Go Back
An overhead shot of a bowl of finished Crockpot Swamp Soup, ready to be served. The soup is thick and green from the spinach.

Crockpot Swamp Soup (The Easiest, Tastiest Recipe!)

This Crockpot Swamp Soup is the ultimate comfort food! This easy slow cooker recipe combines savory sausage, ground beef, spinach, and cheese for a hearty, flavorful, and family-pleasing one-pot meal perfect for any night of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef lean
  • 1 lb pork sausage mild or hot
  • 1 onion diced
  • 2 cloves garlic minced
  • 10 oz diced tomatoes with green chilies undrained (like Rotel)
  • 15 oz cannellini beans rinsed and drained
  • 32 oz chicken broth low sodium
  • 8 oz cream cheese cut into a block
  • 5 oz fresh spinach
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste

Equipment

  • 1 Slow Cooker A 6-quart slow cooker is recommended.
  • 1 Skillet For browning the meat.

Method
 

  1. In a large skillet over medium-high heat, cook the ground beef and pork sausage with the diced onion until the meat is browned and cooked through. Drain any excess grease. Add the minced garlic and cook for 1 minute more until fragrant.
  2. Transfer the cooked meat mixture to the bottom of a 6-quart slow cooker. Add the undrained diced tomatoes with green chilies, rinsed cannellini beans, and chicken broth. Stir to combine.
  3. Place the block of cream cheese on top of the mixture in the crockpot.
  4. Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
  5. About 30 minutes before serving, stir the soup well to melt and incorporate the cream cheese completely. Add the fresh spinach and stir until it has fully wilted into the soup.
  6. Season with salt and pepper to taste. Serve hot and enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well for up to 3 months. Thaw overnight before reheating.
Spice Level: Adjust the spice by using hot sausage or adding a pinch of red pepper flakes.