Slow Cooker Sausage, Spinach and White Bean Soup — Damn Delicious

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Slow Cooker Sausage, Spinach and White Bean Soup

So hearty, so comforting, and so easy to make right in the crock-pot with just 10 min prep. Easy peasy!

Slow cooker soups are the best. There’s absolutely no sautéing or stirring involved, and you can simply set the crock-pot and forget it, letting the slow cooker do all the work for you.

And with this, all you have to do is simply cook up your sausage and throw everything else into the slow cooker. Done and done. When you’re ready to serve, go ahead and stir in your spinach until wilted. Easy enough, right?

The best part about this soup is how it can really be served in any kind of weather, especially in the 90+ degree weather we’ve been having!

Slow Cooker Sausage, Spinach and White Bean Soup

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 8 hours, 5 minutes

Total Time: 8 hours, 15 minutes

So hearty, so comforting, and so easy to make right in the crock-pot with just 10 min prep. Easy peasy!


  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 4 cups chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach


  1. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
  2. Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
  4. Serve immediately.

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Do you have to have onions in this dish? If not, do you have any suggestions as to a replacement for the onion?

Mariko, please feel free to omit the onions (or substitute shallots) to suit your preferences.

Can you use chorizo instead?

I’m not a fan of beans what about using potatoes??

Potatoes would be a great substitute!

i bet sweet potatoes would be yummy too!

Mixture of both!

This sounds yummy! I tried another of your dishes that included andouille sausage, which I had never used before, and found that the sausage was too spicy for us. Does this sausage come in varying degrees of ‘hot’? If not, what would you recommend as a replacement?

There are many varieties of sausages that are not very spicy – perhaps a mild chicken sausage would be more suitable for your preferences.

I used a mild garlic chicken sausage…. it was fantastic!

Kielbasa is my favorite. Very mild.

Totally agree with using Kielbasa – that is also what I used when I made this. I positively love it. I use it in lots of recipes.

My favourite type of soup 😉

Yum! I’m trying to lower carbs – I think I’ll try to make this without the beans. Thanks for another EASY recipe!

Eat the beans, they’re full of both protein and fiber! If you’re doing low-carb, eliminate sugar and empty carbs like crackers and chips. Eat real food and you’ll be healthier and happier (and if you’re trying to lose/maintain weight, it will go a little slower, but be patient! I do low-carb but still eat beans & whole grains in moderation – I’ve lost 50 lbs in a year – with exercise – by not trying to force my body to do it.) Good luck!

I’ll definitely be trying this, it looks yummy!

Excellent, common sense advice!

I like an easy soup recipe. Especially one that is ready when I come home! The beans and sausage sound like a great combo!

So savory! Can’t wait to make this yummy slow cooker recipe!

I love slow-cooker soups too. I love how easy they are and how the slow cooker does all the work for you. And this soup looks so yummy. I can’t wait to try it.

The soup looks great! I am crazy for crock-pot cooking. What I love to do with soups is sauté the onions, celery, and carrots in a cast iron skillet to give the soup another layer of flavor. Then I throw the minced garlic on the skillet for about a minute until fragrant and throw all of those in the crock. So good! Have a great week!

I normally would do this, but though to myself ‘go ahead and skip it this time’.

Please make sure to sauté your veggies, I’m so angry with myself for not doing it.

What are you… an Iron Chef. “10min Prep Time” (as posted)? LOLOLOL

Looks sooo good. But, is the Fat n Saturated Fat from sausage? I am knew to trying to substitute. So, do you know what could be substituted to make it less Fats?

It may be best to omit the sausage or reduce the amount as needed to suit your preferences.

Susan – I use a chicken andouille which is much lower in fat. Have also made with chicken chorizo. Excellent recipe, Chungah!

I just used a chicken sausage and it was just fine. Look for a good one though

I used chicken sausage too and it was delicious!

I would love to make this and can use a substitute for the sausage, but being in Australia I have no idea what great northern beans are…..any idea what other beans I could use.
Thanks Pauline x

Any other type of white beans should work just fine.

