This Slow-Cooker Sausage & White Bean Soup is hearty, cozy, and full of rich flavor — the kind of meal that makes cold days feel warm again. With smoky sausage, creamy white beans, tender vegetables, and fragrant herbs, it’s a simple one-pot dish that practically cooks itself. Just toss everything in the slow cooker in the morning, and you’ll have a comforting dinner waiting by evening.
Ingredients
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1 lb Italian sausage (mild or spicy), sliced or crumbled
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1 medium onion, chopped
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3 garlic cloves, minced
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3 medium carrots, peeled and chopped
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2 celery stalks, chopped
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2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
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1 (14.5 oz) can diced tomatoes
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4 cups low-sodium chicken broth
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1 tsp dried thyme
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1 tsp dried oregano
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½ tsp crushed red pepper flakes (optional)
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1 bay leaf
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Salt and black pepper to taste
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2 cups chopped kale or spinach (added near the end)
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2 tbsp olive oil (if browning sausage first)
Cooking Time
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Prep time: 15 minutes
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Cook time: 6–8 hours (on low) or 3–4 hours (on high)
Serving
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Serves 6
Instructions
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Brown the Sausage (optional but adds flavor):
In a skillet, heat olive oil over medium heat. Cook the sausage until browned. Transfer to the slow cooker, leaving a little oil behind. -
Add Vegetables:
In the same pan, sauté onion and garlic for 2–3 minutes until fragrant. Add carrots and celery, stir for another minute, then transfer everything into the slow cooker. -
Combine Ingredients:
Add white beans, diced tomatoes, chicken broth, thyme, oregano, red pepper flakes, bay leaf, salt, and pepper. Stir to mix well. -
Slow Cook:
Cover and cook on low for 6–8 hours or on high for 3–4 hours until the vegetables are tender and the flavors have blended. -
Add Greens:
In the last 30 minutes of cooking, stir in kale or spinach. Let it wilt into the soup. -
Serve:
Remove the bay leaf. Taste and adjust seasoning with extra salt and pepper if needed. Serve warm with crusty bread or parmesan-topped toasts.
Nutrition (per serving)
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Calories: 340
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Protein: 24g
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Fat: 17g
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Carbohydrates: 26g
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Fiber: 7g
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Sugar: 5g
Tips
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For a creamy version, mash one cup of beans before adding them to the slow cooker.
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Swap Italian sausage for turkey or chicken sausage to reduce fat.
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Leftovers taste even better the next day — refrigerate for up to 3 days or freeze for up to 2 months.
This Slow-Cooker Sausage & White Bean Soup is the perfect make-ahead comfort meal — easy to prepare, full of flavor, and guaranteed to warm you from the inside out.
