White Bean, Sausage and Spinach Soup {Slow Cooker}
White Bean, Sausage, and Spinach Soup that's been simmering all day in a slow cooker is ultimate comfort in a bowl. Make a second bag of this Italian-inspired soup for your freezer!
12ouncescooked sausage linkssliced and halved; any type; we used 4 chicken sausage links
32ouncesvegetable brothor your favorite broth
6ouncesbaby spinach leaves
freshly grated Parmesan, optional
Instructions
Add white beans to slow cooker. Use a fork to mash about ½ cup of the beans.
Add the remaining ingredients to the slow cooker except for the spinach leaves and Parmesan cheese and stir to combine.
Cook on high for 3-4 hours or on low for 6-7 hours.
Stir in spinach about 15 minutes before the end of the cooking time.
Ladle into bowls and top with freshly grated Parmesan cheese if using.
Video
Notes
Check out more details and video above!Expert Tips and Notes:
Use any type of white bean including navy, cannelli or Great Northern bean. See all ingredient substitutions above.
Recipe may be assembled ahead of time and frozen. No cooking required. Add all of the ingredients to a freezer-safe bag, except for broth and spinach. When ready to enjoy, defrost in refrigerator overnight. Add broth and proceed with cooking instructions.
To prepare on the stovetop: 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.