Crockpot Tuscan White Bean Soup with Italian Sausage
Crockpot Tuscan White Bean Soup with Italian Sausage
Ingredients
For the Soup Base
- 1 pound Italian sausage, cooked and drained
- 2 cans cannellini beans, 15 ounces each, drained and rinsed
- 1 can Great Northern beans, 15 ounces, undrained
- 1 yellow onion, diced
- 2 carrots, shredded
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 32 fluid ounces chicken broth, 1 carton
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, or to taste
For the Finishing Touches
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- 1
Place the cooked and drained Italian sausage into the slow cooker.
⏱️ 2 min
- 2
Add the diced onion, shredded carrots, minced garlic, and diced celery on top of the sausage in the slow cooker.
⏱️ 5 min
- 3
Add the drained and rinsed cannellini beans and the undrained Great Northern beans to the slow cooker.
⏱️ 3 min
- 4
Stir in the tomato paste, salt, black pepper, onion powder, and Italian seasoning.
⏱️ 2 min
- 5
Pour in the chicken broth and add the red pepper flakes. Stir all ingredients together thoroughly.
⏱️ 3 min
- 6
Cover the slow cooker and cook on high for 3 hours.
⏱️ 180 min
- 7
After 3 hours, stir in the fresh spinach until it wilts. Add the heavy cream and grated Parmesan cheese.
⏱️ 5 min
- 8
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the soup to thicken it.
⏱️ 3 min
- 9
Continue to cook on high for another 15-20 minutes, or until the soup has thickened to your desired consistency. Serve hot.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Tuscan White Bean Soup with Italian Sausage
Ingredients
For the Soup Base
- 1 pound Italian sausage, cooked and drained
- 2 cans cannellini beans, 15 ounces each, drained and rinsed
- 1 can Great Northern beans, 15 ounces, undrained
- 1 yellow onion, diced
- 2 carrots, shredded
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 32 fluid ounces chicken broth, 1 carton
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, or to taste
For the Finishing Touches
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- 1
Place the cooked and drained Italian sausage into the slow cooker.
⏱️ 2 min - 2
Add the diced onion, shredded carrots, minced garlic, and diced celery on top of the sausage in the slow cooker.
⏱️ 5 min - 3
Add the drained and rinsed cannellini beans and the undrained Great Northern beans to the slow cooker.
⏱️ 3 min - 4
Stir in the tomato paste, salt, black pepper, onion powder, and Italian seasoning.
⏱️ 2 min - 5
Pour in the chicken broth and add the red pepper flakes. Stir all ingredients together thoroughly.
⏱️ 3 min - 6
Cover the slow cooker and cook on high for 3 hours.
⏱️ 180 min - 7
After 3 hours, stir in the fresh spinach until it wilts. Add the heavy cream and grated Parmesan cheese.
⏱️ 5 min - 8
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the soup to thicken it.
⏱️ 3 min - 9
Continue to cook on high for another 15-20 minutes, or until the soup has thickened to your desired consistency. Serve hot.
⏱️ 20 min