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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.
Do I add the egg noodles pre-cooked or in the raw state? I added the egg noodles during the last 15 minutes, they were not precooked. The egg noodles soaked up all the broth, leaving a starchy mess. Thank you!
Hi Carrie,
Thanks so much for giving this recipe a try, sorry to hear about your noodles! You will want to use already cooked noodles, sorry for any confusion! xT
is the calories per serving accurate?
Hey Mya,
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
Can I omit the cream? Or can I just use a milk substitute?
Looks delicious! Can’t wait to try it.
Hey Vanessa,
Totally, you can just any milk that you enjoy! I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
Haven’t made it yet but wondering what your thoughts are on adding gnocchi instead of noodles….
Hey Lisa,
Sure, gnocchi would probably be a great to use! Let me know if you give this recipe a try, I hope it turns out well for you! xT
Wondering if the bacon is necessary or if there is another substitute for those who don’t like bacon?
Hey Donna,
Totally fine to skip the bacon:) Let me know if you give this recipe a try, I hope it turns out well for you! xT
The soup looks absolutely delicious and I would love to make it for Thanksgiving. Where did you get your noodles? Did you buy them? They are thicker than normal which is a good thing so the noodles don’t get mushy. I cannot wait to make it for Thanksgiving I’ve never had soup for Thanksgiving!! Darla 🙂
Hey Darla,
Here is a homemade recipe for the noodles:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions, I hope you love the recipe! xTieghan
My husband and I are both recovering from covid and this was the most perfect meal and delicious meal – so flavorful and cozy- thank you for the amazing recipe!
Hey Jenna,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
This turned out even better than expected!! Used fresh herbs from our garden, chicken stock in place of the veggie broth, and omitted the noodles just because we were out. Even my 2 year old devoured it!! It would be delicious with some seared sausage added next time.
Hey Ellie,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan
Loved this – so rich and hearty!
Hey Jody,
Awesome!! I appreciate you making this recipe and love to hear that it was a hit! xTieghan
Delicious! Takes some time for chopping and measuring but worth it 😋
Hey Maria,
Amazing!! So glad to hear that you enjoyed this recipe, thanks so much for making it! xTieghan
I am confused as to the bacon. Do you not put the bacon back into the soup? do I toss?
Hi Heidy,
You will top each bowl with the bacon as stated in step 5:) I hope you love the recipe! xT
Made this in the crockpot! It’s delicious! Thank you for all of the wonderful healthy recipes!
Hey Donna,
Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx
Great fall soup! I opted to add more rosemary for personal preference (: Cooked noodles separate as well for less mushy leftovers!
Hey Stacey,
Awesome!! Thanks so much for trying this soup out and sharing your feedback! I love to hear that it was enjoyed! 👻
Terrific soup. Great flavors. Makes a lot. I added noodles separately but would be ok either way. And I added some chicken which made it a meal for me.
Hey Bruce,
Love to hear this! Thanks so much for making this dish and sharing your feedback! Happy Tuesday! xTieghan
Made this last night with just a couple substitutions because of what I had on hand but it was absolutely delicious. One of the best soups I’ve ever made thanks to this recipe. Thanks, Tieghan
Hey Ali,
Perfect!! Love to hear that this recipe turned out well for you, thanks so much for trying it out! xT