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Cozy Slow Cooker Tuscan White Bean and Sausage Soup

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A hearty and flavorful slow cooker soup featuring cannellini beans, Italian sausage, and aromatic herbs, perfect for cozy fall evenings.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed (or about 3 cups cooked from dried)
  • 4 cups (32 fl oz / 950 ml) low-sodium chicken broth
  • 1 cup (8 fl oz / 240 ml) water
  • 1 can (14 oz / 400 g) diced tomatoes, undrained
  • 1 lb (450 g) Italian sausage, casings removed (spicy or sweet)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups (about 60 g) fresh spinach or kale, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and cooked through with no pink remaining, about 8-10 minutes. Remove sausage with a slotted spoon and set aside, leaving the drippings in the pan.
  2. In the same skillet, add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened and translucent, about 5-8 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Transfer the sautéed vegetables and browned sausage to the slow cooker. Add drained cannellini beans, diced tomatoes with juice, chicken broth, water, dried rosemary, thyme, and bay leaf. Stir gently to combine.
  4. Cover and cook on low for 6 to 7 hours, or until beans are tender and flavors meld. Alternatively, cook on high for 3-4 hours if short on time.
  5. About 15 minutes before serving, stir in fresh spinach or kale. Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
  6. Ladle soup into bowls and optionally drizzle with extra virgin olive oil or sprinkle with grated Parmesan cheese.

Notes

Brown the sausage and sauté the vegetables before adding to the slow cooker to develop deeper flavor. Drain and rinse canned beans to reduce sodium and prevent gumminess. Adjust seasoning at the end. Mash a few beans in the slow cooker to thicken broth if desired. Can be made on stovetop by simmering for 1.5 to 2 hours. Freeze leftovers for up to 3 months.

Nutrition

Keywords: slow cooker soup, Tuscan soup, white bean soup, Italian sausage soup, fall recipes, comfort food, easy soup recipe

Find it online: https://rowanrecipes.com/cozy-slow-cooker-tuscan-white-bean-and-sausage-soup-recipe-easy-and-perfect-for-fall/