I have this cooking right now in the crock pot! I just noticed that i was supposed to add 2 cups of water…….OOPS, and i am at work now. I guess I will add it later??
I made a few changes, I left the celery out and added a can of diced tomatoes. Plus i didn’t have an onion so i used dried onion flakes. I think that it will be great as all of the soups i have tried from “damn Delicious” are!! And i used Butterball turkey sausage.
Can’t wait to try it!!

The soup was amazing! I ended up adding about 3/4 cup water since accidentally leaving the 2 cups out. I served it with grilled cheese. It’s definitely a keeper as I figured it would be

You’ve definitely inspired me to pull out my slow cooker. This soup looks VERY comforting and delicious – so easy too!

Does this free well

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

This does freeze SO WELL!

Did you freeze before or after cooking?

Made this today and it was amazing! This is the seventh recipe I’ve made from your blog and loved every single one of them! I tell everyone about them too! Thank you for the quick meals!!

Thank you for sharing such a hearty and healthy recipe! I’m making this for dinner tonight…. As I usually make at least one recipe from your blog each week. They always turn out amazing! (:

I made this with vegetable broth and tofurkey sausage for a vegetarian version (cuts out a lot of calories from fat!), and used kale I had on hand instead of spinach. An easy, yummy soup!

Hi – looks so good! Can you make it on the stove though too? Or only in the crock pot?

Yes, this can be made on the stovetop – but it will be a bit more work as all the veggies need to be sautéed!

Hi! I like to buy beans in bulk not cans (like just regular dry uncooked beans). If I pre-soak the beans for a bit and throw them into the crockpot instead of canned will that be an easy substitute? Or will they take longer to cook through?

Unfortunately, I cannot answer this with certainty without having used uncooked beans myself. Please use your best judgment.

Kiya, How did your beans turn out? I have pre-soaked beans as well that I want to try in this recipe.

I cooked my beans first. I actually do them in batches and freeze them flat in bags in my freezer. So, that said, my beans were precooked and frozen and I added the frozen beans to my soup. They are never mushy, taste fresh and are cost effective.
This soup is awesome. I have added chicken sausage in the past along with a can of diced tomatoes for extra flavor. Lots of room to make it your own if other ingredients aren’t available.

I wonder if leaving out the onion and celery would alter the taste too dramatically. I’m allergic to both, so I’ll have to experiment. This looks damn delicious though 🙂

I’m sure it will be just fine. There’s plenty of other goodies to go around 🙂

I made this tonight and it was fantastic! I used regular sausage instead of andouille because it’s what I had on hand – I also just realized I totally forgot to add the spinach before serving. It smelled so good I totally forgot! I served it with cheesey garlic bread that I thought really pulled it all together. It was so good we both went back for seconds, so we’ll be fighting over the little bit of leftovers tomorrow.

What size slow cooker do I need to make this in?

I used a 6-qt slow cooker.

This looks super yummy. Just wondering if this will keep okay with the spinach in it? Or should I add the spinach to it each time I reheat?

I recommend adding the spinach right before serving.

I have added the spinach to eat serving instead of straight to the pot. That way, I can do the same when I reheat it.

I added one whole boneless chicken breast, cut into bite-sized pieces right at the beginning and also added a diced seeded poblano pepper and some cayenne pepper. About 1 hour before this was done I added 2-15.5 oz. cans of hominy, drained, and then prior to adding the spinach I thickened this up with tapioca starch to make into a stew. My family loved it.

Hello! Let me first just say thank you for these great dishes! They have saved my life! I was wondering for this recipe, if I decide to cut the recipe in half, do I need to cut down time? And its also my first time using my slow cooker, so would you recommend low heat or high? Thanks!!

Vanessa, you can cook on low heat for 7-8 hours or high heat for 3-4 hours. Halving the recipe may require less time, but without trying this myself, I cannot answer with certainty. Please use your best judgment.

I made this soup overnight last night for tonight’s dinner. It was fantastic. I used regular mild Italian sausage because that’s what I had but it was delicious. I did add a little cooked white rice at the end to make a bit heartier but it was amazing. It was so easy to put together and my whole family enjoyed it- even the picky 7 year old!! Thanks for a great recipe! This one will be a go to on busy soccer and dance nights!

This looks amazing! What size crock pot did you use? We have a 3 quart crock pot, but a much larger stock pot.

I used a 6-qt slow cooker.

Made this soup over the weekend- delicious! I made quite a bit- was wondering if it is okay to freeze?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

We love this recipe! We shared it in our 25 Delicious Crockpot Meals for Busy Families roundup on The Shopping Mama!!

what is the serving size in cups?

Unfortunately, I cannot provide the serving size in cups at this time. However, this recipe yields approximately 8 servings.

I just made this today and I cooked it on high for 3 hours. My northern beans disinergrated, It’s still taste great, but I think it should only be cooked on low.

Bummer! I’m not entirely sure what went wrong but I have cooked this on high a few times and have never had problems with the beans. Maybe you can add it in at a later time?

Hi Chungah,
Can you used dried Great Northern beans instead of the canned kind and just throw them in?

Unfortunately, I do not have much experience using dried beans so I am unsure if they will cook through in time in the slow cooker. Please use your best judgment.

Used dried beans. On low setting 8 hours they cooked just fine.

Dry beans would have to be pre-cooked before use

I have a little experience cooking with dried beans, if you soak the beans in water overnight just prior to cooking your soup in the crockpot all day, they will be nice and done with everything else in the pot. Use a cup of dried great northern or cannellini beans to 6 cups of water to soak them overnight. Next morning just rinse them in running cold water, drain water off and into the pot they go, easy Peasey. Soaking beans takes away the gas, don’t know why, but it’s a perk to soaking them first. I love this soup.

Yes you can. It only takes 7-8 hours to cook dried beans in a crockpot anyway. I don’t even bother to pre-soak them.

Thank you for the recipe!! I am making this now and realized how much it is. Do you know how long you can eat on this before it gets bad? Like if I wanted to eat it for dinner tonight and possibly lunch tomorrow? Thanks again!

Yes, this should keep for a few days in the fridge but as always, please use your best judgment regarding food safety.

This was fabulous. I did sauté the veggies in the sausage drippings briefly before adding it to the crockpot. At the end I added cooked cheese tortellini to make it a meal.

Perfect soup for a chilly fall day! Delicious and so easy. Thanks for the recipe!

I made this soup today using home made chicken broth. It was good, but after tasting before serving, I added about 2T tomato paste. I thought this greatly improved the taste and look of the soup

I made this Tuesday it is awesome I highly reccomend it, I did add a 1/2 cup Orzo Pasta. I try to make a different soup for our lunches every week and this is a winner for sure. The sausage gives it a nice kick…..

Just made it. It was easy to make even for a non-cook. I loved it. Thanks!

HI there – has anyone tried using frozen spinach in this?

Yes, I threw in chunks of frozen spinach, and it was just fine. Fresh spinach is probably tastier, but frozen is good in a pinch. This recipe is the best!

Delicious! I’m going to use a little less liquid next time.

Could turkey kielbasa be substituted for the andouille to lower the fat?

I will tell you what: this soup is the bomb. I’m leaving a comment because I feel like more often than not, people will discuss how excited they are about trying a recipe instead of reporting back how it actually was (which, in this case, was SO good). I did make a few adjustments due to preference and allergies. I couldn’t find andouille sausage that was soy free (allergies crampin’ my style again), so I got a green chili sausage instead! It added a little heat that, as a Texan, I tend to be obsessed with. I also added a little thyme and paprika to the recipe since those weren’t found in the sausage I got (but is usually found in Andouille sausage). And I subbed kale for spinach because, why not? It turned out fabulous, is filling with a reasonable calorie count, has lots of vitamin A because of the carrots and also lots of fiber! Thanks so much for sharing!!

Do you thinly slice the sausage before or after you cook it? Thanks!

I recommend slicing beforehand.

Made this tonight, it was so good! I thought it was a little salty from the sausage so I added an extra cup of water to the crockpot a few min before eating.

Just tried this recipe today! I used a kielbasa sausage instead and it worked out great. Will be adding this to my mix of recipes.

Do you have to sauté the sausage or can you just put it in the crock pot my stove isn’t working so I’m looking for recipes that don’t require a stove or oven

Yes, please refer to the first step:

Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.

