Slow Cooker Tuscan White Bean Soup with Sausage Recipe

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!

Total Time: hrs
Servings: 8


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.