Slow Cooker Sausage, Spinach and White Bean Soup
This post may contain affiliate links. Please see our privacy policy for details.
So hearty, so comforting, and so easy to make right in the crockpot with just 10 min prep!
Crockpot soups are simply the best, 365 days out of the year. You can set it and forget it, letting the slow cooker do all the work for you so you can go on about your busy day without worrying about a thing. Or at least not about dinner.
And this recipe here is no exception. All you have to do is simply cook up your sausage (if you have one of those fancy crockpots with a saute setting, this can literally be a one pot meal) and throw everything else right into the slow cooker.
When ready to serve, go ahead and stir in your spinach until wilted and top with freshly shaved Parmesan and some crusty bread for the coziest (easiest) meal ever.
Slow Cooker Sausage, Spinach and White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- ½ teaspoon dried oregano
- 2 bay leaves
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach
- ½ cup shaved Parmesan
Instructions
- 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.
- Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker; season with salt and pepper, to taste.
- 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.
- Stir in spinach until wilted.
- Serve immediately, topped with Parmesan.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This was the perfect thing to make on the first drizzly, cold fall day! Enjoyed it with friends. Everyone loved it from toddlers yo-to adults. I definitely could have made more, though.
I made this for lunch today! My husband and I love it! I’m a huge fan of crockpot meals and soup, so this was a no brainer!
One of the very best soups I’ve made!
So easy to make in my slow cooker
Can this recipe be made in the instant pot?
Evelyn, I prepared it in my pressure cooker because I can saute up the sausage in it and then only have one dirty pan after. I cooked it thirty minutes and it was sooo yummy.
Very yummy taste. Glad I found the recipe. Will definitely be having this soup again and again. Thank you.
I love this soup and have had it often! I’ve changed it up some by adding a can of diced tomatoes and I’ve added a half a cup of pasta to make it a little more hardy….. and I do it on the stove top now instead of crockpot, I also use 3 cans of beans cause we love them. Lol
Taste great! May I suggest that you add water into the ingredients list!
My favorite soup ! Was wondering if I could use an instant pot instead and if yes how long should I cook this soup for in the instant pot?
Ty
I’m from the south and maybe its a southern thing but I’ve always placed a slice or 2 of uncooked bacon in any type of pot of beans. Even if the broth is chicken ( think gumbo ). It adds so much flavor. I don’t add additional salt as the bacon naturally does this.
This soup is very good a little on the spicy side! I did what a few other reviews said and added the spinach per bowl. My son doesn’t like the spinach so this works best for us. I will def make this again and try a few of the variations some of the reviewers have posted! You cannot go wrong with this recipe!! A definite make !! Absolutely delicious!!!
I’ve been making this soup for years!! Its a constant. Fresh, Easy, Light. 3 years ago my husband and I went plant based and this recipe was only slightly altered. Vegan sausage and Veggie broth and it still keeps feeding us. I do/did this with so many of your recipes.
Thank you!
Really really enjoyed this soup Chungah! For a change used roasted pepper and asiago chicken sausage it was great! Thank you so much!
Made this today and it was a huge hit. The only thing I did different was to add a can of diced tomatoes about 25 minutes before it was done. I did what one reviewer suggested and just added the fresh baby spinach bowl by bowl so it doesn’t get gross for the left overs. Added a little grated parmesan and drizzled tabasco sauce before eating. My 18 yo son just came into the kitchen and asked “if we had any more of that soup”. love it.
This was damn delicious! I love making soups and was looking for a new recipe to add to my repertoire. Had everything on hand needed for this soup, so I gave it a go on the stovetop with my dutch oven. Hubby was initially skeptical, but after one bite, we both fell in love with this soup! Easy, hearty, comforting and oh so damn delicious. We had a wee bit left over and it was even better the next day as some of the white beans broke down a bit and thickened the broth ever so slightly. Will be making this again and again. Thank you!
So delicious. So easy. I was worried this wouldn’t be flavorful enough, but boy was I wrong. Works great with Italian sausage.
I love this kind of soup! Having said that, I would like to make a suggestion regarding the canned Great Northern Beans. Do NOT drain and rinse the Ghee off the beans. Use it as part of your liquid. Ghee is known for it’s healthy properties and you will be missing out on them plus great flavor.
Thank you for listening to me.
Ghee is clarified butter. I believe you mean aquafaba which is the liquid that results from long soaking beans in water.
I absolutely love this! I’ve made it a few times & even added diced potatoes to thicken it up & make it more hearty for the winter.
Pro Tip: Sprinkle shredded Italian blend cheese on top to your bowl. You won’t regret it!
Simple & Delicious! I had leftover grilled Italian Sausages from the weekend and I was looking for a recipe other than the run-of-the-mill leftover Italian Sausage with marinara or pasta dinner for a quick mid-week meal. So glad I found this one!
Even though the sausages were already cooked, I still browned them in a bit of EVOO & butter; then added the remaining ingredients to my Dutch Oven, brought to a boil, reduced to low simmer and partially covered. Before adding the spinach, I scooped out about 1/4 cup of the beans and mashed with a fork and returned to the pan. Added the spinach and simmered until wilted. Served with a generous grating of Parmesan Reggiano and a drizzle of EVOO, toasted garlic bread and simple side salad. Comforting weeknight meal. The only change would be to lightly steam the spinach, add it to the individual bowls, and serve the soup over it. The spinach wilted in the Dutch Oven/ Slow Cooker is slimy the next day for lunch. I just removed it and added fresh spinach!
I love recipes like this that are delicious, comforting, and simple. Use chicken and black beans and jalapenos or ham and pinto beans and potatoes … so many options! Thank you for the amazing recipe and the inspiration!
My family loves this recipe and we eat it often!
I was wondering if the recipe might work if I replaced the sausage with leftover ham?
