Name: White Bean, Sausage and Spinach Soup {Slow Cooker}
Prep time: 15 min
Cook time: 240 min
Ingredients: 30 ounces white beans (rinsed and drained; 2 cans); 1 cup onion (diced; 1/2 a large onion); 1 cup celery (chopped; about 3 stalks); 1 cup carrots (sliced; about 2 carrots); 8 ounces mushrooms (sliced); 2 garlic cloves (pressed or minced); 1 teaspoon thyme, dried (or 1 Tablespoon fresh); 12 ounces cooked sausage links (sliced and halved; any type; we used 4 chicken sausage links); 32 ounces vegetable broth (or your favorite broth); 6 ounces baby spinach leaves; freshly grated Parmesan, optional

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There’s nothing more comforting than a bowl of White Bean, Sausage, and Spinach Soup that’s been simmering all day in a slow cooker!

OR knowing that you have a batch tucked away in the freezer for another day. It’s one of our Healthy Make Ahead Freezer Meals.

OR that you have some meals prepped for the rest of the week if that’s your weekly dinner plan.

This Italian-inspired bean and sausage soup recipe can be all of these things…plus it’s easy to make, full of protein, fiber, veggies and is vegan depending upon the type of sausage used.

You’ll find it in our Crock-Pot Recipes collection. But, we’ll tell you how to make it on the stovetop too!

Key Ingredients and Substitutions

There’s plenty of room for variation in this comforting soup.

White beans – I literally buy cans that say “white beans or frijoles blancos.” They are small, delicate and cream easily. However, there are many different types of beans that would work in this recipe including cannellini, navy and Great Northern beans. Check out this guide on different types of beans from The Daily Meal and pick your favorite!
- Tip: If using beans from a can, rinse and drain them to remove excess salt, preservatives and the aluminum taste that is sometimes present.
Sausage – Use any cooked sausage for this recipe. I used chicken sausage. My daughter uses a vegan sausage. There are many options with Italian seasonings so that this soup has a Tuscan White Bean and Sausage flare.
Broth – Use a broth that you’re familiar with and LOVE! They’re not all created equal. The amount of salt varies widely by brand and will impact the final soup. We use vegetable broth that is lower in salt. Chicken broth is also a good option.
Spinach – Tender baby spinach leaves are best! Kale can be used instead.
Mushrooms – Mushrooms add a nice umami taste to the soup. Sometimes I have to leave them out due to a mushroom hater in my midst. (Insert sad face!)
Parmesan Cheese – Leave off cheese for a plant-based version or use a dairy-free Parmesan cheese.

How to Make White Bean, Sausage and Spinach Soup in a Slow Cooker

Tip: Buy and prep double the ingredients so you can enjoy one batch right away and freeze a second batch for later!

Prep the ingredients first.
- Dice or slice the onions, celery, carrots, and mushrooms. This step can be done several days before. If prepping the mushrooms in advance, don’t soak them with water to clean them. Simply wipe away dirt and slice.
- Drain and rinse the white beans.
- Cut the sausage into slices and halve or quarter each slice.
- Lift out all the other ingredients.
Add white beans to the slow cooker first. Use a fork or a potato masher to gently mash some of the beans…about 1/2 cup is a good amount. This will result in a creamier broth.
Add all of the ingredients to the crock-pot except for the spinach and Parmesan Cheese. Stir.
Cook on low for 6-7 hours or on high for 3-4 hours.
About 15 minutes before serving, mix in the baby spinach leaves.
Ladle into bowls and enjoy!

How to Make and Freeze White Bean Sausage Soup

This is considered a Slow Cooker Dump Recipe because you simply add the uncooked ingredients to a sturdy freezer bag.

Important: Leave out the broth and the spinach (and the Parmesan Cheese) when you assemble this recipe for the freezer.

Seal up the bag, removing as much air as possible and label it! Store in the freezer for 2-3 months.

Remove the plastic bag from the freezer to the refrigerator the night before you want to make it. The next day, add the soup to the slow cooker along with 32 ounces of broth. The rest of the directions will be the same. Add the spinach about 15 minutes before serving.

Note: At our make-ahead meal kitchens, we often used bouillon granules or paste instead of broth. It can be added at the time of assembly so that only water needs to be added when you are ready to cook the white bean, sausage, and spinach soup.

FAQ

Do you need to brown the sausage first? No. This step is not necessary. However, you can take this step as it will impart a little more flavor.

Do you need to soften the vegetables first? No. The vegetables soften in the slow cooker.

Can you make this recipe in a pot on the stove-top? Yes! Add about 1 Tablespoon of olive oil to a large pot and soften the vegetables for about 5 minutes. Add the remaining ingredients (except for the spinach and Parmesan cheese) to the pot. Bring to a boil then reduce to low and simmer for about 20 minutes. Stir in the spinach just before serving.

Did you make this recipe? Please leave a rating and tag @DinnerMom or #DinnerMom on social media. We LOVE to see and share your creations!

White Bean, Sausage and Spinach Soup {Slow Cooker}

Key Ingredients and Substitutions

How to Make White Bean, Sausage and Spinach Soup in a Slow Cooker

How to Make and Freeze White Bean Sausage Soup

FAQ