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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.
This was so good to come home to after a long day of fall hiking!
I didn’t add the noodles and subbed almond milk and it was still great. I was wondering how it would be to blend up the soup before adding the kale and beans? Do you think it would be too watery and I should add less broth to thicken it? Thanks!
Hey Lacey,
So glad to hear that this recipe was enjoyed, thanks a lot for making it! Sure, you could blend it up, I don’t see why that wouldn’t work for you! Let me know if you give that a try! xT
This turned out very good. I was a bit apprehensive because the amount of dried herbs made the soup smell rather “grassy” when we started cooking, but it all mellowed down in the end. Instead of adding grated Parmesan in the end, we put a Parmesan rind in the beginning. And we actually did not even add noodles, because there were enough veggies to make the soup substantial.
Hey Tei,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
Considering all of the ingredients in this, I found it very flavorless. I did have to keep the red pepper flakes out because my kids would freak out if it was too spicy, otherwise I followed the recipe.
Hey there,
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 any way that I can help! xT
Did you make the noodles from scratch? They look homemade. If so, can you share the recipe/method?
Hi Kim,
Here is an old recipe of mine you might like:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions, I hope you love the recipe! xT
I made this on the stove top and it was delicious. Fantastic flavor and very filling. Can’t wait to have the leftovers!
Hi Annie,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT
Can someone tell me what to do with the cooked bacon. I have re-read the recipe for all 3 methods of cooking and nowhere does it say to add back cooked bacon.
Step 5 says top with reserved bacon 🙂
You add it back in before serving. Step 5 🙂
Hey Sally,
You will just top each bowl with the bacon:) I hope you love the recipe! xT
Could I sub Swiss chard in place if the kale?
Hey Amanda,
Totally, that would work well for you! Let me know if you give this recipe a try, I hope you love it! xx
We made this yesterday in the Instant Pot, very tasty and perfect for Autumn. It makes a lot! We’ll be enjoying leftovers for a while which is awesome. It’s very hearty, we had it worth noodles last night, but it’s just as filling without. My bacon was more meaty than fatty, so I added a Tbsp of olive oil and left the bacon and rosemary in the slow cooker rather than garnish, but I can see how that’d be a perfect crispy soup topper if you had streaky bacon.
Hey Chrissy,
Thanks so much for making this recipe and sharing your feedback, I’m glad it was enjoyed! Happy Monday! xT
Made this in the morning before I set out for a long bike ride among splendid fall colors. Added the beans, kale, noodles and cheese when I reheated it. Perfect end to a fall day.
Hey Leslee,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
Hi this looks yummy! The calories I guess are for the whole thing? Not per serving..I hope..😊thanks for your amazing creative recipes!!
Hi Jana,
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
Could I substitute sweet potatoes or another easier-to-cut squash for the butternut squash?
Hey Tiffany,
Sure, that would work well for you:) I hope you love this recipe, please let me know if you give it a try! xx
We actually microwaved the butternut and added it in the end at the same time with the beans.
Hello! I’m very excited to try this one! Any suggestions for alternatives to the wine??
Hi Toni,
You can use broth in place of the wine:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
It ended up turning out great! Thank you and thanks for all of your great recipes!
So glad to hear this!!
Does the bacon just act as a topping? Making now and can’t find where the bacon is reincorporated. Thanks!
Hey Vanessa,
Correct, the bacon is added to each bowl as a topping. I hope you love the recipe, please let me know if you give it a try! xx
Will coconut milk work for non dairy?
Hey Sym,
Yes, coconut milk will work for you! I hope you love the recipe! xx
You know how sometimes you just don’t have all the ingredients but you want to make the recipe? I had to sub delicata squash (no peeling required, yay), and no cream so I blitzed up some of the beans to add to the soup. No bacon but the smoked paprika gives lots of flavor. I really had to get something in the crock pot in the morning and if it is this good now, I will am gonna get the bacon and do it again! Thanks!
Hi Kim,
Lol awesome!! So glad to hear that you enjoyed this recipe and thanks for sharing what worked well for you! xx
I can do this without slow cooker right? It just might take longer? Rainy Friday night and have butternut squash to use!
Lauren I just made this and used my Dutch oven! Worked just fine! It was AMAZING!
Thanks so much Kaitlin!!
Hi Lauren,
Yes, the stove top instructions are listed above:) Please let me know if you have any other questions! xx