I made for the first time and the broth came out really watery! What could I have done to thicken the soup without throwing the entire pot away? Perhaps cornstarch or cream? I’m allergic to tomato products so tomato paste is out. Otherwise, the concept is good.
First cook for the full 4 hours on high or 8 hours on low. Then remove a cup of beans and mash them, then return to the crockpot.
Good but not fabulous. Maybe a few more spices? The combination of Northern beans and sausage is tasty. Maybe add a little flour or cornstarch to the broth to thicken it?
I like Kate’s idea, a dollop of sour cream on top. Making it in the next couple of days. Can’t wait, because this soup is right up my alley! Thanks for the recipe!
How much is a serving?
For those wanting to use dry beans instead of canned, I learned through trial and error what works. Use a half pound dry white beans. Soak them overnight. Use the max cooking time in the recipe for either low or high, whichever you choose.
Tasty, easy, healthy weeknight soup! Made it for myself and my husband and we loved it. I subbed the andouille for Adelle’s chicken sausages because it’s what I had on hand. Still super delicious and easy, even sent the recipe to my mom who loved it too.
Delicious soup!
Delicious flavor – I served with a dollop of sour cream
This was so delicious! I decided to try it knowing my family is picky. My husband and daughter loved it! I used Cajun andouille sausage for spice and it was perfect! This recipe is definitely a keeper!
The preview to the recipe says “absolutely no sautéing” and then in the cooking instructions it calls for heating up a skillet and slicing up and browning the sausage. Therefore, some sauteing is necessary. I don’t know that you’d even need to brown the sausage, as most smoked sausage is precooked.
I have made this soup several times. The benefit of sauteing the sausage is not to cook it, really, but to add a flavor of char/browning to the mix. I do not have a slow cooker, but have found a dutch oven works well (and then we can use the fond on the bottom of the dutch oven after sauteing the sausage. Then I just simmer on the range to complete. I also think the wine adds a very nice touch. (fresh diced tomatoes in season can be substituted… but should be added toward the end of cooking.
This soup was yummy! Made and took for lunch all week! Got many questions and interest in it, definitely will add to lists of soups I make
I would like to receive your recipes
This is literally the best soup I’ve ever had. I’ve been making it about once a month (or more!) for at least 2 years, and it was the first thing I tried off your site. Now you are my go-to recipe source! Thank you so much!!
how would you alter the recipe for a 4qt slow cooker?
This was so easy to make and so delicious.
This soup is delicious, nutritious, low-cal (even with the sausage) and very filling! I used Cannellini Beans. You could also use rice or potatoes if you don’t like beans. I used a small(ish) red onion and a little less garlic. Andouille sausage was good but I might try chorizo next time.
I loved making this and it was delicious!
I would love to try, but I hate beans. How would you substitute?
I can’t wait to try this as we are having a frigid winter here in Florida! (I’m not complaining! I love it!) I think the recipe sounds like a marvelous bean soup and that’s what it is Lesley….I was just trying to think what you could substitute the beans with….just can’t imagine what it would be. If you don’t care for beans, I doubt you would go for lentils? Just a thought. This is on my menu for tomorrow. I will give a review for sure!
This looks like something I’d love to try. May be a stupid question, but do I use raw or pre-cooked sausage?
This looks delicious! I do have a quick question. In the ingredients it calls for 4 cups of chicken broth. And then in the instructions, it mentions adding the broth and 2 cups of water. Am I adding a total of 6 cups of liquid?
Yes, that is correct, Dorthy. 🙂
Absolutely delicious. Plan to make this soup many times in the future. A sure “keeper” recipe. Thanks for sharing.
a very good white bean soup.had every thing i was looking for.only added one sm bulb of fennelwhich topped it off nicely
Made this yesterday with dry navy beans and hot Italian sausage. Almost nothing left after dinner!! Super great and quick recipe. I just had to add a little extra water because of the dry beans but it was delicious!! Thank you for this recipe!!
How much beans and water?
I’ve made this soup, following this recipe exactly for years now. My husband and I LOVE it! Now that he can’t include canned beans in his diet anymore, I want to try it with dry beans – but I’m not sure how! Do I throw them in the slow cooker dry? Soak them first? Pressure Cook them and then add them to the slow cooker? I don’t want the beans to be unnecessarily mushy but also don’t want to have to cook everything else far longer waiting for the beans to soften up – tips?
What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! Good luck! 🙂
I’m making this today for the second time in two weeks. The wilted baby spinach is wonderful. Today I’m using baby gold potatoes instead of the white beans. I highly recommend Aidell’s andouille if you can find it. Great soup for the crockpot.
Usually when I make double batches of soup for a lunch meeting there is some left for hubby’s supper – but not this time. Really damn delicious even when prepared without the saussage cause of so many vegetarians in the group. For the extra protein I put out thin sliced parmesan pieces for each person to add, if wanted.
Gotta make it again this weekend for the family cause I want more!
This is one of my ‘go-to’ soups, I’ve made this at least a dozen times. My whole family loves it! I sub smoked turkey sausage for the andouille (one child doesn’t like spicy stuff) and kale instead of spinach. Very tasty and comforting!
I love this recipe – I’ve made it at least 10 times! It’s easy, delicious, and all 4 of my kids will eat it!! I use mild Italian sausage so the kids will eat it though.
I’m making it for a friend, but need to drop it off early. Would you recommend keeping the spinach out and telling her to add it before she serves it?
That’s probably a good idea, Lauren! So glad you like this one!
I have made this three times now and everyone in the family loves it. You can use a milder sausage for those that don’t like things too spicy. Great easy healthy meal!
This was delicious make it your own! Amazing Thank You for this!
