Slow Cooker Sausage Bean and Vegetable Soup with Spinach
A hearty, stick-to-your-ribs soup that combines tender Great Northern beans with spicy Italian sausage, tomatoes, and fresh vegetables. The long slow-cooking process melds the flavors beautifully while the beans become creamy and satisfying. Perfect for cold weather dinners or meal prep, this one-pot wonder feeds a crowd with minimal hands-on time. The addition of spinach and squash at the end keeps the vegetables vibrant, while Parmesan cheese adds a final touch of richness.
Ingredients
- 1 ¼ cups dried Great Northern beans
- 1 14 1/2 ounce can Italian-style whole tomatoes, chopped
- 1 14 ounce can beef broth
- 1 pound spicy Italian sausage links, cut into 1 inch chunksmild Italian sausage1:1
less heat
- 1 medium onion, chopped
- ⅓ cup red wine
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 5 ounces frozen chopped spinach, thawed
- 1 large yellow or zucchini squash, sliced
- freshly grated Parmesan cheese, for finishing
Instructions
- 1
Rinse the beans and cover with water by 3 inches, then soak overnight and drain
- 2
Combine beans, tomatoes with liquid, beef broth, sausage, onion, wine, garlic, and Italian seasoning in slow cooker
- 3
Cover and cook on high heat for 6 to 8 hours
- 4
Squeeze excess liquid from spinach and add with squash to slow cooker
- 5
Cook for an additional 30 minutes
- 6
Ladle into bowls and top with freshly grated Parmesan
Tips
Squeeze spinach thoroughly to remove excess moisture and prevent watery soup
Cut sausage into uniform chunks for even cooking throughout the long simmer
Add squash in final 30 minutes to maintain texture and prevent mushiness
Good to Know
Refrigerate up to 4 days or freeze up to 3 months in airtight containers
Can be made 1-2 days ahead, reheat gently and add fresh Parmesan when serving
Serve hot with crusty bread and extra Parmesan cheese
Common Mistakes
Don't skip soaking beans overnight to avoid tough, unevenly cooked beans
Squeeze spinach well to avoid watery soup
Add squash at the end to prevent overcooking and mushiness
Substitutions
less heat
FAQ
Can I use canned beans instead of dried?
Yes, use 3 cups of drained and rinsed canned beans and reduce cooking time to 4-5 hours on high since canned beans are already tender.
Can I cook this on low heat instead?
Yes, cook on low for 8-10 hours instead of high for 6-8 hours. Add vegetables in the last hour of cooking.
How long will this soup keep frozen?
Properly stored in freezer-safe containers, this soup keeps for up to 3 months. Thaw overnight in refrigerator before reheating.