Slow Cooker Tuscan White Bean and Sausage Soup

There’s something truly special about a cozy bowl of Slow Cooker Tuscan White Bean and Sausage Soup. I remember the first time I made it—it was one of those chilly winter evenings when all I wanted was to come home to a warm, hearty meal. As the aroma filled my kitchen, I knew this soup would become a staple in my household. It’s simple yet packed with flavor, making it perfect for dinner or even a casual gathering with friends. The combination of creamy beans, savory sausage, and fresh greens creates a dish that feels both comforting and nourishing.

Main Ingredients for Slow Cooker Tuscan White Bean and Sausage Soup

The ingredients for the Slow Cooker Tuscan White Bean and Sausage Soup are simple yet flavorful. Each component plays a crucial role in creating a harmonious dish. The star of the show, the Great Northern beans, offer creaminess and bulk, while the Italian sausage adds depth and richness. Fresh vegetables like carrots and celery provide crunch, and the addition of baby kale brings a nutritious green element to the mix.

• 16 ounces dried Great Northern beans – These legumes are creamy and provide protein and fiber, making them the backbone of the soup.
• 8 cups chicken broth – This forms the flavorful base of the soup, adding depth to each spoonful.
• 2 carrots, diced – Carrots add a sweet crunch, enhancing the soup’s texture.
• 2 stalks celery, diced – Celery contributes a refreshing crunch and flavor to the soup.
• 2 cups diced butternut squash – This adds a subtle sweetness and creaminess when cooked.
• 1 medium yellow onion, diced – The onion provides a foundational flavor that enriches the soup.
• 4 large cloves garlic, pressed or minced – Garlic adds a robust flavor that elevates the dish.
• 4 bay leaves – These leaves impart a unique aroma and depth to the flavor as they simmer.
• 4 sprigs thyme – Thyme brings a fresh, earthy note to the soup.
• 1 ½ teaspoons kosher salt – Essential for seasoning, it brings all the flavors together.
• ½ teaspoon freshly ground black pepper – This adds a hint of warmth and spice.
• 1 pound ground Italian sausage – The sausage adds richness and a satisfying meaty flavor.
• 4 cups baby kale leaves – A nutritious addition that wilts perfectly into the soup.
• 3 tablespoons tomato paste – This thickens the soup and adds a rich, tangy flavor.
• Shaved Parmesan cheese – For serving, this adds a deliciously salty finish to each bowl.

Instructions for Slow Cooker Tuscan White Bean and Sausage Soup

Making the Slow Cooker Tuscan White Bean and Sausage Soup is quite simple and gives you time to unwind while it cooks. Follow these easy steps to create a warming meal you’ll love.

1. Begin by pouring the dry Great Northern beans into the base of your 6-quart slow cooker. Add the chicken broth, carrots, celery, onion, butternut squash, garlic, bay leaves, thyme, kosher salt, and freshly ground black pepper. Stir gently to combine all the ingredients. Make sure the beans are submerged in the broth.
2. Set your slow cooker to cook on low for 8 hours. During this time, the beans will become tender and absorb all the wonderful flavors from the broth and vegetables.
3. While the soup is cooking, take the Italian sausage and form it into small meatballs. Refrigerate them until you are ready to add them to the soup. This step helps the meatballs hold their shape during cooking.
4. Once the 8 hours have passed, check the soup for doneness. The beans should be soft yet still hold their shape. Carefully remove the bay leaves and thyme sprigs before proceeding to the next step.
5. In a small bowl, take about ½ cup of the broth from the slow cooker. Whisk the tomato paste into the broth until smooth. This step helps to incorporate the tomato paste evenly into the soup.
6. Pour the tomato broth mixture back into the slow cooker, stirring it into the soup. This will give the soup a rich color and depth of flavor.
7. Add the baby kale leaves and the refrigerated sausage meatballs into the soup. Stir gently to combine all the ingredients.
8. Continue to cook on low for an additional 30 to 45 minutes. This allows the sausage to cook through and for the flavors to meld beautifully.
9. Once everything is cooked, taste the soup and adjust the seasonings if necessary. If you prefer a little more heat, feel free to add a pinch of red pepper flakes or a bit more black pepper.
10. Serve the soup hot, garnished with shaved Parmesan cheese on top. This adds a lovely salty finish and enhances the overall flavor.