Thank you for the great recipe! I tried it first with the andouille sausage, but I didn’t care for the heat. So I made it again with a chicken, spinach, and gruyere sausage and I found that really complemented the rest of the ingredients! I also gently softened the onions and the garlic in the saute pan after I was done with browning the sausage so I could get up all of the fond. This only took a minute, and I think it made a difference 🙂
As a novice cook and someone who is anxious when cooking, I really enjoy all of the recipes on your site- thank you for the clear instructions!
Super tasty. Used homemade parsley and wine sausage and added cheese tortellini because the kids love them. I also made this right on the stovetop since we wanted it for dinner that night and I started it late in the day. It turned out just fine, probably about an hour and a half start to finish, and that was letting the soup simmer for awhile, too. I just sauteed the onions, garlic, celery and carrots right in with the sausage after it was browned until they were softened and added the broth and rest of the ingredients to the same pot. Perfect one pot meal for a snowy day like the one we had today!
I’m getting ready to put this in my crock. The instructions say to add the broth plus two cups of water, but the recipe doesn’t list water as an ingredient. I’m afraid that adding the water will make this less flavorful. Are you supposed to add the water or not?
I had this at a friends house and my husband loved it so much I had to get the recipe. I just got an instant pot for Christmas and wondered if yiu know how I’d go about making this in there? Thanks in advance
Made this recipe last night for the second time. Outstanding!!! I cheat and make it on the stove top . . . simmering for an hour and a half. Will absolutely put into rotation.
Definitely a keeper, one of the best soups I’ve ever made. It was the first time I used dried beans and I believe that made a difference. One cup, and I wasn’t hungry for 5 hours. Oh, I used spicey Italian sausage.
Thank you
Super yummy and filling! Perfect for the cooler month!
It’s so good! Happy you liked it.
Thank you! Great recipe ! NOTE: DO NOT ADD SPINACH TO THE POT. Add it by bowl when served so you can have great leftovers.
Love this recipe! Read reviews and went with Hot Italian sausage, kept all other ingredients the same but added one can of Rotel diced tomatoes and green chilies, dried basil, smoked paprika and instead if water I added two cups of spicy V8. Did not add any salt and used no salt chicken broth. Family raved about it but it did pack some heat so you have to enjoy the extra heat. Will be a regular addition for this family.
You made your own recipe. It is totally different from the recipe you are supposed to rate. So until you make a recipe exactly as printed you have no right to rate it. By the way since you made up your own recipe you gave yourself five stars not the author.
Calm down.
You sound like a blast to have a beer with.
Super easy and incredibly tasty dinner. I added a diced sweet potato and 1 cup of water to the recipe and cooked in Instant Pot (high pressure for 15 minutes, quick release). It came out great; my picky teens even had a second bowl!
This is a great soup – I have made it as the original recipe many times, always a hit for a crowd. I have also made it and added about 1/2 can of tomato paste; sometimes omitting the spinach; this is delicious also.
Thanks for sharing with us, Kim!
Can you cook this on the stove top? If so, how long do you recomend?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Made this today and it turned out delicious! Used Johnsonville smoked sausage, canneloni beans, pinto beans and a can of diced tomatoes with basil and oregano. Followed the rest of the recipe as written. Perfect for this chilly weather we’re having here in Cincinnati.
Made this on top of the stove! I used chorizo, a lil heat! Delicious
Awesome soup! I often add gnocchi at the end- scrumptious!
The soup was not goood. My husband, who eats everything, didn’t even care for it. The broth was thin and the flavorless. know that I used to cooking on high for four hours options. Maybe those who cooked it eight hours on low had better luck
Can’t wait to try this, it’s currently cooking.
What purposr does using a slow cooker to make this in a slow cooker?? You brown the sausage and transfer it into the crock pot, dirtying a pot and losing the sausage fond in the pan. Just make it in a pot for Christ sake! Why do you try to reinvent the wheel?
Cal, you’re more than welcome to do it your way. We’re simply suggesting to do it this way. Keep it cool and kind around here. This is a food blog “for Christ sake” – thanks!
Jana, this is a great response. “For Christ sake” you are amazing
I have one of those multi-function pots from Emeril Lagasse and I love it! (No, not a pressure cooker, it’s older!) I just set it on the STEAM setting and sautee my meat, then switch to the crockpot setting when ready to add all my ingredients. Yes, you can drain the grease before adding, but if little grease, I don’t, as it adds GREAT flavor to the recipe. One pot, no mess! It’s a great tip I have passed on to many… Can’t wait to try this recipe in ONE pot!!
Has anyone tried freezing this? Or does anyone know if you can?
Yes, you can freeze in plastic freezer bags (I like to lay them flat in the freezer to save on space), thaw in the fridge overnight, and reheat over low heat.
Hello!
This may seem like a silly question, but are you getting the sausage already pre-sliced? Every time I try to slice uncooked sausage into coins the casing tears and it makes such a mess.
Thanks
Not a silly question at all! You’ll want to use the pre-cooked sausage here – they will be much easier to slice. 🙂
If I may make a suggestion on the sausage: If you have uncooked sausage you want to use in this, bake the sausage in the oven at 400 degrees for 25 minutes. After it cools slice, saute and carry on! Yes, a little more prep, but something to keep in mind 🙂
Thank you for this tip. Such a good alternative for the sausage
Are you sure that the nutrition label is accurate? It says there are almost 16 grams of total fat in the recipe, but based on the ingredients, it looks like it’s much lower in fat than that. (The andouille sausage that I use is 9 grams of total fat for a 2 oz. serving.) What do you think?
Sheri, if you substitute a different type of sausage that is lower in fat, the nutritional information can vary.
I made this in my Dutch oven on the stove top. It was done in thirty min. The only tweak I made was that I omitted the carrots due to allergies and added dill weed. It was so yummy that there wasn’t any leftover! Thank you!
