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Slow Cooker Italian Sausage and White Bean Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 lb Italian sausage, casings removed
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh spinach
  • Grated Parmesan cheese, for serving

Instructions
 

  • Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat and transfer the sausage to the slow cooker.
  • Add the diced onion, sliced carrots, sliced celery, and minced garlic to the slow cooker.
  • Stir in the drained white beans, chicken broth, Italian seasoning, salt, and black pepper.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender.
  • Stir in the fresh spinach during the last 10 minutes of cooking so it wilts into the soup.
  • Ladle into bowls and top each serving with grated Parmesan cheese.

Notes

If the soup thickens too much after refrigeration, stir in a splash of broth or water when reheating to loosen it back to the right consistency. Browning the sausage first builds better flavor, but you can skip that step and add it raw if you are short on time. Leftovers keep well for four days in airtight containers.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet