Slow Cooker Sausage and Spinach Soup Freezer Meal

This hearty crock pot sausage and spinach soup is perfect for a winter day. 


  • 1 lb. ground Italian sausage I prefer the spicy variety*
  • 24 oz. jar pasta sauce
  • 19 oz. can white kidney beans drained and rinsed
  • 10 oz. chopped spinach fresh or frozen
  • 4 carrots peeled and chopped
  • 1 onion diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup small pasta shells


  1. Brown the ground sausage in a skillet. 

  2. Once the sausage has cooled, add it to a large resealable freezer bag. Pour in the pasta sauce, the drained white kidney beans, chopped spinach, chopped carrots, diced onion, minced garlic, and chicken broth. Remove excess air and seal.
  3. Put the raw pasta in a medium resealable bag. Staple the bags together and freeze.
  4. On cooking day, take the bag out of the freezer and thaw. Separate the bags and add the large bag to a slow cooker. Cook on low for 4-6 hours. Add the pasta in the last 20 minutes.