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Sausage, kale and white bean soup in bowl with a side of crusty bread and spoon in bowl.
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Sausage, Kale, and White Bean Soup

This Slow Cooker Sausage, Kale, and White Bean Soup is hearty, flavorful, and perfect for chilly nights. Made with savory sausage, tender beans, and fresh kale, this soup is the ultimate comfort meal. This soup is best topped with the fresh parsley dressing and served with crusty bread for the ultimate cozy meal.  
Course Main Course
Cuisine American
Keyword sausage kale white bean soup, slowcookersoup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 538kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the soup:

  • 2 lbs. ground Italian sausage mild or hot
  • 1 medium yellow onion diced
  • 3 large carrots peeled and diced
  • 3-4 stalks of celery peeled and diced
  • 3 cloves garlic minced
  • 1 tsp. Italian seasoning
  • 1 tsp. smoked paprika
  • Salt and pepper to taste
  • 2 bay leaves
  • 15 oz. can crushed tomatoes or petite diced tomatoes optional
  • 6 cups chicken broth
  • 1 bunch lacinato or curly kale chopped
  • 3 (15.5oz.) cans white beans drained and rinsed
  • 1/2 cup freshly grated Parmesan plus more for garnish
  • 1/2 cup heavy cream optional for creaminess
  • Crusty bread for serving

For the parsley dressing:

  • 1/3 cup fresh flat leaf Italian parsley finely chopped
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 2 cloves garlic finely grated
  • Pinch of salt
US Customary - Metric

Instructions

  • Brown the sausage: In a skillet over medium heat, cook the sausage until browned and crumbled, about 5–6 minutes. Drain excess fat if needed.
    2 lbs. ground Italian sausage
    Italian sausage cooked in skillet before adding to slow cooker.
  • Layer in the slow cooker: Add browned sausage, onion, carrots, celery, garlic, beans, chicken broth, tomatoes (if using), seasonings, and bay leaves. Stir to combine.
    1 medium yellow onion, 3 large carrots, 3-4 stalks of celery, 3 cloves garlic, 1 tsp. Italian seasoning, 1 tsp. smoked paprika, 2 bay leaves, 15 oz. can crushed tomatoes or petite diced tomatoes, 6 cups chicken broth, 3 (15.5oz.) cans white beans, Salt and pepper
    Side-by-side image of layering ingredients in slow cooker for sausage, kale and white bean soup.
  • Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.Start Timer
    Soup cooked in slow cooker before adding kale.
  • Add kale: Stir in chopped kale during the last 20–30 minutes of cooking, until just wilted.
    1 bunch lacinato or curly kale
    Add kale to soup for the last 20-30 minutes of cooking.
  • Parsley dressing: Mix together the ingredients in a small bowl. This really brightens up the soup!
    2 Tbsp. olive oil, 1 Tbsp. lemon juice, 2 cloves garlic, Pinch of salt, 1/3 cup fresh flat leaf Italian parsley
    Side-by-side image of mixing ingredients together for parsley dressing in a small bowl.
  • Finish & serve: Remove bay leaves. Stir in Parmesan and heavy cream (if using). Taste and adjust seasoning with salt and pepper.
    1/2 cup freshly grated Parmesan, 1/2 cup heavy cream
    Side-by-side image of adding heavy cream and parmesan to soup in crockpot and mixing until combined.
  • Garnish: Ladle into bowls, sprinkle with extra Parmesan and the parsley dressing on top, and serve with crusty bread.
    Crusty bread
    Sausage, kale, and bean soup in a green bowl with a spoon.

Notes

    • Store: Allow to soup to cool completely, then store in an airtight container in the fridge for 3-4 days.
    • Freeze: Allow soup to cool completely, then add to freezer-safe containers or baggies and freeze for 4-6 months. Be sure to label the baggie with a Sharpie so you know when you made it!
    • Add the kale at the end: Stirring in the kale during the last 20–30 minutes of cooking ensures that it stays vibrant and tender without turning mushy.
    • Don’t skip the dressing: I'm telling you, don't skip the fresh parsley dressing! It truly makes the soup taste so fresh and elevated.

Nutrition

Serving: 1serving | Calories: 538kcal | Carbohydrates: 13g | Protein: 20g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 107mg | Sodium: 1595mg | Potassium: 750mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8063IU | Vitamin C: 46mg | Calcium: 171mg | Iron: 3mg