This Slow Cooker Tuscan Sausage & Kale Soup is a hearty veggie-filled dish for cold days. Dump it in the crockpot then set it and forget it!

Slow Cooker Tuscan Sausage and Kale Soup

It’s the kind of easy one-pot meal that makes your kitchen smell amazing while it simmers away, and it’s perfect for busy weeknights or when you just want something cozy without the extra effort.

Why you’ll love this recipe

Hands-off cooking: The slow cooker does all the work, so you can come home to a warm, hearty meal without fuss.
Loaded with veggies: Potatoes, kale, and other fresh ingredients make this soup both nourishing and comforting.

Ingredients and substitutions

Olive oil – any other neutral cooking oil will work.
Garlic – use fresh or jarred minced garlic. Garlic powder will work in a pinch.
Yellow onions – substitute with another onion like white onion, shallots or red onions.
Carrot – use any vegetable of your choice or leave out altogether.
Celery – use any vegetable of your choice or leave out altogether.
Italian seasoning – use a blend of oregano, dried basil or dried parsley instead.
Chicken broth – vegetable broth would be the best alternative here.
Crushed tomatoes – diced tomatoes, tomato sauce, canned or fresh tomatoes will work instead.
Chickpeas – fava beans, pinto beans or black beans would be a great alternative to chickpeas.
Red pepper – use any vegetable of your choice or leave out altogether.
Kale – collard greens or spinach would be a great alternative.

Turkey sausage

Ground turkey – any ground meat like chicken or pork will work well for this recipe.
Fennel – anise or cumin can be used as a substitute for fennel.
Garlic powder – use ginger powder, cumin or ground coriander instead.

How to make slow cooker Tuscan sausage and kale soup

Step 1: Prep the sausage.

Remove casings from store-bought sausages and break up the meat, or mix together your own sausage seasonings and crumble.

Step 2: Chop the veggies.

Dice the potatoes, onion, carrots, and any other veggies so they’re ready to go in the slow cooker.

Step 3: Load the slow cooker.

Add the sausage and all of the vegetables, along with the broth and seasonings, but leave out the red pepper and kale for now.

Step 4: Cook the soup.

Set the slow cooker to high for 6 hours or low for 8 hours, letting the flavours come together as everything cooks down.

Step 5: Add the finishing veggies.

When the cooking time is done, stir in the red pepper and kale and let them wilt in the hot soup.

Step 6: Rest and serve.

Allow the soup to sit for 3–4 minutes, then ladle into bowls and enjoy while warm.

Recipe Tips and Variations

Stovetop version: Sauté the sausage, onions, and garlic for about 5 minutes, then add the rest of the ingredients and simmer for 30–40 minutes until everything is tender.
Make it creamy: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier soup.
Swap the protein: Try chicken sausage, ground turkey, or even a plant-based sausage for a lighter or vegetarian twist.
Extra veggies: Bulk it up with zucchini, celery, or white beans for even more fibre and nutrition.
Adjust the spice: Use spicy Italian sausage for more heat, or keep it mild for a family-friendly version.

Frequently asked questions

Will the kale lose its texture if cooked too long?

Kale wilts well, but if you add it too early it can become mushy. The best texture comes when you stir it in near the end of cooking so it retains some bite.

Can I cook this entirely in the slow cooker without pre-browning the sausage?

Yes, you can skip browning if you’re in a hurry. Just add everything at once. The flavour won’t be quite as deep, but it will still be tasty.

Do I need to add oil to the slow cooker when using sausage?

No, the sausage has enough fat to keep the soup flavourful—extra oil isn’t necessary.

What to serve with this dish

Here are some simple sides that pair perfectly with a warm bowl of Tuscan sausage and kale soup:

Crusty garlic bread: A slice of homemade garlic bread is perfect for soaking up the savoury broth.
Simple side salad: Balance out the richness with a fresh green salad tossed in a light dressing.
Roasted vegetables: Try a tray of roasted brussels sprouts for an easy, fibre-packed side.
Cheesy pull-apart bread: For something indulgent, cheesy pull apart bread makes a fun and shareable pairing.

Storing and reheating

This Tuscan sausage and kale soup will last in the fridge for up to 5 days. Store this recipe in individual portion sizes for easy reheating. When you’re ready to enjoy your soup, reheat for 2-3 minutes in the microwave or bring to a boil on the stovetop.

Freezing this recipe

This recipe freezes beautifully! Freeze in an airtight meal prep container or a freezer bag. The leftovers will keep in the freezer for up to 3 months. When ready to enjoy, reheat in the microwave for 6-7 minutes or bring to a boil on the stovetop. You can also defrost it in the fridge the night before and then follow reheating instructions above. It’s the perfect solution for nights when you don’t feel like cooking.

More slow cooker recipes

Meal prep tools for this recipe

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And of course I get all my free-range poultry from Butcher Box.

4.74 from 164 votes (158 ratings without comment)

Slow Cooker Tuscan Sausage and Kale Soup

Why you’ll love this recipe

Ingredients and substitutions