That’s great!
ok, so i got super excited to try this even tho i didnt have everything..so i used jalapeno sausage because thats all i had, subbed garlic powder for the fresh, didnt have bay leaves and this was still, hands down, one of the best soups ive ever had in my life!! (i was also feeling super lazy that morning and skipped browning the sausage too lol) seriously, soo good!! this is a keeper!!
That’s awesome!
Delicious!!!! Swapped the spinach for kale and the andouille for spicy italian sausage (because it what I already had on hand) and it was soooo good.
I added the garlic to the last minute of cooking the sausage though to get that roasted flavor. The spicy sausage gave it a really nice kick. Had a bowl for dinner and jarred the rest for lunches for the week. Definitely making it again.
So happy to hear it!
Went vegetarian, added one teaspoon of “Better than Bouillon”. Hubby is diabetic so I added sausage at serving time. I’m the vegetarian so I get the crusty bread for dunking. Yum!!!
Great! Sounds yummy.
Could you use ground turkey?
Yes, absolutely, but please be mindful of cooking times with this substitution.
Hi! I’m a little confused about the broth and water amounts. Is it 4 cups broth plus 2 cups water or is it just 4 cups of liquid total. A comment someone left threw me off a bit. Thanks in advance!
This has become a family favorite! Question- is there a way to make it in an instant pot on days I can’t get my shit together?
I did this in the instant pot tonight. Sautéed the sausage then the veggies and cooked on manual for 20 mins with quick release. SO good! I added an extra cup of liquid but it wasn’t necessary.
We used smoked beef sausage, dried beans cooked in Instant Pot & frozen spinach. Delicious. My husband said this soup would be great any time of year, (without having known about your blog comment noting the same!) Thank you for such an excellent recipe.
This is simmering away in the crock pot right now. Should be ready by halftime of the playoff game! Smells dee-lish. I followed directions, except added a can of diced tomatoes in place of the water. Don’t care for oregano, so I used a Tuscan spice blend. Can’t wait to serve it up with some crusty rolls!
Madge, I’m trying to figure out what a serving size is for the soup….8 ounces?, one cup? would you happen to know?
About 1-2 cups.
I just made this and it was so tasty! I used sweet turkey sausage links and just cut them up into small pieces. I can’t cut onions so I used onion powder in place of that. Also, I don’t know if it makes a difference, but after I cooked the sausage – I sautéed the celery and carrots in the same pan for about 3 minutes before adding them into the crock pot. They came out great! I’ll definitelh be making this again 🙂
How long is the cook time if I make it on the stovetop? Won’t have time for crockpot tonight..
Making this for tomorrow. Setting it up tonight. Using a country style smoked sausage. I also threw in a can of diced tomatoes with the liquid (counts as part of the additional water), I didn’t sauté my veggies like normal as my gas stove is out of propane ( had enough to Brown my sausage) however I normally do this step.in place of spinach I usually use kale however this time around I’m using collard greens. I can’t wait to try this. Making a rustic crusty bread to go with. I make the ham and white bean soup from your site quite often.. I add kale to that as well. Perfection!!
I made this with sweet Italian chicken sausage and it is delicious! Next time I will try andouille or a spicier sausage to give it more kick. Thank you!!
I made a few adjustments, some I’m glad for, others not so much. I used ground beef because that is what I had on hand. It’s a little too fatty and oily. Next time I would do the sausage. I added some diced tomato, vinegar, and lemon, which are changes I do like. Seemed like it needed some brightening up to me and I’m happy with it! Easy peasy.
I LOVE this recipe. I have made it several times just on the stove, not crockpot, and it is always delicious. My go to winter soup! Thank you!
I usually try a new recipe as written the first time and then ad lib. This was such a beautiful basic combination that I felt free to add a handful of pearl barley and an additional carrot. Absolutely wonderful and as I decided on this mid-afternoon, didn’t use the crock pot, just stove top for several hours. Chungah, you have a gift for combining ingredients!
My whole family really enjoyed this soup. I had a bit more sausage (I used a mild Italian) than called for so I added a bit more of just about everything else — I also sauteed the veggies in a wee bit of the fat from the sausage before putting them in the slow cooker and deglazed the pan with the broth (would have added a splash of white wine if I’d had it) to make sure none of the yummy flavour escaped. My six-year-old is not usually a soup fan and she asked for seconds. Thank you for a recipe that will definitely go into our regular rotation.
I made this soup for New Year’s Day and it was delicious. My husband rated it company worthy which is a huge compliment. Thank you.
This soup was so good, I made it two days in a row. Yesterday for dinner on a snowy day, and made it today to divide up for lunches during the week! Love it – thanks!!
This was amazing! I didn’t have the day to prepare with a crock pot so I made on the stovetop. I sautéed the sausage in oil in stockpot. Removed to a bowl once browned. The cooked the onion, carrot, and celery in the drippings for 5 minutes. Added garlic for a minute. Then added broth, beans (I used navy beans because i prefer the smaller beans) bay leaf and oregano. Simmered for about 20 minutes then added the sausage back into the pot with the spinach. A burst of amazing flavors! I also added some red pepper flakes because we like heat. I almost substituted smoked sausage for the andouille but I am so glad I used andouille. It has really unique flavor that pervades the soup. Another great recipe. Love your blog!! I wish we could rate your recipes though.
Hi!
How many sausages go in the soup?
This soup is awesome! Literally 10 min prep before work…spicy but perfect! Will def make again! Thank you!
I made this soup last weekend and it was delicious! I actually made if for my parents who loved it. It’s a nice change from beef stew or chicken noodle soup and it taste even better the next day after the flavors have had more time to blend. Great for dinner or take to work for lunch! Thanks for the recipe.
This for sure will be on my, ” winter list of soups” list. All excited to make and eat with my family
Cooking soup in a slow cooker seems so easy once you have the right measurements. Will have to try it sometime (:
Chungah,
great recipe as usual! Do you have suggested time for preparing this recipe in a countertop pressure cooker, like Fagor or Instant Pot? Didn’t see any mention of this as I scrolled through the other comments. Thanks.
