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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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
How is the soup serving 1209 cals?
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
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
Ni Nicole,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
Can you can this soup?
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
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!
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
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?
Reames in the frozen section makes a great thick egg noodle!
Thanks Samantha!
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
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!
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
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?
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
I just did the same thing with the uncooked egg noodles!
Hi Shawna,
So sorry, I’m not sure what you mean!! Let me know how I can help!! xT
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!
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
do you have a recipe for egg noodles you like, Tieghan?
Hey Jennifer,
Yes, you can find that recipe here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions, I hope you love the soup! xT
This recipe is fantastic!
How long will it keep in a refrigerator? Any recommendations for storing it are appreciated!
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
This recipe was FANTASTIC!!! The next time I make it I am going to put hot Italian sausage in it 😍
Hey Taylor,
Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx
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!
Hey Melanie,
Fantastic!! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xT
This was exceptional! A great Sunday afternoon-make the house smell wonderful- soul nourishing meal.
Hey there,
Lovely!! So glad to hear that you enjoyed this recipe, thanks so much for making it! xT
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.
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