Crockpot Tuscan Sausage White Bean Soup

Crockpot Tuscan sausage white bean soup is a hearty and comforting recipe that will leave you craving for more. This sausage soup is perfect for those lazy evenings or bustling weeknights when you need an easy and satisfying meal. The best part is your kitchen will be filled with the aroma of Italian sausage cooking with cannellini beans and herbs…comfort food with a touch of Mediterranean. Instructions to make this sausage & bean soup in the Instant Pot are also included. 

Ingredients For Tuscan Sausage White Bean Soup

• Ground Sausage
• White Beans
• Crushed Tomatoes
• Beef Broth
• Spinach or Kale
• Onion
• Garlic
• Seasonings: salt, pepper, dried thyme, paprika

How To Make Tuscan Sausage White Bean Soup In The Crockpot

Slow Cooker

1. Heat oil large skillet over medium-high heat. Add the ground sausage and cook, until it is no longer pink. Crumble the sausage as it cooks. Drain grease and add the mixture to the slow cooker.
2. Add all the remaining ingredients except the kale to the slow cooker. Stir to mix well.
3. Cook HIGH 2-3 hours or LOW 4-6.
4. Add the kale. Cook an additional 5-10 minutes. 

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil, ground sausage, onion, and garlic to the pot. Cook 5-7 minutes or until the sausage is no longer pink. Crumble the sausage as it cooks. Drain excess grease from the pot.
2. Pour in beef broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in the all the remaining ingredients except the kale. 
3. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
4. Open the lid and stir in the kale. Let sit in the Instant Pot for 5-10 minutes or until the kale is soft.  

What Type Of Sausage To Use

This Tuscan inspired soup recipe calls for ground Italian sausage. What type of ground sausage you use it up to you. A good substitute for ground sausage would be any ground meat whether it be ground beef, turkey, or a combination of ground sausage & ground meat. 

Sausage Recipes

• Sausage & Sauerkraut

• Cajun Turkey & Sausage Soup

• Sausage, Potatoes, Green Beans

• Cajun Chicken & Sausage

• Spicy Chicken & Sausage

What Type Of White Beans To Use

This Tuscan sausage and white bean soup recipe uses canned white beans. This means the beans are already cooked. To use dry beans, you will need to soak them overnight before adding them to the soup. Personally I used cannellini beans but encourage you to use your preferred white bean. Other suggestions included northern beans and navy beans. Before adding canned beans to the recipe, drain & rinse them first. 

Storing Leftovers

If you have leftover Tuscan bean soup, you can store or freeze it for later use. Store leftover soup an air-tight container in the refrigerator for 3-4 days. To freeze sausage white bean soup, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat frozen sausage & white bean soup, you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting.

FAQs & Tips

• Note the type of sausage you use may alter the taste of the soup.
• This borders on being a stew due to the fact that only 2 cups of beef broth are used. Want a more traditional soup? Add an additional 2 cups to the recipe. 
• I used a 3.5-quart slow cooker for this recipe. If you have a  6-quart slow cooker or Instant Pot, double the recipe! 

Soup Recipes

• Tex-Mex Beef

• Beef Kebab

• Beef Noodle

• Corned Beef & Cabbage

Crockpot Tuscan Sausage White Bean Soup

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Crockpot Tuscan sausage white bean soup is a hearty and comforting recipe that will leave you craving for more. This sausage soup is perfect for those lazy evenings or bustling weeknights when you need an easy and satisfying meal. The best part is your kitchen will be filled with the aroma of Italian sausage cooking with cannellini beans and herbs…comfort food with a touch of Mediterranean. Instructions to make this sausage & bean soup in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound ground Italian sausage
• 15 ounces canned white beans, drained & rinsed
• 15 ounces canned crushed tomatoes
• 1 cup kale, chopped
• 2 cups beef broth
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 1 1/2 teaspoons dried thyme
• 1 teaspoon salt (or more)
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1 tablespoon oil

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Instructions

Slow Cooker

1. Heat oil large skillet over medium-high heat. Add the ground sausage and cook, until it is no longer pink. Crumble the sausage as it cooks. Drain grease and add the mixture to the slow cooker.
2. Add all the remaining ingredients to the slow cooker. Stir to mix well.
3. Cook HIGH 2-3 hours or LOW 4-6.
4. Add the kale. Cook an additional 5-10 minutes.

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil, ground sausage, onion, and garlic to the pot. Cook 5-7 minutes or until the sausage is no longer pink. Crumble the sausage as it cooks. Drain excess grease from the pot.
2. Pour in beef broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in the all the remaining ingredients except the kale. 
3. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
4. Open the lid and stir in the kale. Let sit in the Instant Pot for 5-10 minutes or until the kale is soft.

Nutrition

• Calories: 300

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