Will work on this and get back to you. Have some ideas… Thanks, Reno Dave
Made this today, and everyone loved it! And THANK YOU for providing the nutrition facts…wish every food blogger did this!
I wanted to love this recipe since I love so many of your other ones, but It was just lacking in flavor. I added garlic powder, garlic salt, regular salt, a little more oregano, paprika and seasoned salt. My husband still thought it was missing something, something that hits the back of your throat. We couldnt figure it out, but adding the extra spices definitely helped.
Rather belatedly, if that happens again, sometimes an acid can help, like lemon juice or balsamic vinegar.
This is delicious. I used turkey kielbasa because I already had it. I sautéed the veggies in the drippings then deglazed the pan with some white wine and added to crock. This soup has a great smokey flavor and the kielbasa was so tender. Will definitely make this again.
We added quite a bit of tasso and a chicken bouillon cube to the recipe. It was very flavorful and had a little extra kick!
Can I put this all together and leave it in the refrigerator overnight to put on in the morning?
Yes, of course! What a time-saver!
I made this soup on Sunday. I used a couple of tips from some other reviewers. I added a few tablespoons of tomato paste and one can of smashed white beans. What a difference adding these items made. The soup was rather bland before adding the extras. I also added more oreagano and some Italian seasoning too. It was so delicious! I’ll definitely be making it again with the additional items.
Made this last night, spur of the moment so I made it in a stock pot on my stove top. My celery was not looking too healthy so I didn’t use celery. Had turkey smoked sausage on hand so used that. Added extra garlic and a smidge of red pepper flakes. This. Soup. Is. Delicious. Added shredded parm and lots of black pepper at serving, with some warm buttery crusty bread. Will definitely be a staple soup this winter.
We thought this soup was yummy! I used garlic sausage and added lots more oregano. Next time I would add a third can of beans, mashed to give the broth more body.
i make dinner for a shut in every week and i was wondering if i added the spinach too early what difference it would make in the taste and outcome of this dish?
It might cook down a bit too much!
Would I be able to cook the sausage the night before and then throwing it all in the crock pot the next morning? I am a teacher and have to leave early to get to work, so cooking the sausage in the morning is tough in terms of time.
Yes, of course. That’s a great idea!
Is it ok to assemble the meal in the crockpot, place in the refrigerator overnight and start the crockpot in the morning?
Yes!
sounds great! can’t wait to try. thanks
How much would be one serving of this? I can’t see it anywhere ;w;
About 1-2 cups.
Wondering if you can use white kidney beans in can. Thanks
Sure! 🙂
Oops! I bought pre cooked andouille sausage by mistake… when should I add it to the crockpot?
You can add as directed.
just curious why cook time is so many hours? Canned beans are already cooked and andouille sausage or kielbasa type sausages are smoked and don’t need cook time either – aside from simmering down for flavor absorption ,am I missing something? Just curious.
This is a tailor-made slow cooker recipe – it is a recipe that is meant to “set and forget” so you can come home to dinner after an 8-hr work day! 🙂
I have been pressure cooking beans in an electric pressure cooker without soaking first. I then drain off the water and use them instead of canned beans. So inexpensive and I don’t have to worry about added ingredients.
Love your recipe. Used garlic chicken sausage. YUM
Wanted to know if anyone has frozen this dish… I am single and like to make ahead dished but need them to freeze well.
Has anyone done this in a regular pot, not a slow cooker? If so, what modifications were made?
Do you think Italian sausage would be a good sub for the andouille sausage? I already have some that needs used. Thanks!
Yes!
I made this tonight in my Instantpot. Sautéed meat for 5, added veggies for another 5. Added remaining ingredients and cooked it on high pressure for 20 minutes. So quick and delicious!!!
Thanks, Lacie!
This has quickly become one of my favorite meals! I usually make it up at university for myself because its super quick and easy to prepare in the morning and by the time I come home from class it’s ready! Tonight I’m making it for my parents who are so looking forward to it. Thanks for the amazing recipe!
I just started reading about Clean Eating, and came across this recipe. Although it looks tasty, it confuses me as to why it’s on this website. Please help me understand why sausage is considered clean. I really do want to understand.
Another question: why is chicken, which typically is full of growth hormones, preservatives, and “filler” chemicals (to increase it’s weight and juiciness), considered clean? Are there brands we might trust, or techniques to determine the clean-ness of a meat?
Thanks for any hints.
I love the idea of this soup and have most of the ingredients on hand. Was thinking to add some pumpkin which I still have from Thanksgiving, and maybe decrease the quanitities just a bit and prepare in my 4qt slow cooker. What do you think?
That sounds amazing!
I have a Dutch oven. I am going to be home all day. Do you think it would work the same if I put all the ingredients in there and put it in the oven at low temperature until the veggies are soft? I have made this before as the recipe calls in the crackpot and it was great. But my crackpot is at my dad’s right now.
Yes!
I made this soup today with a few modifications and it was delicious. I like soup with lots of veggies so I increased the amount of carrots and celery, added two cans of diced tomatoes and replaced one can of great northern beans with chickpeas. I also sauteed the sausage (kielbasa), onion and garlic and chopped all the veggies the night before. That way when I got up this morning, I could just dump everything in the slow cooker before leaving for work. I ended up working late so it cooked for close to 12 hours but it did just fine. Needed to add salt and red pepper flakes to amp up the flavor but overall the soup did what I needed it to do.
Just stumbled across this recipe. Made it to the tee following the directions, but also added some leftover turkey from Thanksgiving. I am excited to try it.
Has anyone doubled this recipe? I would like to so I can freeze some. Not sure how much the original recipe yields…
This soup is Damn Delicious! and it freezes well! The flavor is amazing! Next time I am going to try to substitute potato for beans since my hubby is not a fan of beans.
