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The Boat Shed Kitchen

Slow Cooker White Bean Sausage Soup

Smoky andouille sausage, creamy white beans, and tender veggies simmer together in this flavorful white bean soup, made effortlessly in the slow cooker. Finished with fresh spinach and Parmesan, it’s the perfect balance of comfort and nourishment.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 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
  • 1½ celery ribs diced
  • 2 15-ounce cans Great Northern beans, drained and rinsed
  • ½ teaspoon dried oregano
  • 1½ bay leaves
  • 4 cups chicken broth
  • Kosher salt and freshly ground black pepper to taste
  • 2½ cups baby spinach
  • ½ cup shaved Parmesan

Method
 

  1. Heat olive oil in a large cast iron skillet over medium-high heat.
  2. Add andouille sausage and cook for 3–4 minutes until browned.
  3. Transfer sausage to a 6-qt slow cooker.
  4. Add garlic, onion, carrots, celery, beans, oregano, and bay leaves.
  5. Season with salt and pepper.
  6. Pour in chicken broth and 2 cups water.
  7. Stir to combine.
  8. 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.