Italian Sausage and White Bean Soup
Equipment
- Slow Cooker
- Spoon
Ingredients
- 1 pound Italian sausage, casings removed
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh basil leaves for serving
Instructions
- Place the Italian sausage in the slow cooker and break it into small pieces with a spoon.
- Add the drained white beans, chicken broth, diced tomatoes with their juices, chopped onion, and minced garlic.
- Sprinkle in the dried oregano, dried basil, salt, and black pepper.
- Stir everything together until the ingredients are evenly combined.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the sausage is fully cooked and the flavors have blended.
- Ladle the soup into bowls and top with fresh basil leaves before serving.
Notes
If you prefer a thicker broth, mash a few beans against the side of the slow cooker with a spoon near the end of cooking. Leftovers store well in the refrigerator for up to three days and reheat gently on the stove with a splash of broth to loosen the texture. Use mild sausage if you want a gentler flavor or spicy sausage to add more kick without changing any other ingredients.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Spoon
Cuisine: Italian
Equipment: Slow Cooker, Spoon