This Slow Cooker Sausage and Kale Soup is about to become one of your favorite winter recipes! It is packed with tender potatoes, Italian sausage, fresh kale, and white beans in a creamy broth.
The sun-dried tomatoes add bursts of rich flavor throughout, and the kale stays bright and fresh. A splash of cream brings all the flavors together into a warm, comforting soup that’s perfect for cold days.
I make this soup all winter long because it’s so easy and delicious. The slow cooker does most of the work, and I get to just sit back and enjoy dinner!
I like to serve big bowls of this soup with crusty bread for dunking. Sourdough is my favorite because it holds up well in the broth.
While the recipe calls for spicy Italian sausage, I often use mild when making it for my family, and it’s just as good. Sometimes I’ll sprinkle extra black pepper and a little grated parmesan on top. The cheese melts into the hot soup and makes it even more delicious.
Don’t skip the sun-dried tomatoes in this recipe. They might seem like a small addition, but they add such a rich flavor that regular tomatoes just can’t match.
And if you’ve never tried kale in soup before, you’ll be surprised at how well it works. It stays firmer than spinach and adds a nice texture along with all its nutrients.
If you love soup as much as we do, a few favorites to try are Hamburger Vegetable Soup, Pot Roast Soup, and Broccoli Potato Cheese Soup.
Ingredient Notes
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Italian sausage: I use spicy Italian sausage for extra flavor, but mild works great too. If your sausage comes in casings, just slice them open and crumble the meat as it cooks.
- Yellow potatoes: These hold their shape well during slow cooking and have a buttery flavor. Russets can get too soft, and red potatoes aren’t quite as creamy. Cut the pieces about 1-inch thick so they cook evenly.
- Sun-dried tomatoes: Look for the dry-packed ones rather than those in oil. They have a more concentrated flavor and won’t make the soup oily. If you can only find the oil-packed kind, just pat them dry before chopping.
- Kale: Any variety works here, but I find curly kale easiest to find. Remove the tough center stems and tear the leaves into bite-sized pieces. Fresh kale is best; frozen won’t give you the same texture.
- Heavy cream: This adds richness and helps blend all the flavors. Half-and-half is a good substitute if you want something lighter.
- White beans: Cannellini beans are my favorite because they’re creamy and hold their shape. Great northern or navy beans work well, too. Make sure to drain and rinse them to remove any excess sodium.
- Chicken broth: Regular or low-sodium both work well. If using regular, you might want to reduce the added salt.
How To Make Slow Cooker Sausage and Kale Soup
Start by heating olive oil in a large skillet over medium heat. Add your diced onions and salt, letting them cook until they soften and start to turn golden. This builds a nice flavor base for your soup.
Add the celery, garlic, and Italian sausage to the pan. Break the sausage into bite-sized pieces as it cooks, letting it brown lightly. The browned bits of sausage will add lots of flavor to your finished soup.
Sprinkle flour over everything and cook for about 2 minutes, stirring constantly. Then slowly pour in 2 cups of chicken broth, stirring as you go to create a smooth sauce without any lumps.
Transfer this mixture to your slow cooker and add the remaining chicken broth, thyme, black pepper, sun-dried tomatoes, carrots, and potatoes. Cover and cook on high for 4 hours, or until you can easily pierce the potatoes with a fork.
Once the potatoes are tender, stir in your white beans, torn kale leaves, cream, and lemon juice. The cream will make everything rich and smooth, while the lemon juice brightens all the flavors. Cover and cook for another 30 minutes; this gives the kale time to soften while staying green and fresh.
When the soup is ready, taste and adjust the seasoning with extra salt and pepper if needed. Serve it hot, maybe with some crusty bread on the side for soaking up all that delicious broth!
Make Ahead, Storing and Freezing
Make Ahead: You can prep most of the ingredients a day ahead. Dice the onions, celery, and carrots, and store them together in the refrigerator. The potatoes should be cut just before cooking to prevent browning. You can also brown the sausage mixture ahead of time, store it in the refrigerator, and add it to the slow cooker when you’re ready to cook.
Store: Keep your Sausage and Kale Soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools, but will return to its normal consistency when reheated. Warm it gently on the stovetop over medium-low heat or in the microwave, stirring occasionally.
Freeze: This soup isn’t ideal for freezing because the cream can separate and the potatoes may become grainy when thawed. If you want to freeze it, consider making the soup without cream and potatoes, then adding them fresh when you reheat.
Substitutions and Variations
- Mix up your greens. While kale is sturdy and delicious in this soup, Swiss chard or collard greens are excellent alternatives. Just remove their stems like you would with kale. Spinach works too, but add it right before serving since it cooks very quickly.
- Try different sausage. Sweet Italian sausage keeps things mild, while chorizo adds a smoky flavor and extra spice. Turkey or chicken Italian sausage makes the soup lighter without losing flavor.
- Make it on the stovetop. Follow the same steps but let everything simmer for about 30 minutes before adding the kale, cream, beans, and lemon juice at the end.
Recipe Tips
- When adding flour to the sausage mixture, stir constantly to prevent it from sticking to the bottom of the pan or forming lumps. This step creates a rich base for your soup.
- Add the cream and kale at the end of cooking. Adding them too early can cause the cream to separate and the kale to lose its bright color and become mushy.
- Don’t forget to remove the tough center stems from the kale before adding it to the soup! The stems won’t soften up much, so the leaves are the part you want.
Can I use dried herbs instead of fresh thyme?
Yes! Use about 1/3 of the amount if switching to dried herbs. For this recipe, 1 teaspoon of dried thyme equals about 3 fresh sprigs. The flavor will be slightly different but still delicious.
Is this soup spicy?
The heat level depends mainly on your Italian sausage. Spicy Italian sausage adds a nice kick, while mild or sweet varieties keep things gentle. You can always add red pepper flakes at the end if you want more heat.
This Slow Cooker Sausage and Kale Soup is such a satisfying meal. The combination of tender potatoes, flavorful sausage, and fresh kale in that creamy broth makes every spoonful delicious. I especially love how the slow cooker does most of the work, leaving you with a soup that feels special but is actually so simple to make. It’s the perfect way to warm up on a cold day!
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.
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!
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.
Calories: 495kcalCarbohydrates: 31gProtein: 17gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 85mgSodium: 1846mgPotassium: 975mgFiber: 4gSugar: 6gVitamin A: 2775IUVitamin C: 34mgCalcium: 91mgIron: 3mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
