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This simple Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon is a great dinner to enjoy on chilly nights. A mix of vegetables simmered with Italian seasonings, a splash of wine, kale, white beans, and noodles. Finish each bowl off with salty, savory rosemary bacon, freshly grated parmesan, and crusty bread. This soup is hearty, full of greens, and so delicious. Great for just about any night of the week.

Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon | halfbakedharvest.com

It’s our first soup of the fall season! And it will not be the last. As you can tell from our most recent recipes, I’ve entered the “cozy” mindset. And it’s safe to say that “cozy” will be here to stay until at least the new year.

I gush about this time of year, but I do truly believe that the fall season offers up some of the yummiest foods. From warm soups and stews to cheesy pasta dinners, to slow-cooked meats, to roasted squash, and even hearty colorful salads. Fall has so much to offer!

It’s about this time every year that I slowly embrace steaming bowls of hot soup! Everyone’s favorite, right?

Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon | halfbakedharvest.com

Just like many of you, I grew up with Panera. I loved their chicken noodle and broccoli cheddar. But my family didn’t go out to eat often, so if I wanted to enjoy soup at home, I had to make it!

And that’s when I discovered how delicious soup can be. My mom especially loves any bowl of steaming broth, her favorite is my homestyle chicken noodle soup.

Other favorites are Italian-based soup with fresh cheese tortellini, or my gnocchi soup with rosemary bacon. I decided to do a mash-up of all 3 different soups made into one with this recipe. And it turned out so flavorful and delicious. I love all the vegetables, herbs, and spices.

Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon | halfbakedharvest.com

These are the simple steps

I love to start this off on the stovetop. It’s a little annoying, but I wanted to use bacon for an added layer of flavor. And since I was already using a skillet, I started the vegetables there too since it intensifies the flavors of the herbs and spices. If you have an all-in-one browning slow cooker then you can do this all in the slow cooker bowl. I’d recommend an all-in-one All-Clad Slow Cooker with a browning function.

Cook the bacon until crisp with the rosemary, then pull the bacon out and toss in the onion.

Cook the onions with a mix of my favorite Italian spices, dried herbs, fennel, and smoked paprika. The combination adds so much flavor, almost like Italian sausage, but minus any of the meat.

Once the onions have seared, add everything to the bowl of your slow cooker. Then add tomato paste, a good splash of dry white wine, and plenty of vegetable broth. Cover and cook low and slow.

Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon | halfbakedharvest.com

I like to let my soup cook all day long. The house smells incredible as this simmers away in the slow cooker. But, I’ve also included directions for the Instant-Pot and stove-top variations, in case you’re in a crunch.

Once the soup has finished cooking, before serving, stir in the beans, cream or milk, kale, parmesan cheese, and then your favorite egg noodle or pasta of choice.

Cook another few minutes, until the noodles are soft. Alternatively, you can boil the noodles separately as well. This is a good route if you plan to have leftovers. The noodles will not soak up all of the broth!

Serve this soup with a side of crusty bread. For me, soup and crusty bread just go hand in hand. I can’t do soup without a side of bread!

I’m excited to make this throughout the fall and winter. It’s wholesome, so easy, and has big-time flavor too. A great chilly weather soup!

Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon | halfbakedharvest.com

Looking for other fall soup recipes? Here are a few ideas: 

Lighter Creamy Broccoli Cheddar Soup

Spicy Lasagna Soup

Spicy Buffalo White Chicken Chili

Creamy Wild Rice Chicken Soup

Herby French Shallot Soup

Instant Pot Broccoli Cheddar and Zucchini Soup

Instant Pot Pesto Zuppa Toscana

Lastly, if you make this Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Calories Per Serving: 1209 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Slow Cooker

  • 1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. 
    2. Add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Remove from the heat and add to the bowl of your crockpot. Stir in the tomato paste, butternut squash, carrots, and celery.
    3. Add the wine, broth, and a pinch of chili flakes. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
    4. During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles.
    4. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.

Stove-Top

  • 1. Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute then, remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. 
    2. Add the onion and cook 5 minutes, until golden. Add the butternut squash, carrots, celery, garlic, thyme, basil, oregano, fennel, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.
    3. Pour in the wine and broth. Simmer over medium heat for 20-30 minutes, until the squash is tender.
    4. During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles.
    5. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.

