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Slow Cooker Tuscan White Bean and Sausage Soup

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
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
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.