Slow Cooker Kale and Sausage Soup
This Slow Cooker Kale and Sausage Soup is comfort in a bowl – hearty, nourishing, and ridiculously easy to make. 🥣 It’s made with chicken sausage and beans for a protein-packed punch, but you can easily swap in a plant-based sausage to keep it vegan. Be sure to purchase low-sodium tomatoes, broth, and beans to keep the sodium moderate. With tender kale, creamy beans, and savory broth, it’s the kind of soup that makes winter feel a little less…well, wintery.❄️ Just toss it in the slow cooker and let it work its magic while you do literally anything else.
Equipment
- slow cooker
- medium-size skillet
Ingredients
- 24 oz chicken sausage sliced into quarter-size pieces
- 3 garlic cloves minced
- 4 cups kale spines removed and chopped
- 2 teaspoons olive oil
- 24 oz diced tomatoes low-sodium, not drained
- 3 cups cannellini beans canned, low-sodium, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 cups chicken stock low-sodium
- 2 bay leaves
- Optional toppings: Parmesan cheese, nutritional yeast, or shredded vegan cheese
Instructions
- Preheat a medium-size skillet over medium heat and add sausage slices, sautéeing until browned on all sides, about 5-6 minutes. Remove from heat.
- Add sausage, beans, tomatoes with juice, garlic, basil, oregano, broth, and bay leaves to your slow cooker. Stir gently to combine.
- Cover and set the slow cooker for 3 hours on high or 5 hours on low. *NOTE: Slow cooker times vary, so be sure to keep an eye on your time.
- Remove bay leaves.
- Add chopped kale and stir to combine. Let the soup sit covered until the kale wilts, about 3-4 minutes.
- Top with parmesan, nutritional yeast, or shredded vegan cheese if desired.
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