Skip to Content

Slow Cooker Tuscan White Bean Soup with Sausage Recipe

Growing up, we ate very little soup.

There’s only one culprit to blame, and he goes by the name of my brother.

Slow Cooker Tuscan White Bean Soup with Sausage Photo

My brother hates soup.

I used to be the kind of person who judges moms for their decisions around food.

We’re talking about the realms of “your kid doesn’t like this? It’s probably your fault for not making it in the first place.”

Or “I would never cook in a way just so my kids like it.”

And then I actually had kids. And realized how yes, the wrong colored spoon at dinner can indeed turn the rest of the evening into a very loud and very exhausting fight.

And don’t even get me started on the food. Sandwich cut the wrong way around? Meltdown. Not the shape of pasta the toddler wanted today? Meltdown.

Slow Cooker Tuscan White Bean Soup with Sausage Picture

Luckily, both my kids are very un-picky eaters, so while we battle colors, shapes and geometry at every single meal time, at least I can pretty much cook what I feel like – as long as I stay within the general kid-friendly parameters of “not spicy” and “easy to chew”.

And in all honesty? I mostly feel like quick and easy these days.

The more active the babe is getting, the more I rely on recipes for my slow cooker (like my all-time favorite Slow Cooker Chili). I’ll basically make dinner while she naps in the morning and then won’t have to think about it for the rest of the day. Pretty good mom hack in my books.

Unlike my brother, both my munchkins are crazy for soup – so we’re having something like this Tuscan White Bean and Sausage Soup a lot.

I first got hooked on these flavours when I made my One Pot Tuscan White Bean and Sausage Gnocchi, and this season nothing is going to stop me from making something like this every single week.

I vary the meat, the noodles, the beans, the veggies – sometimes I blend part of the beans to make it creamier. But the recipe I’m sharing with you today is one of our firm favorites.

Slow Cooker Tuscan White Bean Soup with Sausage Image

It’s filled with plenty of healthy vegetables, hearty Italian sausage – and cooking it in the crock pot means all the delicious Mediterranean slash Tuscan (which is a valid flavor profile, right? Ha!) can mingle and develop for hours – for a huge flavor boost!

If you plan on freezing the soup, I recommend making it without the orzo and spinach. The spinach will wilt too much and the pasta would turn mushy.

Simply leave them out, cool the soup and then freeze it in portions. When you’re reheating, simply cook some orzo separately and stir it into the soup with some fresh spinach once the soup is piping hot.

Honestly? I’m willing to bet this soup would even convert the biggest soup hater into a soup lover – I might just have to test this theory with my brother.

Slow Cooker Tuscan White Bean Soup with Sausage Photo

Slow Cooker Tuscan White Bean Soup with Sausage Recipe

Nora Rušev
This Slow Cooker Tuscan White Bean Soup with Sausage is a warming meal on chilly days. It’s easy to put together and your crock pot does the work for you – perfect to have dinner waiting for you on busy weeknights!
No ratings yet
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 40 minutes
Cuisine Beans
Servings 8
Calories 200.63 kcal


  • 0.5 Italian Sausage
  • 2 Onion chopped
  • 3 Garlic minced
  • 2 Tomato Paste
  • 0.5 Dry White Wine or more chicken broth
  • 28 Chicken Broth
  • 1 Diced Tomatoes
  • 1 Tomato Sauce
  • 2 Carrot peeled and sliced
  • 3 Celery sliced
  • 1 Green Pepper diced
  • 2 Dried Italian Herbs
  • 2 Fresh Rosemary optional
  • 0.5 Roasted Red Peppers diced
  • 0.5 Orzo Pasta uncooked
  • 0.5 Salt
  • 1 White Beans rinsed and drained
  • 2 Baby Spinach or chopped kale


  • Brown sausage in a skillet over medium heat. Remove to your crockpot.
  • Add the onion, garlic, celery and carrots to the hot pan and cook until softened, about 3 minutes.
  • Stir in the tomato paste and the Italian seasoning. Pour the white wine (or 1/2 cup chicken broth) into the pan and bring it to a boil, scraping the browned bits off the bottom of the pan. Add the broth, tomatoes, and tomato sauce and bring to a boil. Take off the heat.
  • Carefully transfer to a 5-6 quart slow cooker together with the remaining ingredients EXCEPT for the orzo pasta, white beans and kale/spinach.
  • Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in the remaining ingredients and cook on HIGH for about 15 minutes or until the pasta is done.


Calories: 200.63kcalCarbohydrates: 21.63gProtein: 8.13gFat: 5.69gSaturated Fat: 2gSodium: 686.19mgFiber: 3.5gSugar: 2.94g
Keyword Beans, Fall, Farm to Table, Kale, Pasta, Peppers, Sausage, Simmered, Soups, Spinach, Tomatoes
Tried this recipe?Let us know how it was!
Recipe Rating