Slow Cooker Sausage and White Bean Soup
This easy Slow Cooker Sausage and White Bean Soup with Spinach is a hearty, family friendly crockpot dinner that's great for busy weeknights.
Servings: 6 servings
Calories: 440kcal
Equipment
- Slow Cooker
Ingredients
- 1 lb mild Italian sausage or hot Italian sausage for a little spice
- ½ white onion diced
- 3 carrots diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 2 cans great northern beans rinsed
- 6 cups chicken broth
- 1 cup chopped spinach
- ½ cup heavy cream
- ¼ cup Parmesan cheese plus more for serving
Instructions
- Using the sauté function on your slow cooker, or a large skillet on the stovetop over medium-high heat, cook the sausage until browned, breaking it into pieces as it cooks.
- Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the garlic, Italian seasoning, and salt and cook 1-2 more minutes.
- If you browned everything on the stovetop, transfer it to your slow cooker.
- Stir in the northern beans and chicken broth. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- In the lasts 10 minutes of cooking, stir in the chopped spinach, heavy cream, and Parmesan. Cook until the spinach is wilted and the soup is heated through.
- Serve warm, topped with grated Parmesan cheese. Enjoy!
Notes
No sauté function? Brown the sausage and vegetables in a large skillet on the stovetop, then transfer to the slow cooker.
Mild or hot - I use mild Italian sausage to keep it kid friendly, but hot Italian sausage works if you like a little spice.
Storage - store leftovers in an airtight container in the fridge for 3 to 4 days.
Nutrition
Calories: 440kcal | Carbohydrates: 21g | Protein: 18g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 85mg | Sodium: 1847mg | Potassium: 641mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5875IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 3mg