to onions and garlic… those were omitted. I changed andouille sausage to an apple chicken sausage and added some Orzo pasta as well. It was amazing, the kids loved it, husband loved it, its a huge hit !
Thank you for this recipe will be using it again.
Wow! This is fabulous! My picky family gobbled it up!
I don’t have the beans in a can, but have them raw… Should I cook them first, and if so, how?!
Yes, they should be cooked first. Here is a great tutorial to cook beans on the stovetop. Hope that helps!
I made this soup last night and it was a hit. However, I didn’t cook it in a crock pot because it would have taken too long, instead I cooked it on the stove in a dutch oven. I used minced garlic from a jar then sauted all the vegetables w/the seasoning until the onions were translucent then I added the meat, chicken broth and water – it was delicious! Thanks for the recipe.
I have made this and a number of different variations of it and it always turns out very good and freezes well. As long as you start with the base recipe you can substitute the spinach, sausage and beans. I have used all different types of sausage (sweet Italian is good for people not wanting a lot of spice) Fortunately I have a Lowes Foods with a Sausage Works department nearby and I have used many of their combinations. I’m using Vampire Hunter in the batch I’m making today. If I don’t have baby spinach on hand I use either regular large leaf spinach or kale, just chop it up and cook just a little longer. I have also used canned black beans, white, and red kidney beans in place of the great northern beans. It all depends on what I have on hand, and I have never been disappointed. A handful of homemade croutons and shredded parmesan on top and dinner is served.
I am wondering if I can prep the sausage and then add all ingredients to a bag and freeze then at a later date add to crockpot. Have you done that?