Slow Cooker White Bean and Sausage Tuscan Soup
A cozy and easy slow cooker soup combining Italian sausage, cannellini and great northern beans, aromatic herbs, and fresh spinach for a hearty Tuscan-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (slow cooker low) or 3 hours 15 minutes to 4 hours 15 minutes (slow cooker high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 pound Italian sausage, sliced or crumbled (spicy or sweet)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced thin
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups low sodium chicken broth (or vegetable broth)
- 1/2 cup dry white wine (optional)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon dried oregano
- 2 bay leaves
- 3 cups baby spinach (about 3 ounces), stirred in near the end
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Add Italian sausage and cook 5-7 minutes until browned and cooked through, stirring occasionally. Transfer sausage to a plate lined with paper towels to drain excess fat.
- In the same skillet, add diced onion, sliced carrots, and celery. Cook about 5 minutes until softened and fragrant. Stir in minced garlic and cook 1 more minute, careful not to burn.
- Transfer sautéed veggies and browned sausage to the slow cooker. Add drained cannellini and great northern beans, diced tomatoes with juice, chicken broth, white wine (if using), chopped rosemary, dried oregano, and bay leaves.
- Season with salt and pepper to taste and stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and beans soften.
- About 15 minutes before serving, stir in baby spinach and allow to wilt.
- Remove bay leaves, adjust seasoning if needed, and ladle soup into bowls.
Notes
Browning the sausage before adding to the slow cooker enhances flavor and texture. Rinse canned beans to reduce excess salt and starch. Add spinach near the end to keep it fresh and vibrant. If soup is too thick during cooking, add broth or water to loosen. Let soup sit 10 minutes after cooking to deepen flavors. For vegetarian version, replace sausage with smoked paprika and add mushrooms or smoked tofu, and use vegetable broth.
Nutrition
- Serving Size: About 1.5 cups
- Calories: 375
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 10
- Protein: 20
Keywords: slow cooker soup, white bean soup, Tuscan soup, Italian sausage soup, easy dinner, cozy meals, crockpot soup