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 If using storebought sausages, remove casings and break up meat. If making your own, mix together sausage ingredients and break up.
Step 2 Add sausage to slow cooker, along with rest of ingredients except for red pepper and kale.
Step 3 Cook on high for 6 hours or low for 8 hours.
Step 4 When ready to serve, stir in red pepper and kale, then let sit for 3-4 minutes.
Step 5 Serve and enjoy!
Storing and Reheating This Tuscan sausage and kale soup will last in the fridge for up to 5 days. Store this recipe in individual portion sizes for easy reheating. When you're ready to enjoy your soup, reheat for 2-3 minutes in the microwave or bring to a boil on the stovetop.
How to Freeze Freeze 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 stovetop.