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

Looking for an easy, healthy comfort food dish? Say hello to this easy one-pot meal that makes your kitchen smell amazing while it simmers away. No extra effort required.

Why you’ll love this recipe

Hands-off cooking: The slow cooker does all the work, so you can come home to a warm meal without fuss.
Loaded with veggies: Chickpeas, kale, carrots, celery, pepper… what more do you need for a nourishing meal?
High in protein and fibre: The sausage and chickpeas provide the ultimate combo to keep you satisfied for hours.

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 this slow cooker 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: 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 3: Cook the soup.

Set the slow cooker to high for 6 hours or low for 8 hours.

Step 4: 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 5: Rest and serve.

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

Recipe Tips and Variations

There’s lots of ways to make this recipe your own. Here are a few of my suggestions:

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.
Swap the protein: Try chicken sausage, ground turkey, or even a plant-based sausage.
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 of its bite.

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

I recommend browning first so your sausage doesn’t just end up as one big pile in the bottom of your slow cooker. You need to break it up first for even cooking, plus it’s worth this extra step for extra flavor.

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

No, the sausage has enough fat to keep the soup flavourful, so you don’t need any extra oil.

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 salads can balance out the richness like my arugula salad.

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 5 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.