Hearty Slow Cooker Sausage and Kale Soup
This hearty slow cooker sausage and kale soup is packed with flavor, making it a perfect meal for a cozy night in. Simply brown the sausage and vegetables, then let the slow cooker do the rest.
Equipment
- large skillet
- slow cooker
Ingredients
Main Ingredients
- 1 lb bulk Italian sausage mild or spicy
- 1 large onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups chicken broth low sodium
- 1 (14.5 oz) can diced tomatoes undrained
- 1 (15 oz) can cannellini beans rinsed and drained
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 5 oz fresh kale stems removed and roughly chopped (spinach can be substituted)
- Parmesan cheese for serving (optional)
Instructions
Cooking Steps
- In a large skillet, cook the Italian sausage over medium-high heat, breaking it up until fully browned, then drain excess grease.
- Add diced onion, carrots, and celery to the skillet; sauté for 5-7 minutes until softened, then stir in minced garlic and cook for another minute.
- Transfer the cooked sausage and vegetable mixture into the slow cooker insert.
- Pour in chicken broth, diced tomatoes, and cannellini beans; stir in oregano, basil, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender and flavors are blended.
- About 30 minutes before serving, stir in the chopped kale, cover, and continue cooking until the kale is wilted and tender-crisp.
- Taste the soup and adjust seasonings as needed.
- Ladle into bowls and garnish with freshly grated Parmesan cheese, if desired.
Notes
This soup is even better the next day! You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.