Slow Cooker Sausage, Spinach and Bean Soup uses Klement’s jalapeno sausage to kick up the heat. It’s a hearty soup that’s perfect for fall.
This recipe is sponsored by Klement’s Sausage. All opinions are my own.
I’m one of those people that can eat soup year round. Whether it’s hot or cold, I can usually find a soup that I like. But, with the fall approaching, official soup weather is upon us! People will finally stop looking at me like I’m crazy because I’m eating soup in the middle of the summer. Now that it’s soup weather, I have so many recipes to make! This slow cooker sausage, spinach and bean soup is just the first of many recipes.
I’m lucky to partner with Klement’s sausage to share today’s recipe. They’ve been a loyal partner of mine for over a year now. This time around, I used their pre-cooked jalapeno sausage for my soup. While the sausage stands on it’s own, it can be added to so many different recipes. For this recipe, I love the extra spicy kick the sausage gives the soup. It adds so much flavor without being overwhelmingly spicy. It also helps make the soup super hearty and warming.
This soup is extra special because you can make it in the slow cooker. The slow cooker (as usual) has been a life saver for me since Bud and I moved to New York two months ago. We’re still settling in to our new routine so being able to prep one meal in the slow cooker each week makes a huge difference! As we settle in and fall approaches, I’m sure we’ll continue to rely on my handy slow cooker. And we might even make a few more soups:)
Slow Cooker Sausage, Spinach and Bean Soup
- 1 14-ounce package Klement's pre-cooked jalapeno sausage
- 3 cloves garlice minced
- 1 onion diced
- 3 carrots diced
- 3 stalks celery diced
- 2 15 ounce cans white beans drained
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- salt to taste
- pepper to taste
- 3 cups spinach
Bring a pan over medium heat. Once hot, add jalapeno sausage and cook on all sides. Remove from the heat and allow to cool. Once cooled, slice and set aside.
Place all remaining ingredients except spinach into the slow cooker. Stir the mixture. Cover and cook on low heat for 7-8 hours or 3-4 hours on hight heat.
Once cooked, add spinach and stir to combine. Cook for another 10 minutes until spinach is wilted. Add desired toppings and serve.
Adapted from Damn Delicious