Crockpot White Bean and Sausage Soup is a true set-it-and-forget-it recipe that always hits the spot! Hearty sausage, creamy white beans, and a medley of fresh vegetables are slowly simmered in a rich, flavorful broth to create the perfect bowl of comfort.
Why We Love This Crockpot White Bean and Sausage Soup
Dump-and-go crockpot recipes are the best, and this white bean and sausage soup is one of our families favorites! Even picky eaters love this veggie-packed soup with a piece of crusty bread on the side to soak up all that flavorful broth. This recipe was passed down by my mom, but she always made it over the stovetop keeping a watchful eye on it all afternoon. Thankfully we live in modern times with slow cookers that do all the hard work for us! Check out why we make this soup on repeat every winter:
- Rich, Smoky Flavor: The smoked sausage, garlic, and savory herbs and veggies infuses the broth making every bite irresistible.
- Made Easily in One-Pot: Just add everything to your crockpot and turn it on!
- Customizable: Different kinds of sausage, spinach or kale, canned or dried beans, creamy or not… We give you a ton of ways to make this soup your own!
- Great for Meal Prep: Make a big batch to freeze or enjoy throughout the week.
Check out more of the best easy sausage dinner recipes like crockpot cabbage and sausage, creamy cajun sausage pasta, and one-pot sausage and potatoes recipe.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for crockpot white bean and sausage soup. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Smoked Sausage: We love using classic smoked sausage. However, you can use any kind of cooked sausage you like best — andouille, kielbasa, Cajun, or even chicken or turkey sausage.
- Celery: Always give your celery a little rinse before chopping. As my mom taught me, you can also include the celery leaves for even more flavor!
- White Beans: Be sure to rinse and drain the beans well before adding them to the slow cooker. You can use any kind of white beans you like, but we recommend choosing a creamy white bean. We like cannellini beans the best, but great northern beans, lima beans, and butter beans all work well too. (See notes below for using dried beans!)
- Fresh Spinach: You can swap this with kale if you’d like. Just massage it under some water before adding so it’s nice and tender and add it to the crockpot 30-minutes before serving.
How to Make Crockpot White Bean and Sausage Soup
If you prefer a thicker soup and are using canned beans, reduce the broth by half for a thicker, more stew-like consistency. Below is a quick recipe overview show you how truly simple it is to make this white bean and sausage soup! Please scroll down to the recipe card for full printable instructions.
- Add Everything: Add all ingredients, except for the spinach or kale, to the crockpot and give it all a good stir.
- Cook: Cover and cook on high for 2 to 4 hours or on low for 4 to 6 hours. Get ready for your house to smell amazing!
- Add Greens: Stir in the fresh spinach right before serving as it wilts quickly. If using kale, add it a half hour before serving as it takes longer to soften!
Can I Use Dry Beans Instead?
Of course, you absolutely can! Just keep in mind, the dried beans will need a full 8 hours of cook time to become tender. Swap the canned beans for a 16 oz bag of dried white beans, making sure to rinse them well and pick out any bad ones. If you want to speed up the cook time, cover the beans in hot water and let them soak overnight before cooking them the next day.
Cook’s Tips & Variations
- Creamier Texture: Mash some of the beans with a potato masher before serving to thicken the broth and make it creamy. For an even thicker soup, whisk 1 tablespoon of cornstarch into a couple of tablespoons of the soup broth to make a cornstarch slurry. Stir it back into the crockpot and let it cook on high for about 10 minutes.
- Make it Cheesy: Sprinkle in some freshly grated parmesan for a cheesy twist! You can also add a leftover parmesan rind for even more flavor like we do in our crockpot minestrone soup recipe. Just remember to take it out before serving!
- Brown the Sausage: If you have a little extra time, consider browning your sliced sausage on the stovetop before adding it to the slow cooker for even more flavor.
- Fire-Roasted Tomatoes: We often like to toss in a can of these to add depth and a slight smokiness to the broth.
Crockpot White Bean and Sausage Soup
Ingredients
- 1 lb smoked sausage, sliced
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 (15.5 oz) cans white beans, rinsed and drained, like cannellini beans or great northern beans
- 2 to 3 large carrots, chopped
- 6 cups chicken broth
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 2 to 3 cups fresh spinach, or chopped kale
Instructions
- In a 7 quart or larger crockpot, add all of the ingredients, except for the spinach, to the pot.
- Place the lid on the crockpot and cook on low for 4 to 6 hours (or longer is ok too!), or high 2 to 4 hours.
- When ready to serve, stir in the fresh spinach 5 minutes before serving. (If using kale, add it 30 minutes before serving.) Serve warm with a hunk of crusty bread on the side to soak up the broth!
