Sausage & White Bean Soup

Sausage and white bean soup come with bread

Struck in a rut thinking what to make for dinner? Looking for an easy fare? Then here is a comfort food which the whole family will love. It is a simple one-pot meal but at the same time comes with a really deep intense flavor.

The recipe is amazingly delicious for something so simple. The soup has basic ingredients in it which are married together to create a flavor explosion. To boot, this comforting soup is made in the slow cooker and is a highly-satiating one.

slow cooker on table

Indeed, the soup is the perfect fare you can have in your meal repertoire for hectic days. The slow cooker will do all the work which means you can just leave and come back to enjoy the delicacy later.

Since the soup simmers for a long time, the flavors of all the simple ingredients shine together to makes it scrumptious. On top, it is loaded with veggies, beans, and sausages which makes it rich in nutrients like fiber, carbs, and proteins.

Alongside, the addition of sausage is great as these are a shortcut for building taste since the sausages are already loaded with flavors. The recipe is definitely a keeper. The soup is the perfect meal for weeknight dinners or to feed a crowd. A hearty soup to warm the body and soul.

How to Make Sausage & White Bean Soup


  • 1 tbsp  olive oil
  • 3 cups baby spinach
  • 1 ×12.8 oz  package smoked Andouille sausage, pre-cooked & sliced thinly
  • 4 cups chicken stock
  • 3 garlic cloves, finely minced
  • 1 onion, large & diced
  • Pinch of Italian seasoning
  • 2 bay leaves
  • Sprigs of thyme, as needed
  • 2 × 15 oz  cans great Northern beans, drained & washed
  • 3 carrots, peeled & diced
  • 2 celery stalks, diced
  • ½ tsp oregano, dried
  • Kosher salt & freshly ground black pepper, to taste
  • Pasta of your choice, optional

Method of Preparation

Start by heating a large skillet over medium-high heat and once it is hot, spoon in the olive oil.

To this, add the sausages and cook them for 4 minutes or until they are lightly browned while stirring it continuously.

Next, stir in carrots, bay leaves, sausage, oregano, onion, celery, and garlic into the slow cooker. Mix. Tip: For this, you can use a 6-quat slow cooker.

fresh vegetable in slow cooker

After that, pour the chicken stock along with two cups of water into the slow cooker. Stir.

Then spoon in salt and pepper to it. Close the lid.

Finally, cook them for 7 ½ to 8 hours on low heat or for 3 ½ to 4 hours on high heat.

If you prefer to make it more filling, you can add pasta to it and cook for 10 minutes so that they remain al dente.

Add the spinach and thyme. Cook for 2 to 3 minutes or until wilted. Discard the bay leaves. Tip: If you are serving later, then add the spinach about fifteen to twenty minutes before you are serving.

Serve immediately.

Nutritional Information per calories

  • Calories: 319Kcal
  • Carbohydrates: 29g
  • Proteins: 16.6g
  • Fat: 15.8g
  • Sodium: 453mg

Sausage & White Bean Soup Tips

  • If you desire, you can top it with sour cream.
  • Pair it with crusty bread and crackers.
  • The soup can be kept in the freezer in freezer-safe containers for about a month or so. It also stays good for 3 to 4 days in the refrigerator. To reheat after freezing, thaw them in the refrigerator overnight and reheat over low heat.
  • For more flavor, you can add a can of diced tomatoes or you can sauté the onion, garlic, and veggies in the skillet after browning the sausage.
cutting tomato on cutting board
  • To get a chunky texture, you could try mashing the beans with the back of your spoon.
  • For a richer cheesy taste, you can garnish it with grated parmesan cheese at the end.
  • You can try making it on the stovetop by cooking them for 1 ½ hour or so. Or you can make them in the instant pot after sauting the onion. Just cook them for 20 minutes on high pressure.
  • It is possible to brown the sausage to assemble the dish and then place it in the refrigerator overnight so that you can start the slow-cooker in the morning.

Sausage & White Bean Soup FAQ

For best results, follow the recipe as it is.

However, some common substitutes would work well in this recipe. They are:

  • Instead of canned beans, you can also use dry beans that have been soaked for 4 to 6 hours. If using dry beans, you might want to add a bit more water than mentioned above.
  • Instead of Andouille sausage, you can use Italian hot sausage.
  • Instead of spinach, you can use kale or Swiss chard
  • Instead of Northern beans, you can use white beans, black beans, or chickpeas also.
  • Instead of beans, you can use rice or pasta, or golden potato.
  • If you want to make it a gluten-free recipe, use gluten-free sausage.

How can you make the soup a spicy one?

fresh chili

You could sauté the onion and then add chopped jalapeno chili to it. Or you could add a can of spicy diced tomatoes to it. But then, if you are looking for a mild spiciness, you can add red chili pepper flakes while sautéing the onions.

How can you make the soup spicier?

To make the soup spicier, you can add half and half to it for more creaminess just 5 minutes before the cooking finishes. But then if you prefer it make it less fattening, you can either use evaporated milk or low-fat half and half.

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[wprm-recipe id= 5957]

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Dishwasher safe

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Tammy Kennedy
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