I mean, WOW. I thought the photos looked amazing, but my goodness the flavor of this soup is out of this world! I made it on the stovetop as I couldn’t get my act together long enough this morning to throw things in the crockpot (it’s a miracle I get out the door with two shoes on some days) and it turned out wonderfully. Off to scour your blog for tomorrow’s dinner… thank you!!
Does browning the sausage before putting it in the crock pot have any purpose or is it just to make it look nice. I did brown it last night (it was wonderful), but I’m wondering if I may be able to skip that step next time (so as not to need to clean a frying pan)
Also, what about using frozen spinach that’s been thawed and drained? Do you think that might work too?
I find that it is an important step to really let the flavors caramelize but you can skip it if you would like. I also recommend using fresh spinach as well but I’m sure frozen will also work.
Could you tell me what the serving size is ? It says it serves 8 but what is the serving size?
About 1-2 cups.
Your soups recipes, are totally awesome! I am learning, that your site is the first one to check!
Thank you for the time you exert, to make us all very very, happy!
I made this tonight. It was so good and savory. Only thing was the amount of onion. It’s kind of overwhelming. Next time I won’t add so much.
I made this yesterday and everyone loved it. I didn’t alter a thing and it was perfect. Thank you so much! I am now going to get together with 2 girl friends and we are going to make a bunch of your crock pot meals and freeze them.
Would black beans work as well??
Yes!
BEST soup I’ve ever made. My guests wouldn’t stop raving.
Made this tonight, well actually I started it last night, but it was really good! My boyfriend must’ve had 4 servings. He finished the pot! This was the easiest thing I’ve made in a while! Thanks!!
Can you add the spinach in well before serving? Like several hours prior?
I recommend adding spinach right before serving.
Waaaaaay too salty. I love the smokiness of the Andouille sausage but it just made the soup too salty. I’d recommend substituting mild Italian sausage. Also the bean to sausage ratio is off. I’d 1/2 the beans or 2x the sausage. May make again with those modifications.
I love this soup. I make it a lot and prefer the canellini beans but either are good
I was wondering if you can use other meat also? Or just the sausage?
Yes, absolutely. Other meats can be used instead.
im not a big fan on spinach so i do two things different,1 smoked sausage and instead of spinach i do cabbage soooo yummy
I see that it serves 8, what is the serving size? I do WW and am trying to calculate the points.
About 1-2 cups.
I’ve made this recipe and it was really yummy!
I will tell you that I love this recipe. And due to my husbands allergies/sensitivities to onions and garlic… those were omitted. I changed andouille sausage to an apple chicken sausage and added some Orzo pasta as well. It was amazing, the kids loved it, husband loved it, its a huge hit !
Thank you for this recipe will be using it again.
Wow! This is fabulous! My picky family gobbled it up!
I don’t have the beans in a can, but have them raw… Should I cook them first, and if so, how?!
Yes, they should be cooked first. Here is a great tutorial to cook beans on the stovetop. Hope that helps!
I made this soup last night and it was a hit. However, I didn’t cook it in a crock pot because it would have taken too long, instead I cooked it on the stove in a dutch oven. I used minced garlic from a jar then sauted all the vegetables w/the seasoning until the onions were translucent then I added the meat, chicken broth and water – it was delicious! Thanks for the recipe.
I have made this and a number of different variations of it and it always turns out very good and freezes well. As long as you start with the base recipe you can substitute the spinach, sausage and beans. I have used all different types of sausage (sweet Italian is good for people not wanting a lot of spice) Fortunately I have a Lowes Foods with a Sausage Works department nearby and I have used many of their combinations. I’m using Vampire Hunter in the batch I’m making today. If I don’t have baby spinach on hand I use either regular large leaf spinach or kale, just chop it up and cook just a little longer. I have also used canned black beans, white, and red kidney beans in place of the great northern beans. It all depends on what I have on hand, and I have never been disappointed. A handful of homemade croutons and shredded parmesan on top and dinner is served.
I am wondering if I can prep the sausage and then add all ingredients to a bag and freeze then at a later date add to crockpot. Have you done that?
Making this for supper tonight! I did a rough calculation, based on the ingredient list. This is about 16 cups of soup, so a serving should be around 2 cups! And thanks to the person who mentioned serving this with grilles cheese!
Made this last night and it was a hit. At least with me and my 9yo daughter. My husband ended up sick and ate only broth. My 5yo won’t eat anything spicy (he had leftover sloppy joes), my older two daughters weren’t home, and my 14yo son reluctantly tried some. I never got his opinion on it. But the 9yo adored it–gave it high reviews. I didn’t brown the sausage first (didn’t feel like dirtying a pan), just sliced and tossed it in then cooked it on high for about 3 hours. Turned out really well. I just wished we’d had some crusty bread to dunk in it but made do with saltine crackers to soak up some of the broth. Adding to our recipe book.
I made this today. Mmm! I added some extra veggies that were in the fridge like some chopped bell peppers and butternut squash, then I switched out spinach with kale. I did 4 cups of broth, not 2 + 2 cups of water, and then I made some elbow noodles to add to the finished product after and make it more filling with just one bowl. So good! My husband had a second bowl and already claimed left overs to bring to lunch tomorrow. That’s success. Thank you and I look forward to trying more of your recipes soon!
I have dried beans do I cook them as usual before I put them in the crockpot
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I have used dried beans, just make sure you soak them overnight so they are tender when you put them in the crockpot
Do you have to sauté the sausage or can you just put it in the crock pot my stove isn’t working so I’m looking for recipes that don’t require a stove or oven
Yes, please refer to the first step:
Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
I used precooked sausage and just threw them in the slow-cooker as is and am happy with the results.
Just tried this recipe today! I used a kielbasa sausage instead and it worked out great. Will be adding this to my mix of recipes.
Do you thinly slice the sausage before or after you cook it? Thanks!
I recommend slicing beforehand.
Made this tonight, it was so good! I thought it was a little salty from the sausage so I added an extra cup of water to the crockpot a few min before eating.
I will tell you what: this soup is the bomb. I’m leaving a comment because I feel like more often than not, people will discuss how excited they are about trying a recipe instead of reporting back how it actually was (which, in this case, was SO good). I did make a few adjustments due to preference and allergies. I couldn’t find andouille sausage that was soy free (allergies crampin’ my style again), so I got a green chili sausage instead! It added a little heat that, as a Texan, I tend to be obsessed with. I also added a little thyme and paprika to the recipe since those weren’t found in the sausage I got (but is usually found in Andouille sausage). And I subbed kale for spinach because, why not? It turned out fabulous, is filling with a reasonable calorie count, has lots of vitamin A because of the carrots and also lots of fiber! Thanks so much for sharing!!
Could turkey kielbasa be substituted for the andouille to lower the fat?
Yes, absolutely.
Delicious! I’m going to use a little less liquid next time.
HI there – has anyone tried using frozen spinach in this?
Yes, I threw in chunks of frozen spinach, and it was just fine. Fresh spinach is probably tastier, but frozen is good in a pinch. This recipe is the best!
Just made it. It was easy to make even for a non-cook. I loved it. Thanks!
I made this Tuesday it is awesome I highly reccomend it, I did add a 1/2 cup Orzo Pasta. I try to make a different soup for our lunches every week and this is a winner for sure. The sausage gives it a nice kick…..
I made this soup today using home made chicken broth. It was good, but after tasting before serving, I added about 2T tomato paste. I thought this greatly improved the taste and look of the soup
Perfect soup for a chilly fall day! Delicious and so easy!!! Thanks for the recipe!
This was fabulous. I did sauté the veggies in the sausage drippings briefly before adding it to the crockpot. At the end I added cooked cheese tortellini to make it a meal.
Thank you for the recipe!! I am making this now and realized how much it is. Do you know how long you can eat on this before it gets bad? Like if I wanted to eat it for dinner tonight and possibly lunch tomorrow? Thanks again!
Yes, this should keep for a few days in the fridge but as always, please use your best judgment regarding food safety.
Hi Chungah,
Can you used dried Great Northern beans instead of the canned kind and just throw them in?
Thank You!
Unfortunately, I do not have much experience using dried beans so I am unsure if they will cook through in time in the slow cooker. Please use your best judgment.
Used dried beans. On low setting 8 hours they cooked just fine.
Dry beans would have to be pre-cooked before use
I have a little experience cooking with dried beans, if you soak the beans in water overnight just prior to cooking your soup in the crockpot all day, they will be nice and done with everything else in the pot. Use a cup of dried great northern or cannellini beans to 6 cups of water to soak them overnight. Next morning just rinse them in running cold water, drain water off and into the pot they go, easy Peasey. Soaking beans takes away the gas, don’t know why, but it’s a perk to soaking them first. I love this soup.
Yes you can. It only takes 7-8 hours to cook dried beans in a crockpot anyway. I don’t even bother to pre-soak them.
I just made this today and I cooked it on high for 3 hours. My northern beans disinergrated, It’s still taste great, but I think it should only be cooked on low.
Bummer! I’m not entirely sure what went wrong but I have cooked this on high a few times and have never had problems with the beans. Maybe you can add it in at a later time?
what is the serving size in cups?
Unfortunately, I cannot provide the serving size in cups at this time. However, this recipe yields approximately 8 servings.
We love this recipe! We shared it in our 25 Delicious Crockpot Meals for Busy Families roundup on The Shopping Mama!! http://www.theshoppingmama.com/2015/10/25-delicious-crockpot-meals-for-busy-families/
YUM!!
Made this soup over the weekend- delicious! I made quite a bit- was wondering if it is okay to freeze?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I froze this and it is just fine!
This looks amazing! What size crock pot did you use? We have a 3 quart crock pot, but a much larger stock pot.
I used a 6-qt slow cooker.
I made this soup overnight last night for tonight’s dinner. It was fantastic. I used regular mild Italian sausage because that’s what I had but it was delicious!!!! I did add a little cooked white rice at the end to make a bit heartier but it was amazing!!! It was so easy to put together and my whole family enjoyed it- even the picky 7 year old!! Thanks for a great recipe! This one will be a go to on busy soccer and dance nights!
Hello! Let me first just say thank you for these great dishes! They have saved my life! I was wondering for this recipe, if I decide to cut the recipe in half, do I need to cut down time? And its also my first time using my slow cooker, so would you recommend low heat or high? Thanks!!
Vanessa, you can cook on low heat for 7-8 hours or high heat for 3-4 hours. Halving the recipe may require less time, but without trying this myself, I cannot answer with certainty. Please use your best judgment.
I added one whole boneless chicken breast, cut into bite-sized pieces right at the beginning and also added a diced seeded poblano pepper and some cayenne pepper. About 1 hour before this was done I added 2-15.5 oz. cans of hominy, drained, and then prior to adding the spinach I thickened this up with tapioca starch to make into a stew. My family loved it.
This looks super yummy. Just wondering if this will keep okay with the spinach in it? Or should I add the spinach to it each time I reheat?
I recommend adding the spinach right before serving.
I have added the spinach to eat serving instead of straight to the pot. That way, I can do the same when I reheat it.
What size slow cooker do I need to make this in?
I used a 6-qt slow cooker.
I made this tonight and it was fantastic! I used regular sausage instead of andouille because it’s what I had on hand – I also just realized I totally forgot to add the spinach before serving. It smelled so good I totally forgot! I served it with cheesey garlic bread that I thought really pulled it all together. It was so good we both went back for seconds, so we’ll be fighting over the little bit of leftovers tomorrow.
