Slow-Cooker Sausage & Spinach Soup with Cornmeal Dumplings

adapted from Bon Appetit


For the Dumplings

¾ cup all purpose flour
¾ cup yellow cornmeal
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup whole milk
1 ½ tablespoons butter, melted
½ cup chopped green onions

For the soup:

1 ½ cups chopped onion
large garlic cloves, pressed
4 bay leaves
1 tablespoon chopped fresh thyme
1 pound andouille sausages, sliced into ¼-inch-thick rounds
6 cups low-salt chicken broth
28 ounces diced tomatoes in juice
1/8 teaspoon ground allspice
1 12-ounce bag baby spinach


For the Dumplings: Whisk the first 5 ingredients in medium bowl. Stir in milk and butter, then green onions. Let stand at least 1 hour and up to 2 hours. Using wet hands, shape the mixture, 1 tablespoon at a time, into 18 dumplings, arranging on sheet. The dumplings can be chilled for up to one day.

For the soup: in the slow-cooker add the onion, garlic, bay leaves, thyme and sausage. Then pour in the broth, tomatoes with juice, and allspice. Turn the slow-cooker to low heat and cook for 3 hours. At the two hour mark switch the slow-cooker to high heat and add the greens to the simmering soup. Cook greens uncovered 10 minutes, stirring occasionally. Then, drop in dumplings and simmer until they are tender and cooked through. About 1 hour. Season soup with salt and pepper. Ladle soup and dumplings into bowls.

Naptime Notes

Naptime Recipe Serving ideas

This soup is a meal in itself and barely needs an accompaniment. I served it with a side of cheese toast, but that was just something extra for taste.

Naptime Stopwatch

30 minutes prep time (all included), 3 hours cooking time.

Naptime Reviews

My daughter was fascinated with the dumplings, but not with the spinach! Oh well, I know if I just keep introducing it she’ll eat it eventually.

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