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Cozy Crockpot Tuscan White Bean and Sausage Soup

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A hearty and rustic slow cooker soup featuring white beans and Italian sausage, perfect for cozy winter nights. This recipe delivers layers of flavor with simple ingredients and easy preparation.

Ingredients

Scale
  • 1 pound Italian sausage, casing removed (mild or spicy)
  • 2 cups dried cannellini or great northern beans, soaked overnight (or 3 cans, drained and rinsed)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 6 cups low sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, preferably fire-roasted
  • 2 sprigs fresh rosemary, whole (remove before serving)
  • 2 bay leaves
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Red pepper flakes, optional, a pinch
  • Parmesan rind, optional, about a 3-inch piece
  • Fresh parsley, chopped, for garnish

Instructions

  1. If using dried beans, soak them overnight in plenty of cold water. Drain and rinse before cooking. (Canned beans can be used as a shortcut.)
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. In the same skillet, add chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Transfer the browned sausage and sautéed vegetables to the crockpot. Add the soaked (or canned) beans, chicken broth, diced tomatoes with their juices, rosemary sprigs, bay leaves, and Parmesan rind if using.
  5. Add salt, pepper, and red pepper flakes to taste. Stir gently to combine.
  6. Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until beans are tender but not falling apart and flavors melded.
  7. Remove rosemary sprigs, bay leaves, and Parmesan rind. Taste and adjust seasoning if needed. Add a splash of broth or water if the soup is too thick.
  8. Ladle into bowls and garnish with fresh parsley. Optionally, sprinkle freshly grated Parmesan on top.

Notes

Brown the sausage first to build flavor. Soak dried beans overnight for best texture and digestibility. Remove rosemary, bay leaves, and Parmesan rind before serving. For creamier texture, mash some cooked beans and stir back in. Drain excess fat if sausage is very fatty. Can be adapted for vegetarian by omitting sausage and adding smoked paprika and mushrooms. Use canned beans for a shortcut but add them in the last 1-2 hours to avoid mushiness.

Nutrition

Keywords: crockpot soup, Tuscan soup, white bean soup, Italian sausage soup, slow cooker recipe, winter soup, hearty soup, easy soup recipe

Find it online: https://fuzzyforker.com/cozy-crockpot-tuscan-white-bean-and-sausage-soup-easy-recipe-for-winter/