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!
Step 1 Heat a large pot over medium-high heat. Add bacon and cook until browned and crisp along the edges, about 4-5 minutes. Remove the bacon and set aside on a paper towel lined plate. Drain excess grease, leaving about a tablespoon in the pot.
Step 2 Crumble the sausage into large chunks and add to the pot. Cook until browned, another 3-4 minutes. Add onion and garlic and cook until onions are slightly translucent, 1-2 minutes.
Step 3 Pour in the chicken stock and scrape the bottom of the pan to release any browned bits. Add the potatoes, increase the heat to high, and bring the soup to a boil.
Step 4 Once the soup begins to boil, reduce the heat to medium-low, cover, and simmer for 5-8 minutes, or until the potatoes are fork-tender.
Step 5 In a small bowl, whisk together the heavy whipping cream and cornstarch. Stir the heavy cream and cornstarch mixture, kale, salt, and pepper into the soup. Simmer uncovered for 2-3 minutes or until kale is slightly wilted. Remove from heat.
Step 6 Pour in apple cider vinegar and stir to combine. Top with bacon, parmesan cheese, and chili flakes. Serve immediately.
Storing and Reheating You can store any leftovers in the fridge for up to 5 days in airtight glass containers. When you’re ready to eat, I recommend heating it on the stovetop on low heat. If you’re in a hurry, you can heat it up in the microwave for 1-2 minutes until warm, stirring halfway through.