I wonder if leaving out the onion and celery would alter the taste too dramatically. I’m allergic to both, so I’ll have to experiment. This looks damn delicious though 🙂
I’m sure it will be just fine. There’s plenty of other goodies to go around 🙂
Hi! I like to buy beans in bulk not cans (like just regular dry uncooked beans). If I pre-soak the beans for a bit and throw them into the crockpot instead of canned will that be an easy substitute? Or will they take longer to cook through?
Unfortunately, I cannot answer this with certainty without having used uncooked beans myself. Please use your best judgment.
Kiya, How did your beans turn out? I have pre-soaked beans as well that I want to try in this recipe.
I cooked my beans first. I actually do them in batches and freeze them flat in bags in my freezer. So, that said, my beans were precooked and frozen and I added the frozen beans to my soup. They are never mushy, taste fresh and are cost effective.
This soup is awesome. I have added chicken sausage in the past along with a can of diced tomatoes for extra flavor. Lots of room to make it your own if other ingredients aren’t available.
Hi – looks so good! Can you make it on the stove though too? Or only in the crock pot?
Yes, this can be made on the stovetop – but it will be a bit more work as all the veggies need to be sautéed!
I made this with vegetable broth and tofurkey sausage for a vegetarian version (cuts out a lot of calories from fat!), and used kale I had on hand instead of spinach. An easy, yummy soup!
Thank you for sharing such a hearty and healthy recipe! I’m making this for dinner tonight…. As I usually make at least one recipe from your blog each week. They always turn out amazing! (:
Made this today and it was amazing! This is the seventh recipe I’ve made from your blog and loved every single one of them! I tell everyone about them too! Thank you for the quick meals!!
Does this free well
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
This does freeze SO WELL!
Did you freeze before or after cooking?
After.
You’ve definitely inspired me to pull out my slow cooker. This soup looks VERY comforting and delicious – so easy too!
I have this cooking right now in the crock pot! I just noticed that i was supposed to add 2 cups of water…….OOPS, and i am at work now. I guess I will add it later??
I made a few changes, I left the celery out and added a can of diced tomatoes. Plus i didn’t have an onion so i used dried onion flakes. I think that it will be great as all of the soups i have tried from “damn Delicious” are!! And i used Butterball turkey sausage.
Can’t wait to try it!!
UPDATE:::
The soup was amazing! I ended up adding about 3/4 cup water since accidentally leaving the 2 cups out. I served it with grilled cheese. It’s definitely a keeper as I figured it would be
I would love to make this and can use a substitute for the sausage, but being in Australia I have no idea what great northern beans are…..any idea what other beans I could use?????
Thanks Pauline x
Any other type of white beans should work just fine.
Looks sooo good. But, is the Fat n Saturated Fat from sausage? I am knew to trying to substitute. So, do you know what could be substituted to make it less Fats?
It may be best to omit the sausage or reduce the amount as needed to suit your preferences.
Susan – I use a chicken andouille which is much lower in fat. Have also made with chicken chorizo. Excellent recipe, Chungah!
I looked everywhere for chicken andouille or chorizo sausage (BC, Canada) but I can’t find it. : ( My daughter unfortunately can’t tolerate red meat. The only thing I found was turkey kielbasa’s, which should still be good. Trying it tonight!!
I just used a chicken sausage and it was just fine. Look for a good one though
I used chicken sausage too and it was delicious!
The soup looks great! I am crazy for crock-pot cooking. What I love to do with soups is sauté the onions, celery, and carrots in a cast iron skillet to give the soup another layer of flavor. Then I throw the minced garlic on the skillet for about a minute until fragrant and throw all of those in the crock. So good! Have a great week!
I normally would do this, but though to myself ‘go ahead and skip it this time’.
Please make sure to sauté your veggies, I’m so angry with myself for not doing it.
What are you… an Iron Chef?!?! “10min Prep Time” (as posted)? LOLOLOL
I love slow-cooker soups too. I love how easy they are and how the slow cooker does all the work for you. And this soup looks so yummy. I can’t wait to try it.
So savory! Can’t wait to make this yummy slow cooker recipe!
I like an easy soup recipe. Especially one that is ready when I come home! The beans and sausage sound like a great combo!
Yum! I’m trying to lower carbs – I think I’ll try to make this without the beans. Thanks for another EASY recipe!
Eat the beans, they’re full of both protein and fiber! If you’re doing low-carb, eliminate sugar and empty carbs like crackers and chips. Eat real food and you’ll be healthier and happier (and if you’re trying to lose/maintain weight, it will go a little slower, but be patient! I do low-carb but still eat beans & whole grains in moderation – I’ve lost 50 lbs in a year – with exercise – by not trying to force my body to do it.) Good luck!
I’ll definitely be trying this, it looks yummy!
Excellent, common sense advice!
My favourite type of soup 😉
This sounds yummy! I tried another of your dishes that included andouille sausage, which I had never used before, and found that the sausage was too spicy for us. Does this sausage come in varying degrees of ‘hot’? If not, what would you recommend as a replacement?
There are many varieties of sausages that are not very spicy – perhaps a mild chicken sausage would be more suitable for your preferences.
I used a mild garlic chicken sausage…. it was fantastic!
Kielbasa is my favorite. Very mild.
Totally agree with using Kielbasa – that is also what I used when I made this. I positively love it. I use it in lots of recipes.
I’m not a fan of beans what about using potatoes??
Potatoes would be a great substitute!
i bet sweet potatoes would be yummy too!
Mixture of both!
Do you have to have onions in this dish? If not, do you have any suggestions as to a replacement for the onion?
Mariko, please feel free to omit the onions (or substitute shallots) to suit your preferences.
Can you use chorizo instead?
Yes, of course.