This is the one I reach for on mornings when I know the day’s going to get away from me. Fifteen minutes before anyone else is up, everything goes into the crockpot, and by the time we’re sitting down to dinner it’s done all the thinking for me.
There’s something genuinely comforting about a pot of white beans and sausage that’s had all day to come together. The beans go soft and creamy, the broth turns rich, and the pear — which sounds like an odd addition until you taste it — melts almost completely into the background and leaves behind this quiet sweetness that keeps the whole bowl from tasting one-note. It’s warm and filling without being heavy, and it’s got enough protein and fiber in it that it actually holds you over, not just fills you up.
A splash of Cinnamon Pear Balsamic stirred in at the end brightens the whole thing back up, right before it hits the table.
Why You’ll Love This Recipe
- • Fifteen minutes in the morning, then the day is yours
- Genuinely nutritious — protein from the sausage and beans, fiber, and vegetables in every bowl
- Comforting in the way only a slow-simmered soup can be
Pro Tips
- Use mild Italian sausage links, not bulk breakfast sausage. This is the one substitution that changes the whole dish
- Rinse the canned beans well. It cuts the starchy liquid and keeps the broth clean.
- Add the Balsamic at the end. Acidity is fragile over a long cook.
- Want to build it out further? A couple cloves of minced garlic and a stalk or two of sliced celery added with the onion round out the base nicely, and a handful of spinach or kale stirred in during the last 15-20 minutes adds some color and nutrition.
- If the soup is thicker than you want, thin it with a little extra broth.
• Freeze leftovers in single portions. It reheats perfectly on a night when you need dinner even faster than a crockpot start.
Crockpot White Bean and Sausage Soup with Pear
Ingredients
- One pound of mild Italian sausage links, sliced
- One yellow onion, diced
- Two carrots, sliced
- Two fifteen-ounce cans of white beans, drained and rinsed
- One pear, diced
- Four cups of chicken broth
- One sprig of fresh thyme
- A quarter cup of Cinnamon Pear Balsamic
- Two tablespoons of Walnut Oil, for finishing
- Salt and black pepper, to taste
Instructions
- Brown the sliced sausage in a skillet over medium-high heat for four to five minutes, then transfer it to the crockpot
- Add the onion, carrots, white beans, pear, chicken broth, and thyme, and give everything a good stir
- Cover and cook on low for six to seven hours, or on high for three and a half hours
- During the last fifteen minutes of cooking, stir in the Cinnamon Pear Balsamic, then season with salt and pepper to taste
- Ladle into bowls and finish each one with a drizzle of Walnut Oil before serving
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