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Slow Cooker Creamy White Bean Noodle Soup Recipe
Ben Carraoli

Slow Cooker Creamy White Bean Noodle Soup Recipe

When I first made this Slow Cooker Creamy White Bean Noodle Soup, I was just hoping for an easy, comforting meal. To my amazement, it turned out to be one of the most flavorful soups I’ve ever had! The rich, creamy broth, tender white beans, and perfectly soft noodles came together so beautifully that I couldn’t wait to share the recipe.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Dinner
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb white beans cannellini or great northern beans, soaked overnight: They make the soup creamy and protein-packed.
  • 8 cups chicken broth: The base for a flavorful and rich soup.
  • 1 medium onion chopped: Adds a subtle sweetness and depth.
  • 3 cloves garlic minced: For that aromatic kick.
  • 2 large carrots sliced: Brings a touch of sweetness and texture.
  • 2 celery stalks sliced: Adds crunch and enhances the overall flavor.
  • 1 cup heavy cream: Makes the soup irresistibly creamy.
  • 2 cups egg noodles: For a soft and satisfying bite.
  • 4 slices bacon diced: For a smoky, savory edge.
  • 1 sprig fresh rosemary: Infuses the soup with earthy fragrant notes.
  • Salt and pepper to taste.
  • Optional garnishes: ½ cup grated Parmesan cheese ¼ cup chopped parsley, crusty bread for serving.

Method
 

  1. Start by cooking diced bacon in a frying pan over medium heat. Stir occasionally until the pieces are golden and crispy. Transfer them to a paper towel-lined plate to drain excess grease. The crispy bacon will add plenty of flavor to the soup.
  2. Using the leftover bacon fat in the pan, sauté your chopped onion, garlic, carrots, and celery. Cook for about five minutes, stirring occasionally, until the vegetables are softened and aromatic. This quick step adds depth and richness to your soup.
  3. Transfer the sautéed veggies into your slow cooker. Add the soaked white beans, chicken broth, fresh rosemary sprig, a pinch of salt, and some cracked black pepper. Stir everything well to combine the ingredients evenly. Cover the slow cooker with the lid.
  4. Set your slow cooker to low and allow the soup to simmer gently for 6–8 hours. This long, slow cooking process softens the beans and deepens the flavors, creating a deliciously creamy and hearty soup base.
  5. About 30 minutes before serving, stir in the egg noodles and heavy cream. Cover again and cook on low until the noodles are tender. The cream will transform the soup into a silky, luscious masterpiece.
  6. Once the noodles are cooked, stir in the crispy bacon. Remove the rosemary sprig and taste the soup, adjusting the seasoning if necessary. Ladle the soup into bowls, garnish with Parmesan cheese and parsley, and serve with a slice of crusty bread for dipping!