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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Made this last night and it was a hit. At least with me and my 9yo daughter. My husband ended up sick and ate only broth. My 5yo won’t eat anything spicy (he had leftover sloppy joes), my older two daughters weren’t home, and my 14yo son reluctantly tried some. I never got his opinion on it. But the 9yo adored it–gave it high reviews. I didn’t brown the sausage first (didn’t feel like dirtying a pan), just sliced and tossed it in then cooked it on high for about 3 hours. Turned out really well. I just wished we’d had some crusty bread to dunk in it but made do with saltine crackers to soak up some of the broth. Adding to our recipe book.
I made this today. Mmm! I added some extra veggies that were in the fridge like some chopped bell peppers and butternut squash, then I switched out spinach with kale. I did 4 cups of broth, not 2 + 2 cups of water, and then I made some elbow noodles to add to the finished product after and make it more filling with just one bowl. So good! My husband had a second bowl and already claimed left overs to bring to lunch tomorrow. That’s success. Thank you and I look forward to trying more of your recipes soon!
I have dried beans do I cook them as usual before I put them in the crockpot
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I have used dried beans, just make sure you soak them overnight so they are tender when you put them in the crockpot
Do you have to sauté the sausage or can you just put it in the crock pot my stove isn’t working so I’m looking for recipes that don’t require a stove or oven
Yes, please refer to the first step:
Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
I used precooked sausage and just threw them in the slow-cooker as is and am happy with the results.
Just tried this recipe today! I used a kielbasa sausage instead and it worked out great. Will be adding this to my mix of recipes.
Do you thinly slice the sausage before or after you cook it? Thanks!
I recommend slicing beforehand.
Made this tonight, it was so good! I thought it was a little salty from the sausage so I added an extra cup of water to the crockpot a few min before eating.
I will tell you what: this soup is the bomb. I’m leaving a comment because I feel like more often than not, people will discuss how excited they are about trying a recipe instead of reporting back how it actually was (which, in this case, was SO good). I did make a few adjustments due to preference and allergies. I couldn’t find andouille sausage that was soy free (allergies crampin’ my style again), so I got a green chili sausage instead! It added a little heat that, as a Texan, I tend to be obsessed with. I also added a little thyme and paprika to the recipe since those weren’t found in the sausage I got (but is usually found in Andouille sausage). And I subbed kale for spinach because, why not? It turned out fabulous, is filling with a reasonable calorie count, has lots of vitamin A because of the carrots and also lots of fiber! Thanks so much for sharing!!
Could turkey kielbasa be substituted for the andouille to lower the fat?
Yes, absolutely.
Delicious! I’m going to use a little less liquid next time.
HI there – has anyone tried using frozen spinach in this?
Yes, I threw in chunks of frozen spinach, and it was just fine. Fresh spinach is probably tastier, but frozen is good in a pinch. This recipe is the best!
Just made it. It was easy to make even for a non-cook. I loved it. Thanks!
I made this Tuesday it is awesome I highly reccomend it, I did add a 1/2 cup Orzo Pasta. I try to make a different soup for our lunches every week and this is a winner for sure. The sausage gives it a nice kick…..
I made this soup today using home made chicken broth. It was good, but after tasting before serving, I added about 2T tomato paste. I thought this greatly improved the taste and look of the soup
Perfect soup for a chilly fall day! Delicious and so easy!!! Thanks for the recipe!
This was fabulous. I did sauté the veggies in the sausage drippings briefly before adding it to the crockpot. At the end I added cooked cheese tortellini to make it a meal.
Thank you for the recipe!! I am making this now and realized how much it is. Do you know how long you can eat on this before it gets bad? Like if I wanted to eat it for dinner tonight and possibly lunch tomorrow? Thanks again!
Yes, this should keep for a few days in the fridge but as always, please use your best judgment regarding food safety.
Hi Chungah,
Can you used dried Great Northern beans instead of the canned kind and just throw them in?
Thank You!
Unfortunately, I do not have much experience using dried beans so I am unsure if they will cook through in time in the slow cooker. Please use your best judgment.
Used dried beans. On low setting 8 hours they cooked just fine.
Dry beans would have to be pre-cooked before use
I have a little experience cooking with dried beans, if you soak the beans in water overnight just prior to cooking your soup in the crockpot all day, they will be nice and done with everything else in the pot. Use a cup of dried great northern or cannellini beans to 6 cups of water to soak them overnight. Next morning just rinse them in running cold water, drain water off and into the pot they go, easy Peasey. Soaking beans takes away the gas, don’t know why, but it’s a perk to soaking them first. I love this soup.
Yes you can. It only takes 7-8 hours to cook dried beans in a crockpot anyway. I don’t even bother to pre-soak them.
I just made this today and I cooked it on high for 3 hours. My northern beans disinergrated, It’s still taste great, but I think it should only be cooked on low.
Bummer! I’m not entirely sure what went wrong but I have cooked this on high a few times and have never had problems with the beans. Maybe you can add it in at a later time?
what is the serving size in cups?
Unfortunately, I cannot provide the serving size in cups at this time. However, this recipe yields approximately 8 servings.
We love this recipe! We shared it in our 25 Delicious Crockpot Meals for Busy Families roundup on The Shopping Mama!! http://www.theshoppingmama.com/2015/10/25-delicious-crockpot-meals-for-busy-families/
YUM!!