Go Back
Slow Cooker Tuscan Italian Sausage Kale and White Bean Soup
Print Recipe Pin Recipe
Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 1 lb ground Italian sausage
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 (15-oz) cans cannellini beans, drained and rinsed
  • 1 (14.5-oz) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 4 cups chopped kale
  • Salt and black pepper to taste

Instructions
 

  • Place a skillet over medium heat and add the ground Italian sausage. Cook until browned, breaking it up with a spoon as it cooks. Add the chopped onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
  • Transfer the sausage mixture to the slow cooker. Add the drained cannellini beans, diced tomatoes with their juice, chicken broth, Italian seasoning, and red pepper flakes. Stir to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours. In the last 30 minutes of cooking, stir in the chopped kale and let it wilt.
  • Taste the soup and add salt and black pepper as needed. Ladle into bowls and serve hot.

Notes

Stir the kale in only at the end so it stays bright green and keeps some texture instead of turning mushy. If the broth tastes too mild after cooking, a splash of red wine vinegar right before serving sharpens the flavors without changing the overall profile. Leftovers thicken as they sit, so add a little extra broth when reheating.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Knife