There’s something magical about letting a slow cooker work its charm while you go about your day.
This slow cooker white bean sausage soup fills the kitchen with cozy aromas and delivers bowl after bowl of savory comfort.
It’s hearty, nourishing, and packed with flavor from smoky andouille sausage and tender white beans.
Why I Love This Recipe
One pot, no fuss — set it and forget it
Full of protein, fiber, and wholesome ingredients
Comforting enough for cold nights but light enough for any season
Freezer-friendly and meal-prep approved
Feeds a crowd with minimal effort
What You’ll Need (Ingredient Highlights)
Andouille sausage – Smoky, savory, and adds tons of flavor
Great Northern beans – Creamy, protein-packed, and satisfying
Carrots, celery, onion – Classic mirepoix for a flavorful base
Garlic + oregano + bay leaves – Aromatics that deepen the flavor as they simmer
Chicken broth – Light but rich, balances the heartiness
Baby spinach – A pop of green that wilts perfectly in the broth
Parmesan – Shaved over the top for umami and richness
Pro Tips Before You Start
Sauté the sausage before adding it to the slow cooker — this adds depth.
Use low-sodium broth so you can control the salt level.
Stir in spinach only at the end to keep it vibrant.
Add a splash of lemon juice at the end for brightness (optional but excellent).
For a thicker soup, mash some of the beans before serving.
How to Make Slow Cooker White Bean Sausage Soup
Step 1: Sear the Sausage
Heat olive oil in a skillet over medium-high heat.
Add sliced andouille sausage and cook for 3–4 minutes until browned. Remove from heat.
Step 2: Load the Slow Cooker
Add sausage, garlic, onion, carrots, celery, Great Northern beans, oregano, bay leaves, salt, and pepper to a 6-qt slow cooker.
Step 3: Add the Broth
Pour in chicken broth and 2 cups of water.
Stir everything gently to combine.
Step 4: Slow Cook It
Cover and cook on low for 7–8 hours or high for 3–4 hours.
Vegetables should be soft and flavors fully developed.
Step 5: Stir in the Spinach
Add baby spinach and stir until just wilted.
This takes about 1–2 minutes.
Step 6: Serve and Enjoy
Ladle the soup into bowls and top with shaved Parmesan.
Serve with crusty bread for extra comfort!
What to Serve It With
Warm crusty bread or garlic toast
A fresh green salad with vinaigrette
Grilled cheese or panini
Pickled onions or herby croutons
A drizzle of olive oil and cracked black pepper on top
Variations / Substitutions
Swap andouille for kielbasa or chicken sausage
Use cannellini beans if Great Northern aren’t available
Add a chopped potato or sweet potato for extra texture
Stir in a spoonful of pesto at the end for an herby kick
Make it vegetarian by using veggie broth and skipping the sausage
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze in individual portions for up to 2 months
Reheating: Warm gently over the stove or in the microwave, stirring occasionally
FAQs
Can I use dry beans instead of canned?
Yes, soak and cook them ahead of time — or cook them in the slow cooker first before adding the rest.
Do I have to brown the sausage first?
It’s optional but highly recommended for added flavor and texture.
Can I make this soup spicy?
Absolutely — add crushed red pepper flakes or use hot andouille.
Is this soup gluten-free?
Yes, as long as your sausage and broth are certified gluten-free.
Can I use kale instead of spinach?
Yes, just chop it smaller and add it a bit earlier so it has time to soften.
How do I thicken the soup?
Mash some of the beans or let it simmer uncovered for a bit after it’s cooked.
What if I don’t have a slow cooker?
You can simmer it on the stovetop over low heat for 1–2 hours until veggies are tender.
Final Thoughts
This slow cooker white bean sausage soup is everything I love about cozy cooking — flavorful, fuss-free, and deeply satisfying.
It’s a recipe I keep coming back to, especially on busy weekdays or chilly nights when I need a bowl of something warm and hearty without spending hours in the kitchen.
Slow Cooker White Bean Sausage Soup
Ingredients
Method
- Heat olive oil in a large cast iron skillet over medium-high heat.
- Add andouille sausage and cook for 3–4 minutes until browned.
- Transfer sausage to a 6-qt slow cooker.
- Add garlic, onion, carrots, celery, beans, oregano, and bay leaves.
- Season with salt and pepper.
- Pour in chicken broth and 2 cups water.
- Stir to combine.
- See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-white-bean-sausage-soup/
Notes
- For a creamier texture, mash a few beans before serving.
- If you prefer spicy heat, choose a hot andouille sausage or add red pepper flakes.
- This soup pairs well with crusty bread or garlic toast.
