If you’re craving a comforting, hearty bowl that feels like a warm hug on a chilly day, you are going to fall head over heels for this Slow Cooker Tuscan White Bean and Sausage Soup Recipe. It combines savory Italian sausage with tender white beans, fresh veggies, and a rich tomato base, all simmered slowly to develop a depth of flavor that’s truly irresistible. Whether you’re feeding family or looking to impress guests, this soup not only satisfies but comforts, bringing a little piece of Tuscany right to your kitchen.
Ingredients You’ll Need
Gathering simple ingredients is the first step toward creating this soul-warming masterpiece. Each component adds something special, whether it’s the meaty richness from Italian sausage, the sweetness of carrots and roasted red peppers, or the subtle herbal aroma of rosemary and Italian seasoning.
- Italian Sausage (1/2 pound): Provides a flavorful, savory base that gives the soup its hearty character.
- Onions (2, chopped): Adds sweetness and depth when sautéed, forming the aromatic foundation.
- Garlic (3 cloves, minced): Brings a punch of warm, fragrant flavor that’s essential in Italian cooking.
- Celery (3 stalks, sliced): Offers a subtle crunch and freshness to balance the richness.
- Carrots (2, peeled and sliced): Sweetens the broth naturally and adds vibrant color.
- Tomato Paste (2 tablespoons): Intensifies the tomato flavor and thickens the broth slightly.
- Italian Seasoning (2 tablespoons): A blend of herbs that brings classic Tuscan flair to the soup.
- Dry White Wine (1/2 cup) or Chicken Broth: Used to deglaze the pan, lifting all those flavorful browned bits.
- Chicken Broth (28 ounces): The main liquid that ensures a savory, well-rounded broth.
- Fire Roasted Tomatoes (14.5 ounces): Adds a smoky, robust tomato flavor that enhances the soup’s depth.
- Tomato Sauce (15 ounces): Creates a lush, cohesive base for the soup’s hearty ingredients.
- Green Pepper (1, diced): Adds a fresh, slightly sweet crunch and lovely color contrast.
- Fresh Rosemary (2 sprigs, optional): Infuses the soup with earthy, piney notes typical of Tuscan cuisine.
- Roasted Red Peppers (1/2 cup, diced): Brings a sweet smokiness and a burst of vibrant color.
- Orzo Pasta (1/2 cup, uncooked): Adds comforting tenderness and heartiness to each spoonful.
- White Beans (15-ounce can, rinsed and drained): Provides creamy texture and protein for a filling soup.
- Baby Spinach (2 cups) or Chopped Kale (optional): Offers a fresh, leafy green element that brightens the dish.
- Salt (1/2 teaspoon, adjust to taste): Essential for balancing all the flavors perfectly.
How to Make Slow Cooker Tuscan White Bean and Sausage Soup Recipe
Step 1: Brown the Sausage and Vegetables
Start by browning the Italian sausage in a skillet over medium heat until it’s beautifully caramelized and cooked through. This step unlocks deep flavor right away. Remove the sausage to your slow cooker, then toss in the onion, garlic, celery, and carrots into the same pan. Cooking these vegetables briefly softens them and picks up those savory sausage juices left behind, layering the taste base for your soup.
Step 2: Deglaze the Pan
Next, stir in tomato paste and Italian seasoning to the hot skillet, letting their aromas bloom. Pour in dry white wine—or chicken broth if you prefer—bringing the mixture to a gentle boil. Use your spoon to scrape the delicious browned bits off the bottom of the pan. These bits are little pockets of flavor gold! Once deglazed, transfer everything into the slow cooker to join the sausage.
Step 3: Cook the Soup Base
Now it’s time to add the remaining ingredients, except the white beans, orzo pasta, and greens. This includes chicken broth, fire roasted tomatoes, tomato sauce, green pepper, rosemary (if using), and roasted red peppers. Stir everything together in the slow cooker, cover, and set on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. This long, slow cooking melds the flavors into a harmonious Tuscan-inspired broth that tastes like it’s been bubbling away forever.
Step 4: Finish With Pasta, Beans, and Greens
In the final stretch, stir in the dry orzo, rinsed white beans, and spinach or kale. Switch the slow cooker to HIGH and cook for about 15 minutes more, or until the pasta is tender yet firm. Give the soup a good stir and taste for seasoning, adding salt if needed. This last step creates an irresistibly hearty and nutrient-packed finish that truly makes this Slow Cooker Tuscan White Bean and Sausage Soup Recipe so special.
How to Serve Slow Cooker Tuscan White Bean and Sausage Soup Recipe
Garnishes
Fresh garnishes can lift this soup from delicious to unforgettable. I love sprinkling a little grated Parmesan cheese on top for a rich, salty finish. A few torn basil leaves or a light drizzle of good quality extra virgin olive oil adds a fresh, fruity note. If you enjoy some heat, red pepper flakes bring a gentle kick that feels just right.
Side Dishes
This soup pairs beautifully with warm crusty bread or soft garlic rolls. A simple mixed green salad with a tangy vinaigrette cuts through the richness and balances the meal. For an extra touch, a side of roasted vegetables or a plate of grilled polenta can make your dinner spread feel luxuriously complete.