Variations to Try

The Slow Cooker Tuscan White Bean and Sausage Soup is versatile, allowing you to experiment with different flavors. Here are some variations to consider:

• Vegetarian Version: Substitute the Italian sausage with your favorite meatless alternative or just add more vegetables for a hearty vegetarian dish.
• Different Beans: Try using cannellini beans or kidney beans instead of Great Northern beans for a different texture and flavor.
• Spice It Up: Add some diced jalapeños or a splash of hot sauce to give your soup a kick.
• Herb Variations: Experiment with different herbs like rosemary or parsley for a fresh twist.
• Additional Veggies: Feel free to throw in other vegetables like spinach, zucchini, or bell peppers for added nutrition.
• Serving Styles: Serve the soup over a bed of cooked grains like quinoa or rice for a heartier meal.

Side Dish Ideas for Slow Cooker Tuscan White Bean and Sausage Soup

Serving the Slow Cooker Tuscan White Bean and Sausage Soup can be just as delightful as making it. Here are some ideas to accompany your warm bowl of goodness:

• Crusty Bread: Serve with slices of fresh crusty bread or garlic bread for dipping. It’s perfect for soaking up the delicious broth.
• Salad: A light side salad with mixed greens, cherry tomatoes, and a citrus vinaigrette complements the richness of the soup.
• Cheese Platter: Consider a small cheese platter with various cheeses to enhance your dining experience.
• Rice or Quinoa: If you want to make it even heartier, serve the soup over a bed of cooked rice or quinoa. They absorb the flavors beautifully.
• Pickles or Olives: A small dish of pickles or olives can add a nice tangy contrast to the rich soup.
• Seasonal Fruits: Serve some seasonal fruits for a refreshing palate cleanser between bites.

FAQ

Conclusion

The Slow Cooker Tuscan White Bean and Sausage Soup is a beautiful blend of flavors that warms the heart and soul. Its simplicity and comforting qualities make it a go-to recipe for chilly evenings or gatherings with loved ones. I encourage you to try making this soup; it’s a dish that invites you to savor each spoonful and share moments with those you care about. You won’t regret adding this to your recipe collection!

Slow Cooker Tuscan White Bean and Sausage Soup

The ultimate comfort food! This Slow Cooker Tuscan White Bean and Sausage Soup is creamy, savory, and perfect for chilly nights. Loaded with nutritious ingredients and full of flavor, it’s an easy weeknight dinner that will leave everyone wanting more!

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Prep Time 15 minutes mins

Cook Time 8 hours hrs 30 minutes mins

Total Time 8 hours hrs 45 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 16 ounces Great Northern beans
• 8 cups chicken broth
• 2 carrots diced
• 2 celery diced
• 2 butternut squash diced
• 1 yellow onion diced
• 4 garlic pressed or minced
• 4 bay leaves
• 4 thyme sprigs
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper freshly ground
• 1 pound Italian sausage ground
• 4 cups baby kale leaves
• 3 tablespoons tomato paste
• Shaved Parmesan cheese for serving

Equipment

• Slow Cooker
• Cutting Board
• Whisk

Method

 

1. Pour the dry Great Northern beans into the base of a 6 quart slow cooker with the chicken broth, carrots, celery, onion, butternut squash, garlic, bay leaves, thyme, kosher salt and freshly ground black pepper. Stir gently to combine all the ingredients.
2. Cook on low for 8 hours. Meanwhile, form the Italian sausage into small meatballs and refrigerate until ready to cook.
3. Take ½ cup of the soup broth and pour into a small bowl. Whisk in the tomato paste until smooth and then add back to the slow cooker.
4. Add the baby kale and then the sausage meatballs and cook for an additional 30 to 45 minutes or until the sausage is cooked through and the beans are tender.
5. Adjust seasonings to taste and serve with shaved Parmesan cheese scattered on top.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop for the best results.
• Freezing: This soup freezes well. Portion into freezer-safe containers and enjoy for up to 3 months. Just thaw overnight in the fridge before reheating.
• Vegetarian Version: Substitute the Italian sausage with your favorite meatless alternative to make it vegetarian.
• Texture Adjustments: For a thicker soup, use an immersion blender to blend a portion of the soup.
• Flavor Boost: Feel free to add extra herbs or spices to tailor the flavor to your liking.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.