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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.
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?
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.
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.
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!
Looking for other fall soup recipes? Here are a few ideas:
Lighter Creamy Broccoli Cheddar Soup
Spicy Buffalo White Chicken Chili
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
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.
Ingredients
- 4 slices thick cut bacon, chopped
- 1 tablespoon chopped rosemary
- 1 yellow onion, chopped
- 1-2 cups cubed butternut squash
- 4 carrots chopped
- 4 celery stalks chopped
- 2-4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon crushed fennel seeds
- 1 teaspoon smoked paprika
- chili flakes add to taste
- 1 pinch kosher salt
- 1 pinch black pepper
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups low sodium vegetable broth
- 1-2 cans (14 ounces) white beans, drained
- 4-6 cups roughly chopped kale
- 1/2 cup whole milk or heavy cream
- 1/3 cup grated parmesan cheese
- 2-3 cups egg noodles
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.
Hi! What type of noodles are in the pictures and where can I get them?
I made these noodles! You can find the recipe here! https://www.halfbakedharvest.com/essentials/ xT
The calories per serving is listed as 1,209, is that accurate ???
This was delicious. I used a sweet potato instead of squash, and even made homemade egg noodles (which were so easy!!!) I made the stovetop version and it would be easy for a weeknight dinner with leftovers for lunches. The fennel really makes it.
Hey Christine,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
this looks so delicious! I have some chicken I need to use up, would you recommend that I chop it up and make the chicken on the stovetop, or should I bake it in the oven and shred it, or add it to the crockpot?
Hey Anna,
You can really do any of those, they should all work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
I made this in my instant pot… amazingly good. Even my three kids who hate when I spring new recipes on them loved this!
I left the onions out, per their preference, but was still amazing.
Hey Sarah,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
Delicious!! Made in instapot with Turkey bacon and without pasta (really don’t think it needs it). I also only used the one can of beans.
Hey Amy,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
Is this really 1209 calories per serving? Seems pretty high for a soup that’s mostly veg! Delicious though!
Hey Court,
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
I made this recipe when we had Covid for something nourishing. I didn’t make the bacon and instead added shredded rotisserie chicken at the end. It was so delicious! Made the stovetop version and it was super easy.
Hey Chynna,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
Disappointing. Followed recipe to a tee. Very bland
Hi Jennifer,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xT
This soup was delicious! I substituted chicken for bacon and chili beans for white beans (what I had at home) and it turned out to be a hearty, creamy chicken noodle soup!
Hey Ashley,
Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
This soup is restaurant quality delicious. The fresh herbs add so much flavor and the aroma is as appetizing as the taste. I cooked it stove top in my dutch oven. We are vegetarians so I skipped the bacon and started the soup by sauteing the onions and rosemary in a blend of olive oil and butter. I can only imagine how flavorful this soup is with bacon! Another fabulous recipe from HBH!
Hey there,
Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT
This soup looks so delicious! Have you tried freezing it/does it do ok freezing and re-heating? I was thinking about making a double batch and freezing a big batch for after my baby is born!
Hey Erica,
Sure, you can definitely freeze, but I always freeze my soups without the noodles. Let me know if you have any other questions! xT
Delicious and came together so quickly in the instapot. I misread and left the bacon in, but still turned out delicious.
Hey Isabelle,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT