This Slow Cooker Tuscan White Bean Soup is a cozy, easy way to enjoy one of my favorite soups! You’ll brown the sausage and veggies first, then let the slow cooker take it from there. It has Italian sausage, creamy white beans, tender veggies, and a little heat in every spoonful. It’s the slow-cooker version of my Tuscan White Bean Soup, so you can pick whichever method works best for you.
If you’re in the mood for more cozy meals, check out my Easy Fall Soup Recipes for more simple soups that are perfect for chilly days.
Ingredients & Substitutions
- Mild Italian sausage: This adds lots of flavor to the soup. You can use hot Italian sausage if you like more heat, or turkey Italian sausage for a lighter option.
- Yellow onion: Adds a little sweetness and flavor as it cooks. A white or sweet onion will also work.
- Celery: Adds flavor and a little crunch. You can leave it out if needed, but I like it in this soup.
- Carrots: Slice them into rounds so they cook evenly. You can use baby carrots instead; just cut them into smaller pieces.
- Garlic: Fresh minced garlic gives the best flavor, but jarred minced garlic works, too.
- Tomato paste: Adds a little richness and depth to the broth.
- Italian seasoning: Brings all those cozy Italian flavors together, and I have a wonderful homemade Italian seasoning you can use! You can use a mix of dried oregano, basil, and thyme if needed.
- Crushed red pepper: Adds a little heat. Use less or leave it out if you prefer a milder soup.
- Black pepper: Adds a little extra flavor and warmth.
- Chicken broth: I use regular chicken broth. You can use chicken stock if that is what you have.
- Great Northern beans: These creamy white beans hold up well in the slow cooker. Cannellini beans would also be a good choice.
- Heavy whipping cream: Makes the soup creamy without making it too thick. You can use half-and-half for a lighter option.
- Baby spinach: Stir it in at the end so it stays fresh and bright. Kale can be used instead, but it may need a little more time to soften.
Tips for the Best Slow Cooker Tuscan White Bean Soup
- Brown the sausage well: Take a few extra minutes to brown the sausage. It adds so much flavor to the soup.
- Cook the veggies first: Let the onion, celery, and carrots soften a little in the skillet before adding them to the slow cooker. This gives the soup even more flavor.
- Add the cream at the end: Stir in the cream during the last few minutes so it stays smooth and creamy.
- Don’t add the spinach too early: Spinach cooks quickly, so add it with the cream at the end. It only needs a few minutes to wilt.
- Taste before serving: The sausage and broth add salt, but every brand is a little different. Taste the soup and add more seasoning if needed.
FAQs
Can I use hot Italian sausage?
Absolutely! Hot Italian sausage will add more heat and a little extra spice to the soup. If you use hot sausage, you may want to reduce or skip the crushed red pepper.
Can I use a different type of white bean?
Yes! Great Northern beans are creamy and work well in this soup, but cannellini beans or navy beans would also work. Just be sure to drain and rinse the beans before adding them.
Can I make this soup without cream?
Yes. The soup will be less creamy, but it will still be delicious. You can also use half-and-half for a lighter option.
Can I use kale instead of spinach?
Yes! Kale works well in this soup. Since it is a little sturdier than spinach, give it a few extra minutes to soften before serving.
Can I add other vegetables?
Of course! Diced zucchini, mushrooms, or extra carrots would all be good additions. Keep in mind that adding more vegetables may change how much soup you end up with.
What to Serve with Tuscan White Bean Soup
This soup is filling on its own, but I love serving it with something simple on the side. Try it with:
- Crusty French Baguette: Perfect for soaking up every bit of the creamy broth.
- Garlic Breadsticks: Soft, buttery breadsticks are always a good idea with soup!
- Dinner rolls: Warm, soft rolls are great for dipping into the soup.
- Simple side salad: A fresh salad adds a nice contrast to the warm, creamy soup.
How to Store Slow Cooker Tuscan White Bean Soup
Refrigerator: Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Freezer: This soup can be frozen, but the cream may separate a little when thawed. Let the soup cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight and reheat gently, stirring well before serving.
Slow Cooker Tuscan White Bean Soup
Ingredients
- 1 pound mild Italian sausage
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 2 large carrots, sliced into rounds
- 2 teaspoons garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- 4 cups (32 ounces) chicken broth
- 2 cans (15.5 ounces each) Great Northern beans, drained, rinsed
- ½ cup heavy whipping cream
- 2 cups (60 g) fresh baby spinach
- Fresh parsley, chopped, for garnish
Instructions
- In a large skillet over medium-high heat, cook the Italian sausage, breaking it up as it browns, about 8 to 10 minutes. Drain any excess grease, if needed.
- Add the onion, celery, and carrots. Cook for 3 to 4 minutes, or until the onion begins to soften. Stir in the garlic, tomato paste, Italian seasoning, crushed red pepper, and black pepper. Cook for 1 more minute.
- Transfer the sausage and vegetable mixture to a 6-quart slow cooker. Add the chicken broth and beans. Stir to combine.
- Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours, or until the carrots and celery are tender.
- Stir in the heavy cream and spinach. Cover and cook on high for another 10 to 15 minutes, or until the spinach has wilted and the soup is heated through.
- Serve warm, garnished with fresh parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
