Slow Cooker Easy Spicy Sausage Soup
Cozy up with a bowl of Slow Cooker Easy Spicy Sausage Soup, a hearty and flavorful dish that's perfect for effortless weeknight dinners or meal prep. This comforting soup combines the bold kick of hot Italian sausage with a medley of nutritious vegetables like carrots, celery, and red bell peppers, all simmered together in a savory broth. A mix of creamy cannellini and kidney beans adds satisfying texture, while fire-roasted tomatoes and aromatic spices like oregano and crushed red pepper flakes create layers of depth in every bite. Finished with tender baby spinach and optional garnishes of fresh parsley and Parmesan cheese, this slow cooker soup is both comfort food and a healthy meal in one. With just 15 minutes of prep time, this low-maintenance recipe is ideal for busy families craving a spicy, heartwarming classic.
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Recipe Information
Ingredients
- 1 pound Italian sausage (hot or spicy)
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 3 medium, sliced Carrots
- 2 sliced Celery stalks
- 1 medium, diced Red bell pepper
- 14.5 ounces Can of diced tomatoes (fire-roasted preferred)
- 2 tablespoons Tomato paste
- 4 cups Chicken broth
- 15 ounces Canned cannellini beans (drained and rinsed)
- 15 ounces Canned kidney beans (drained and rinsed)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby spinach leaves
- 2 tablespoons, chopped Fresh parsley (optional, for garnish)
- 0.25 cup Shredded Parmesan cheese (optional, for serving)
Instructions
In a skillet over medium heat, brown the Italian sausage until fully cooked, breaking it into smaller pieces with a wooden spoon. Drain any excess grease and set aside.
In the slow cooker, add the diced onion, minced garlic, sliced carrots, sliced celery, and diced red bell pepper.
Stir in the cooked sausage, fire-roasted diced tomatoes (with their juices), tomato paste, chicken broth, cannellini beans, kidney beans, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper.
Mix all the ingredients well to combine.
Cover the slow cooker with its lid and cook on low for 6 hours (or high for 3–4 hours), until the vegetables are tender and the flavors are well combined.
During the last 30 minutes of cooking, add the baby spinach leaves and stir them into the soup until wilted.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Serve the soup hot, garnished with fresh parsley and shredded Parmesan cheese, if desired.
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 290 mg | 96% | |
| Sodium | 11471 mg | 499% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 49.8 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1554 mg | 120% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 7739 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
