This Slow Cooker Tuscan Sausage and Kale Soup is a hearty, veggie-filled comfort food option for cold days – just dump it all in the crockpot then set it and forget it!

Step 1 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.

Step 2  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!

Storing and Reheating This tuscan sausage and kale soup will last as leftovers in the fridge up to 5 days. Store this recipe in individual portion sizes for easy reheating. Store in airtight, freezer safe glass meal prep bowls. When you're ready to enjoy your soup, reheat for 2-3 minutes in the microwave or bring to a boil on the stove.

Freezing This Recipe Freeze this recipe 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 stove. 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.