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Slow Cooker Sausage, Spinach and White Bean Soup
5 from 219 votes

Slow Cooker Sausage, Spinach and White Bean Soup

This Slow Cooker Sausage, Spinach, and White Bean Soup combines smoky andouille sausage with hearty white beans and fresh baby spinach in a rich broth. Cooked slowly with aromatics like garlic, onion, carrot, and celery, the soup develops deep flavor. The inclusion of oregano and bay leaves adds subtle herbal undertones, while Parmesan tops the finished soup for a touch of savory richness. Its balanced textures and warm seasoning make it a satisfying meal for cooler days.

Prep Time
10 mins
Cook Time
8 hrs 5 mins
Total Time
8 hrs 15 mins
Servings: 8 servings
Course: Main Course, Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package andouille sausage thinly sliced, smoked
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 carrot peeled and diced
  • 2 celery diced, ribs
  • 2 (15-ounce) cans great northern beans drained and rinsed
  • ½ teaspoon oregano dried
  • 2 bay leaf
  • 4 cups chicken broth
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 3 cups baby spinach
  • ½ cup Parmesan Cheese shaved

Instructions

    Cup of Yum
  1. Heat olive oil in a large cast iron skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
  2. Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker; season with salt and pepper, to taste.
  3. Stir in chicken broth and 2 cups water. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  4. Stir in spinach until wilted.
  5. Serve immediately, topped with Parmesan.