Instant Pot

  • 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, 5 minutes. Stir in the rosemary, cook another minute, then remove from the pot.
    2. Add the onion, butternut squash, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Stir in the tomato paste. Turn the Instant Pot off.
    3. To the instant pot, add the wine, broth, and chili flakes. Cover and cook on high pressure for 4 minutes.
    4. Once done cooking, use the natural or quick-release function. Set the Instant Pot to sauté. Stir in the cream, kale, beans, parmesan, and noodles. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off.
    5. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.
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Slow Cooker Creamy White Bean Noodle Soup with Rosemary Bacon | halfbakedharvest.com

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Comments

  1. 5 stars
    This is so delicious! I added mushrooms and I used heavy cream and a little more cheese to make it creamier. I did the slow cooker version and it was perfect on a cool, rainy day.

  2. I doubled the recipe and did this on the stovetop and it is seriously one of the best soups I’ve ever eaten. All the flavors are perfect.

    Thick egg noodles are the best way to go, not the bagged thinner kind.

  3. I made this today with some minor substitutions for what I had on hand from my garden this year. I used a sweet meat winter squash and kale combined with Swiss chard. The revision was absolutely delicious, as I’m sure the original version is as well.

    1. Hey Tracy,
      Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

  4. 5 stars
    This soup is perfect for fall. I substituted mushrooms for the kale and used pearl couscous. I loved the flavors. Thanks for another excellent recipes!

    1. Hey Jennifer,
      Happy Sunday! 🦃 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

    1. Hey Alexis,
      Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx

  5. 5 stars
    This was so delicious! It was creamy, sweet, savory, nourishing, and so flavorful!! I followed your recipe pretty closely (for me!) with only a few changes to suit my tastes and fridge contents! Used 2 carrots and 2 parsnips; swaped Italian hot turkey sausage for the bacon which I sauteed with the rosemary and then returned to pot at the end to marry everything together; included a big parmesan rind; used some dried red beans from Rancho Gordo that I cooked ahead; used some curly farro mafaldine pasta cooked ahead as well; and the last bit of half and half languishing in the fridge.

    1. Hey Waldo,
      Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT

    1. Hey Michelle,
      Sure, sweet potatoes would be delicious! Please let me know if you have any other questions, I hope this recipe is tasty! xT

  6. Hi,

    Planning on making this today. Do I precook the noodles before placing them into the slow cooker, or does the slow cooker cook them in those last 15 minutes?

    Thanks!

    1. Hey Chris,
      The slow cooker is going to cook the noodles:) Please let me know if you give this recipe a try, I hope you love it! xx

  7. 5 stars
    Just made this soup tonight! I used 2 cups of noodles and one can or beans. I’ll probably use more in the future. I just used reames noodles. I did the instapot/ then crockpot version. The flavors are great. I also added mushrooms because I had some on hand!

    1. Hey Kristin,
      Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT

  8. 2 stars
    Tried the stovetop version. Broth doesn’t really have good flavor and the cook times on vegetables are wrong. The noodles get gluey if they aren’t cooked in boiling broth.

  9. 5 stars
    Another great recipe! I made this a few weeks ago. It was sooo easy and made enough to feed my husband and I for numerous meals! I subbed spinach for kale because that’s just what we prefer, but it was delish.

    1. Hey Korin,
      Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! xT

    1. Hi Tami,
      I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT

  10. 5 stars
    Just made this tonight for dinner and it was wonderful on a cold evening. The rosemary bacon was delicious… great way to get into the fall spirit…

    1. Hi Macy,
      Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xx

      1. Hey Kristen,
        Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃

  11. 5 stars
    Hi… this looks delicious! I was wondering if you could share the recipe for the homemade egg noodles that you show pictures of in the recipe.
    I cook from your blog or cookbooks at least 2 or 3 nights a week! Love it all!! Thank you!

  12. 5 stars
    So delicious! It’s just starting to get cold here and made this soup for my husband and I, and we both loved it! I will definitely be making it again and again!