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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. Hi Rachel,
      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

  1. 5 stars
    The flavor of this soup is delicious ! Loved all the veggies ! I cut corners and did hard noodles and added them in for the last 15 in the slow cooker – I wouldn’t recommend doing that as the noodles were a bit sticky. Next time would definitely do homemade or fresh… or really could just omit noodles all together with the amount of veggies in it. It was really good! Love a good slow cooker recipe

    1. Hi Deborah,
      So sorry, I am honestly not sure, I have never tried canning soup before. Please let me know if you have any other questions! xT

  2. Hi – do the beans need to be rinsed and drained or just drained? I am using gluten free bow ties (couldn’t find GF egg noodles), they can be cooked and then added at the end? Thank you – so far it smells delicious!

    1. Hey Cheryl,
      I just drain the beans:) Yes, that would work well for the noodles! Please let me know if you give this recipe a try, I hope you love it! xT

  3. Tieghan, I know you make your own noodles but do you have a recommendation on type of noodle I can buy that have the thickness like the ones you make?

    1. Hey Sandy,
      Look for fresh noodles at your local grocery store, they should be similar to these homemade ones! Let me know if you have any other questions! xT

  4. Can chickpeas be used instead of white beans? And will it taste as good without the fennel seeds? Trying to make this with what I have in my pantry already. Looks delicious! Can’t wait to try it!

    1. Hey Gina,
      Sure, chickpeas would work for you!! And yes, totally fine to skip the fennel seeds:) Let me know how the recipe turns out! xT

  5. Hello! This looks tasty and I am trying to find new soup recipes that will freeze well. Do you think this one would freeze well? Should I leave the noodles separate for freezing?

    1. Hey Kelsey,
      Yes, this would be great to freeze! If you can keep the noodles out, I think that would work best for you! Please let know if you give this recipe a try, I hope you love it! xT

  6. I made this soup for our dinner tonight. It was delicious! There are so many wonderful flavors in this that work together. We had it with crusty Italian bread and it was perfection!

    1. Hi Marlina,
      Happy Tuesday! 🎃 Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx

  7. 5 stars
    This recipe is fantastic!

    How long will it keep in a refrigerator? Any recommendations for storing it are appreciated!

    1. Hey there,
      Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! You can keep in an airtight container in the fridge for 3-4 days. xx

    1. Hey Taylor,
      Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx

  8. 5 stars
    I made this soup tonight! I added chopped fresh fennel to it and didn’t add the egg noodles as it was hearty enough. Otherwise, I followed the recipe exactly and even used fresh thyme from my garden. Ground fennel seed is my new favourite spice to add to dishes. This soup is absolutely delicious – a definite make-again! I served it with some fresh sourdough bread on the side. Yum yum!

    1. Hey Melanie,
      Fantastic!! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xT

  9. What kind of egg noodles are photographed ? Could I use the frozen ones that look homemade? I’m delivering this soup to a sick friend who might not eat it right away. Should the noodles be added later, right before she eats it? Thank you! This looks delicious.

    1. Hey Whitney,
      I made homemade egg noodles, but sure the frozen fresh ones are great to use, she can follow the instructions for adding the noodles in the last 15 minutes. Please let me know if you have any other questions! xT