I used precooked sausage and just threw them in the slow-cooker as is and am happy with the results.

I have dried beans do I cook them as usual before I put them in the crockpot

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

I have used dried beans, just make sure you soak them overnight so they are tender when you put them in the crockpot

I made this today. Mmm! I added some extra veggies that were in the fridge like some chopped bell peppers and butternut squash, then I switched out spinach with kale. I did 4 cups of broth, not 2 + 2 cups of water, and then I made some elbow noodles to add to the finished product after and make it more filling with just one bowl. So good! My husband had a second bowl and already claimed left overs to bring to lunch tomorrow. That’s success. Thank you and I look forward to trying more of your recipes soon!

Made this last night and it was a hit. At least with me and my 9yo daughter. My husband ended up sick and ate only broth. My 5yo won’t eat anything spicy (he had leftover sloppy joes), my older two daughters weren’t home, and my 14yo son reluctantly tried some. I never got his opinion on it. But the 9yo adored it–gave it high reviews. I didn’t brown the sausage first (didn’t feel like dirtying a pan), just sliced and tossed it in then cooked it on high for about 3 hours. Turned out really well. I just wished we’d had some crusty bread to dunk in it but made do with saltine crackers to soak up some of the broth. Adding to our recipe book.

Making this for supper tonight! I did a rough calculation, based on the ingredient list. This is about 16 cups of soup, so a serving should be around 2 cups! And thanks to the person who mentioned serving this with grilles cheese!

I have made this and a number of different variations of it and it always turns out very good and freezes well. As long as you start with the base recipe you can substitute the spinach, sausage and beans. I have used all different types of sausage (sweet Italian is good for people not wanting a lot of spice) Fortunately I have a Lowes Foods with a Sausage Works department nearby and I have used many of their combinations. I’m using Vampire Hunter in the batch I’m making today. If I don’t have baby spinach on hand I use either regular large leaf spinach or kale, just chop it up and cook just a little longer. I have also used canned black beans, white, and red kidney beans in place of the great northern beans. It all depends on what I have on hand, and I have never been disappointed. A handful of homemade croutons and shredded parmesan on top and dinner is served.

I am wondering if I can prep the sausage and then add all ingredients to a bag and freeze then at a later date add to crockpot. Have you done that?

I made this soup last night and it was a hit. However, I didn’t cook it in a crock pot because it would have taken too long, instead I cooked it on the stove in a dutch oven. I used minced garlic from a jar then sauted all the vegetables w/the seasoning until the onions were translucent then I added the meat, chicken broth and water – it was delicious! Thanks for the recipe.

I don’t have the beans in a can, but have them raw… Should I cook them first, and if so, how?!

Yes, they should be cooked first. Here is a great tutorial to cook beans on the stovetop. Hope that helps!

Wow! This is fabulous! My picky family gobbled it up!

I will tell you that I love this recipe. And due to my husbands allergies/sensitivities to onions and garlic… those were omitted. I changed andouille sausage to an apple chicken sausage and added some Orzo pasta as well. It was amazing, the kids loved it, husband loved it, its a huge hit !
Thank you for this recipe will be using it again.

I’ve made this recipe and it was really yummy!

I see that it serves 8, what is the serving size? I do WW and am trying to calculate the points.

im not a big fan on spinach so i do two things different,1 smoked sausage and instead of spinach i do cabbage soooo yummy

I was wondering if you can use other meat also? Or just the sausage?

Yes, absolutely. Other meats can be used instead.

I love this soup. I make it a lot and prefer the canellini beans but either are good

Waaaaaay too salty. I love the smokiness of the Andouille sausage but it just made the soup too salty. I’d recommend substituting mild Italian sausage. Also the bean to sausage ratio is off. I’d 1/2 the beans or 2x the sausage. May make again with those modifications.

Can you add the spinach in well before serving? Like several hours prior?

I recommend adding spinach right before serving.

Made this tonight, well actually I started it last night, but it was really good! My boyfriend must’ve had 4 servings. He finished the pot! This was the easiest thing I’ve made in a while! Thanks!!

BEST soup I’ve ever made. My guests wouldn’t stop raving.

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