Slow Cooker Tuscan Sausage and Kale Soup
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!
Servings: 6 servings
Calories: 312kcal
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
Notes
Make your own turkey sausage using ground turkey, fennel, garlic powder, salt and pepper.
Substitute the veggies for any veggies of your choosing.
Stir in the red pepper and kale at the very end.
Store any leftovers in the fridge for up to 5 days then reheat in the microwave or on the stovetop.
Freeze this soup for up to 3 months.
Nutrition
Calories: 312kcal | Carbohydrates: 21g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 1126mg | Potassium: 720mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7750IU | Vitamin C: 66.8mg | Calcium: 110mg | Iron: 4.7mg