Slow Cooker Tuscan White Bean Soup
This Slow Cooker Tuscan White Bean Soup is cozy, creamy, and full of flavor! Italian sausage, white beans, tender veggies, and fresh spinach come together for an easy dinner that is perfect for a chilly day.
Servings: 6 people
Calories: 544kcal
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.
Nutrition
Serving: 1portion | Calories: 544kcal