slow cooker sausage bean soup
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Slow Cooker Sausage Bean Soup with Spinach & Tomatoes (with Instant Pot directions, too)

A delicious and easy sausage bean soup with spinach (or any greens) and tomatoes that you make in your slow cooker (Crockpot) or pressure cooker (Instant Pot) for a one dish dinner. It's even better the next day!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Soups
Cuisine: American
Servings: 8 servings
Calories: 286kcal
Author: Jami Boys


  • 1 pound bulk Italian sausage
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cups cooked white or pinto beans drained (use beans from your freezer or 1-2 cans)
  • 1 14oz can diced tomatoes
  • 1 12-14oz can tomato sauce
  • 2 cups beef broth
  • 1-1/2 cups water
  • 1/2 cups dry red wine or more water
  • 1 teaspoon dried basil
  • 1/2  teaspoon dried oregano
  • 1/2  teaspoon dried thyme
  • 1/8-1/4 teaspoon cayenne optional
  • 4 cups fresh  chopped spinach or 10-oz pkg. frozen spinach, thawed
  • 1 teaspoon salt or to taste - will depend on what kind of broth you're using
  • 1/2 teaspoon black pepper
  • 1/2 cup grated parmesan for topping


Slow Cooker Directions:

  • Crumble the sausage in a large skillet, and cook until no longer pink over medium heat. Add chopped onion and garlic and cook with sausage for a few minutes longer.
  • Scrape contents of skillet into the bowl of a 4-qt or larger slow cooker. Add beans, tomatoes, tomato sauce, water, broth, wine, herbs and cayenne, if using.
  • Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours.
  • Stir spinach into soup, adding salt and pepper as needed. Cook for another hour on HIGH.

Instant Pot Directions:

  • Set Instant Pot setting to sauté and add sausage, breaking it up as you stir. When starting to brown, add the onion and garlic. Stir well, cooking until the sausage is browned through.
  • Add the cooked beans, tomatoes, tomato sauce, beef broth, water, basil, oregano, thyme, and cayenne.
  • Cancel the sauté function and select manual, high pressure. Set the instant pot to cook for a 5 minute cook time.
  • The pot may take up to 10 minutes or so to come to pressure, but since the contents are already hot, it will pressurize quicker. Once the cooking cycle has finished, do a 10 minute natural release and then a quick release.
  • Remove lid, stir in the spinach, adding the salt and pepper, and replace the lid for a few minutes to let the spinach wilt - no need to cook - the heat of the soup will wilt the spinach.
  • Serve the soup with grated parmesan and a good crusty bread.


The time to cook listed above is for the slow cooker option on High. Instant Pot time to cook is about 25 minutes start to finish.


Serving: 2cups | Calories: 286kcal | Carbohydrates: 12.3g | Protein: 16.6g | Fat: 17.1g | Saturated Fat: 5.5g | Cholesterol: 49mg | Sodium: 1300mg | Fiber: 3.6g | Sugar: 3.7g