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Sausage and Kale Soup served in a white bowl with crusty bread.
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Slow Cooker Sausage and Kale Soup Recipe

This Slow Cooker Sausage and Kale Soup is packed with tender potatoes, Italian sausage, fresh kale, and white beans in a creamy broth. 
Prep Time20 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 50 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 495kcal
Author: Judy Wilson

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 rib of celery, diced
  • 1 teaspoon salt
  • 1 pound Italian sausage (remove casings if necessary)
  • 4 cloves of garlic, minced
  • 4 Tablespoons all-purpose flour
  • 6 cups chicken broth
  • 1 teaspoon dried thyme or several springs of fresh thyme
  • 1 teaspoon ground black pepper
  • 1 large carrot, diced
  • 3 cups yellow potatoes, diced
  • ¼ cups sun-dried tomatoes, cut into small pieces
  • 2 cups fresh kale leaves, torn into bite-sized pieces
  • ½ cup cream (heavy or half-and-half)
  • 1 Tablespoon lemon juice
  • 1 16-ounce can of white beans (cannellini or white kidney)

Instructions

  • Heat the olive oil in a large skillet or pot over medium heat. Add diced onions and salt, cooking until softened and beginning to color.
  • Add celery, garlic, and sausage, breaking the sausage into bite-sized pieces. Cook until the sausage is lightly browned.
  • Stir in the flour and cook for 2 minutes, stirring constantly.
  • Slowly add 2 cups of chicken broth to the skillet, stirring to create a smooth sauce.
  • Transfer the mixture to a slow cooker. Add the remaining chicken broth, thyme, black pepper, sun-dried tomatoes, carrots, and potatoes.
  • Cook on high for 4 hours or until the potatoes are tender.
  • Stir in the beans, kale, cream, and lemon juice. Cover and cook on high for another 30 minutes.
  • Serve and enjoy!

Notes

You can replace Italian sausage with turkey or chicken sausage for a lighter option.
To make on the stovetop. Sauté the ingredients in a Dutch oven or a large soup pot then simmer the soup on the stovetop for about 30 minutes before adding the kale, cream, beans, and lemon juice.
Store the Sausage and Kale Soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 495kcal | Carbohydrates: 31g | Protein: 17g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 85mg | Sodium: 1846mg | Potassium: 975mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2775IU | Vitamin C: 34mg | Calcium: 91mg | Iron: 3mg