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!

Itโs the kind of easy one-pot meal that makes your kitchen smell amazing while it simmers away, and itโs 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 theyโre 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 3โ4 minutes, then ladle into bowls and enjoy while warm.

Recipe Tips and Variations
- Stovetop version: Sautรฉ the sausage, onions, and garlic for about 5 minutes, then add the rest of the ingredients and simmer for 30โ40 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 wonโt 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 flavourfulโextra oil isnโt 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 can balance out the richness like Mason Jar Salads + 5 Recipes or The BEST Arugula Salad.
- Add some crunch on the side with these crispy air fryer veggie fries that are light but satisfying, for example: Crispiest Air Fryer Zucchini Fries, Crispy Green Bean Fries or Healthy Air Fryer Sweet Potato Fries.
How to store and reheat
Make ahead: Prepare the soup in the slow cooker earlier in the day and let it simmer until youโre ready to serve.
Store: Keep leftovers in airtight containers in the fridge for up to 4 days.
Reheat: Warm individual portions in the microwave for 2โ3 minutes or reheat larger amounts on the stovetop over medium heat until hot.
Freeze and reheat from frozen: Freeze in airtight containers for up to 3 months, then thaw overnight in the fridge or reheat from frozen on the stovetop, adding fresh kale at the end if desired.

Meal prep tools for this recipe
- Get your square glass meal prep bowls here – they’re so great for packing up your leftovers!
- Get your slow cooker here.
- And of course I get all my free-range poultry from Butcher Box.

Slow Cooker Tuscan Sausage and Kale Soup
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic minced
- 2 yellow onions, diced
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 tbsp Italian seasoning
- 4 cups chicken broth
- 1 (796mL) jar crushed/strained tomatoes (passata)
- 1 can chickpeas, drained and rinsed
- 1 red pepper, diced
- 2 cups kale, chopped
Turkey sausage
- 1 lb ground turkey (or use 4 turkey sausages instead of making your own, casings removed)
- 1 tbsp fennel
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- If using storebought sausages, remove casings and break up meat. If making your own, mix together sausage ingredients and break up. Add to slow cooker, along with rest of ingredients except for red pepper and kale.
- Cook on high for 6 hours or low for 8 hours. When ready to serve, stir in red pepper and kale, then let sit for 3-4 minutes. Serve and enjoy!
Comments & Reviews
Christine says
This was SUPER delicious, and even my 3 year old loved it, because he is a chick pea fan. Thanks for this recipe. I ended up lightly browning my turkey because my meat would not break apart raw – it was like a big ball of cookie dough. Worked out perfectly though!
THANK YOU AGAIN! This will be going into my rotation, and I’ll be sharing.
Taylor Stinson says
Yay!!! So happy you liked it Christine, that’s amazing to hear ๐ Thanks so much for sharing it too!
Megan Gilkerson says
Hi, I am just wondering-do you cook the sausage before putting it in the crockpot to cook?
Taylor Stinson says
No you don’t – you put it in raw!
Lilly says
Hi! Iโm making your recipe for the 5th time today! My boyfriend and I absolutely love it! You mentioned using butternut squash in a different version, do you just add that or swap it with another ingredient? Do you sautรฉ it first? How long would you cook this on the stovetop? I could make it in my Dutch oven. Thanks!
Taylor Stinson says
Hey Lilly! SO HAPPY you like this recipe so much OMG!!! Makes my day ๐ I think I added in butternut squash another time when I was making this as a stovetop version. You’ll want to brown the turkey, onions, garlic, spices, butternut squash and other veggies then add in the liquids and simmer for about 30-40 minutes. Stir in the kale and red pepper afterward. I believe that’s what I did if I’m remembering correctly!
Michelle says
Hi there,
Made this meal today and just finished eating. Definitely keeping it for the future! I would swap out the kale for spinach (as you mentioned in your Reply) as a matter of preference, next time. Added siracha for a delicious kick and topped it with parmesan. Great dish for a cold Toronto day. Thanks for sharing.
Taylor Stinson says
Yay so happy you liked it Michelle – that’s awesome to hear! Love the idea of swapping spinach too and using sriracha!!!
Christine says
Do you cook the turkey first or throw it in raw ?
Taylor Stinson says
I throw it in raw – I find turkey cooks relatively quickly so you don’t want to cook it twice!
Joseph vonBrochef says
Aside from the fact that I wish your writing wasn’t as it is, your recipe looks great and I’m going to make it give it a try.
Seriously, “I don’t eat pork so most turkey sausages at the grocery store are still made with pork casings โ like what is even the point though?”, what does that even mean? As a result that you do not eat pork, the grocery store sells turkey sausage with pork casings? C’mon now, you’ve taken how many writing classes as part of your major?
Don’t print this just use the constructive criticism for future articles.
Cheers,
Taylor Stinson says
Hey Joseph, the point of this writing is to be light-hearted and sometimes tongue in cheek. Yes, the grammar here may not be perfect. I put together many blog posts per week so from time to time the writing itself may not be 10/10. Business development, photography and other income-generating skills take up most of my time these days..sorry the writing is so bad that you felt you had to spend your time commenting on it ๐
Veronica says
Love this!! Made it for my lunches during the week. My husband is low carb and he thought it wad delicious. Thank you!
Taylor Stinson says
Yay! So happy to hear that Veronica!
Robyn says
Can you tell me how much is in a serving?
Taylor Stinson says
Hi Robyn – the recipe card shows 6 servings. You will have to divide the recipe into 6 containers and each one is a serving. Hope that helps!
Rebecca says
I’ve made this for weekly meal preps for lunch so many times! It’s my favourite on the site for sure. Sometimes I skip the kale because it tends to get stuck in my teeth.
Taylor Stinson says
So happy you like it Rebecca!!! It’s one of my faves too ๐ You could try spinach instead of kale as well!
Jenn says
Looks amazing! Making it tomorrow! Canโt wait!