Creative Ways to Present
For a cozy family dinner, ladle the soup straight into rustic bowls and serve communal-style with baskets of bread. If you’re hosting, try serving the soup in hollowed-out mini pumpkins or bread bowls for a fun, hearty presentation guaranteed to wow guests. You can also garnish individual servings with a sprinkle of fresh herbs or a swirl of pesto to make it feel special.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Tuscan White Bean and Sausage Soup Recipe stores beautifully in an airtight container in the refrigerator. It will keep well for 3 to 4 days, and in fact, the flavors often deepen even more after a day or two, making it perfect for weekday lunches or quick dinners.
Freezing
If you want to make a big batch ahead of time, this soup freezes wonderfully. Make sure to cool it completely before transferring to freezer-safe containers. It’s best to freeze without the orzo pasta added, as it can become mushy; simply cook orzo fresh when reheating. Frozen soup will keep for up to 3 months and thaw quickly in the refrigerator overnight.
Reheating
To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally for even heating. If frozen, thaw first overnight. Add the orzo pasta and fresh greens only when reheating to maintain perfect texture and flavor. A quick seasoning check before serving will ensure the soup tastes just as vibrant as the first time you enjoyed it.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a great leaner alternative. It will still add delicious flavor while lowering the fat content, though the soup might be a bit lighter in taste. Just brown it the same way for best results.
Do I need to soak the white beans before cooking?
Since this recipe uses canned white beans, there’s no need to soak. They are rinsed and added near the end of cooking to preserve their texture and creaminess. If you choose dried beans, be sure to soak and cook them separately before adding to the soup.
Can I make this soup in a regular pot on the stove?
Yes! Follow the same steps, cooking the sausage and vegetables in a large pot, then simmering all ingredients on low heat for about 1 to 1.5 hours instead of slow cooker times. Add orzo and greens towards the end just like in the slow cooker method.
Is it possible to make this soup vegetarian?
Definitely! Substitute the Italian sausage with your favorite plant-based sausage or add hearty mushrooms for umami. Use vegetable broth instead of chicken broth, and omit the sausage for a light but still tasty vegetarian version of this beloved Slow Cooker Tuscan White Bean and Sausage Soup Recipe.
What can I substitute for orzo pasta if I don’t have any?
You can use other small pasta shapes like ditalini, small shells, or even small elbow macaroni. Alternatively, for a gluten-free option, try quinoa or rice – just adjust cooking times accordingly since different grains have different textures.
Final Thoughts
This Slow Cooker Tuscan White Bean and Sausage Soup Recipe has quickly become a cherished favorite in my kitchen, and I’m certain it will find a permanent spot in yours, too. Its rich flavors, comforting textures, and flexibility make it perfect for any occasion. Trust me, once you try this slow-simmered delight, you’ll be reaching for the recipe again and again to fill your home with that warm, inviting Tuscan magic.
Print
Slow Cooker Tuscan White Bean and Sausage Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Description
A hearty and flavorful Slow Cooker Tuscan White Bean Soup with Sausage, packed with Italian sausage, white beans, vegetables, and fresh herbs. This rustic soup combines tender orzo pasta, kale or spinach, and a rich broth infused with roasted tomatoes and wine, perfect for a comforting meal on a chilly day.
Ingredients
Meat
- 1/2 pound Italian Sausage
Vegetables
- 2 Onions, chopped
- 3 cloves Garlic, minced
- 3 stalks Celery, sliced
- 2 Carrots, peeled and sliced
- 1 Green Pepper, diced
- 1/2 cup Roasted Red Peppers, diced
- 2 cups Baby Spinach (or chopped kale, optional)
- 2 sprigs Fresh Rosemary (optional)
Pantry
- 2 tablespoons Tomato Paste
- 2 tablespoons Italian seasoning
- 1/2 cup Dry White Wine (or more chicken broth)
- 28 ounces Chicken Broth
- 1 (14.5 ounce) can fire roasted tomatoes (e.g. whole roasted cherry tomatoes)
- 1 (15 ounce) can Tomato Sauce
- 1/2 cup Orzo Pasta (uncooked)
- 1 (15 ounce) can White Beans, rinsed and drained
- 1/2 teaspoon Salt (adjust to taste)
Instructions
- Brown Sausage and Vegetables: Brown the Italian sausage in a skillet over medium heat until fully cooked. Remove the sausage and transfer it to the slow cooker. In the same skillet, add chopped onions, minced garlic, sliced celery, and sliced carrots. Cook the vegetables until softened, about 3 minutes.
- Deglaze the Pan: Stir in the tomato paste and Italian seasoning into the skillet. Pour in the white wine (or 1/2 cup chicken broth) and bring it to a boil, scraping the browned bits from the bottom of the pan. Remove the skillet from heat and transfer the contents to the slow cooker along with the sausage.
- Cook the Soup: Add the remaining ingredients—chicken broth, fire roasted tomatoes, tomato sauce, diced green pepper, roasted red peppers, and fresh rosemary (if using)—to the slow cooker. Stir well to combine. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Finish the Soup: Stir in the uncooked orzo pasta, rinsed white beans, and baby spinach or kale. Continue cooking on HIGH for about 15 minutes or until the pasta is tender. Check seasoning and add salt to taste before serving.
Notes
- You can substitute kale for spinach or leave it out if preferred.
- If you don’t have dry white wine, additional chicken broth works well for deglazing.
- Adjust salt according to your preference and the saltiness of broth used.
- For a spicier soup, use spicy Italian sausage instead of sweet or mild.
- To make this recipe vegetarian, omit sausage and use vegetable broth instead of chicken broth.
