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Crockpot Creamy Tuscan Sausage and Kale Soup with White Beans
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1/2 cup chopped sun-dried tomatoes
  • 1 teaspoon Italian seasoning
  • 4 cups chopped kale
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions
 

  • Heat a skillet over medium heat and cook the sausage, onion, and garlic until the sausage is browned and the onion softens. Break up the sausage as it cooks.
  • Transfer the sausage mixture to the slow cooker. Add the chicken broth, white beans, sun-dried tomatoes, and Italian seasoning. Stir to combine.
  • Cover and cook on low for 6 to 7 hours.
  • Stir in the kale and let it cook for 20 minutes more until wilted.
  • Turn off the heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste before serving.

Notes

Add the kale toward the end so it stays bright green instead of turning mushy. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stovetop to keep the cream smooth.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet