Slow Cooker Tuscan White Bean Soup with Sausage Recipe - Food Fanatic
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Slow Cooker Tuscan White Bean Soup with Sausage Recipe

    8 Servings


  • 1/2 pound Italian Sausage
  • 2 Onions, chopped
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 1/2 cup Dry White Wine, or more chicken broth
  • 28 ounces Chicken Broth
  • 1 14.5 ounce can Diced Tomatoes
  • 1 15 ounce can Tomato Sauce
  • 2 Carrots, peeled and sliced
  • 3 stalks Celery, sliced
  • 1 Green Pepper, diced
  • 2 tablespoons Dried Italian Herbs
  • 2 sprigs Fresh Rosemary, optional
  • 1/2 cup Roasted Red Peppers, diced
  • 1/2 cup Orzo Pasta, uncooked
  • 1/2 teaspoon Salt
  • 1 15 ounce can White Beans, rinsed and drained
  • 2 cups Baby Spinach, or chopped kale


  1. Brown sausage in a skillet over medium heat. Remove to your crockpot.
  2. Add the onion, garlic, celery and carrots to the hot pan and cook until softened, about 3 minutes.
  3. 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.
  4. Carefully transfer to a 5-6 quart slow cooker together with the remaining ingredients EXCEPT for the orzo pasta, white beans and kale/spinach.
  5. 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.
Slow cooker tuscan white bean soup with sausage photo