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Cozy Crockpot Tuscan White Bean Sausage and Kale Soup

crockpot tuscan white bean sausage and kale soup - featured image
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A hearty and comforting slow cooker soup featuring Italian sausage, cannellini beans, and kale, perfect for easy weeknight dinners with rich Tuscan flavors.

Ingredients

Scale
  • 1 pound Italian sausage (sweet or spicy), casings removed
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups fresh kale, roughly chopped, stems removed
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (low sodium recommended)
  • 1 can (14.5 oz) crushed tomatoes
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Parmesan cheese, freshly grated (optional, for serving)

Instructions

  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Transfer to the crockpot.
  2. In the same skillet, add the remaining olive oil. Cook the chopped onion until translucent, about 4 minutes. Add garlic and cook for 30 seconds until fragrant. Transfer to the crockpot.
  3. Add the drained cannellini beans and crushed tomatoes to the crockpot. Stir gently to combine.
  4. Pour in the chicken broth and add dried thyme, rosemary, red pepper flakes (if using), salt, and pepper. Stir well.
  5. Cover and cook on low for 6 to 8 hours to meld flavors and soften beans.
  6. About 30 minutes before serving, stir in the chopped kale to keep it bright and slightly crisp.
  7. Taste and adjust seasoning with salt and pepper as needed. Add broth or water if soup is too thick.
  8. Ladle into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot.

Notes

[‘Brown the sausage first to add depth of flavor that slow cooking alone cannot achieve.’, ‘Add kale in the last 30 minutes to maintain texture and color.’, ‘Rinse canned beans to reduce excess salt and starch.’, ‘Season gradually as slow cookers concentrate flavors.’, ‘For tougher kale, blanch briefly before adding to crockpot.’, ‘Soup can be made on stovetop by simmering for 45 minutes after browning sausage; add kale in last 10 minutes.’, ‘Store leftovers in airtight container in fridge up to 4 days or freeze up to 3 months.’, ‘Reheat gently and add broth if soup thickens too much.’]

Nutrition

Keywords: crockpot soup, Tuscan soup, white bean soup, sausage soup, kale soup, easy weeknight dinner, slow cooker recipe, comfort food

Find it online: https://elvafood.com/cozy-crockpot-tuscan-white-bean-sausage-and-kale-soup-recipe-perfect-for-easy-weeknights/