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!
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 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 you’re 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 2–3 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!
Video
Comments & Reviews
Lisa Tatonetti says
LOVED this. I doubled the meat and more than doubled the kale. Though I cooked in slow cooker for 6 hours, I also sautéed onion and turkey first. Was simply phenomenal.
April says
Looks great! Any reason why I couldn’t use pork sausage for this instead of turkey?
Thanks!
Taylor Stinson says
You can if you’d like 🙂
Michelle O’Shea says
Love this soup!!! I substituted sliced mushrooms for the chickpeas to cut down on the carbs because I still wanted substance. I will definitely make this again!
Taylor Stinson says
So happy you enjoyed, thanks Michelle! 🙂
Barbara says
An incredibly good recipe. Thank you!!
Jackie says
So good, recommending it to all of my clients
Sara says
How long would you put this in the instant pot for? I’m going to use ground turkey. I assume like slow cooking, you’d recommend not cooking it first? Thanks!
Taylor Stinson says
Hey Sara – you should just be able to dump it all in and then cook on high pressure for 3-4 minutes. I haven’t tried it myself so can’t guarantee results, but based on my knowledge of the Instant Pot it should work 🙂
Sara says
It turned out great. One of my new favorite recipes. I actually had a moment of panic earlier today because I couldn’t find this recipe to make again. Thankfully I follow you on Instagram and found it. Whew!
Lena says
I stumbled upon this recipe and I can’t wait to try it out tomorrow! I also don’t eat pork due to a long story haha. Thanks again for sharing!
Andrea says
I made this on the weekend and it was so good! I doubled the recipe and used a jar of passata and a can of crushed tomatoes as well as spinach since it’s what I had on hand. Delicious and all the kids liked it too. Would be great with butternut squash and even part spicy sausage too. Will make again, thanks!
Mike says
Have you ever made this not in a slow cooker? Wondering how long it would take to make on the stove.
Taylor Stinson says
Hey Mike! You can definitely make this on the stovetop – brown the meat for 3-4 minutes first and then add in the rest of the ingredients (besides red pepper and kale), then bring to a boil and simmer for 20-30 minutes. I’ve made it on the stovetop before and it turns out great!
Kim says
For the homemade sausage: is it more like how you would make a meatball? Mix up all the ingredients and then shape? If so, is there a particular size I should aim for? Just want to make sure I’m not missing a step here. This sounds great!
Taylor Stinson says
Hey Kim! Yes you would mix it up just like you would a meatball and then just do your best to break it all apart or you can form little meatballs (about 1/2 inch in size) Hope that makes sense!
Kim says
Yes it does thanks! When I hear sausage I immediately think of that meat in a casing.. then I saw for a sausage you said to take it out of the casing , so I just wanted to make sure I was understanding it correctly. Can’t wait to make this!