Slow Cooker Chicken Sausage and Kale Soup

Name: Slow Cooker Chicken Sausage and Kale Soup
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) sweet Italian chicken sausage, removed from casings and broken into small pieces; 1 whole yellow onion, medium, diced into ½-inch pieces; 4 whole (20 g) garlic cloves, minced; 8 cup (1920 ml) unsalted chicken broth; 2 can (15 oz each) (850 g) canned cannellini beans, drained and rinsed, drained and rinsed; 8 oz (225 g) fresh lacinato kale, stems removed, leaves torn into bite-size pieces; 1 can (14.5 oz) (410 ml) canned diced tomatoes with their juice; ¼ tsp (½ g) red pepper flakes; 1 tsp (1 g) dried oregano; 2 whole bay leaves; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated, finely grated (optional)

From the MyKitchenBank Kitchen

A rustic Italian-inspired soup featuring spiced chicken sausage, hearty kale, and creamy cannellini beans simmered in aromatic chicken broth with garlic, onion, and a hint of red pepper flakes. The slow cooker method allows flavors to meld while requiring minimal hands-on time, making this a perfect weeknight dinner or weekend meal prep.

Prep: 15 min
Cook: —
Wait: 8 hr
Total: 8 hr 15 min
Makes: 6 servings (about 10 cups)

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Ingredients

6 servings

1½ lb (680 g) sweet Italian chicken sausage, removed from casings and broken into small pieces
1 whole yellow onion, medium, diced into ½-inch pieces
4 whole (20 g) garlic cloves, minced
8 cup (1920 ml) unsalted chicken broth
2 can (15 oz each) (850 g) canned cannellini beans, drained and rinsed, drained and rinsed
8 oz (225 g) fresh lacinato kale, stems removed, leaves torn into bite-size pieces
1 can (14.5 oz) (410 ml) canned diced tomatoes with their juice
¼ tsp (0.5 g) red pepper flakes
1 tsp (1 g) dried oregano
2 whole bay leaves
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil
½ cup (50 g) Parmigiano-Reggiano cheese, finely grated, finely grated (optional)

Equipment (7)

Large skillet or Dutch oven
5-quart or larger slow cooker
Cutting board
Sharp knife
Wooden spoon
Ladle
Instant-read thermometer (recommended)

Steps

Before you start

Remove chicken sausage from refrigerator 15 minutes before browning so it browns evenly
Wash kale and remove stems completely, discarding them or saving for stock
Have your slow cooker on hand and check that the capacity is 5 quarts or larger

1
Brown the sausage
- Heat olive oil in a large skillet over medium-high heat (6–7 minutes).
- Once the oil shimmers, add the chicken sausage pieces (broken from casings) and cook, stirring occasionally and breaking up any clumps with a wooden spoon, until the sausage is browned and cooked through, reaching an internal temperature of 165°F (74°C) in the thickest piece when checked with an instant-read thermometer (8–10 minutes).
- You want the meat to lose its raw pink appearance and develop a light golden crust.
- Transfer the browned sausage to a paper towel-lined plate to drain excess fat.
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Ready when: Sausage is browned with no pink remaining and reaches 165°F (74°C) internal temperature
Tip: Breaking the sausage into small pieces (1–1.5 inches) ensures even browning and distributes it evenly throughout the soup. Use an instant-read thermometer to verify the thickest piece has reached a safe temperature.
2
Sauté aromatics
- In the same skillet (do not wipe it; the browned bits add flavor), add diced onion and minced garlic.
- Cook over medium heat, stirring frequently, for 3–4 minutes until the onion is softened and fragrant but not browned.
- The bottom of the pan may have flavorful fond; let it deglaze naturally as you stir.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Keep the heat at medium to prevent the garlic from burning and turning bitter.
3
Transfer to slow cooker
- Add the browned sausage back to the skillet with the onion and garlic, then add chicken broth, canned diced tomatoes with juice, cannellini beans, dried oregano, bay leaves, red pepper flakes, salt, and black pepper.
- Stir well to combine all ingredients (about 1 minute).
- Transfer the entire mixture to the slow cooker.
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Ready when: All ingredients are combined and in the slow cooker
Tip: Combining ingredients in the skillet before slow cooking allows flavors to start developing and makes for easier handling.
4
Cook soup on low
- Cover the slow cooker and cook on low for 6–8 hours (or on high for 3–4 hours, though low is preferred to keep flavors intact).
- The soup should be gently simmering and the broth will be rich and aromatic.
- Do not stir during cooking; this allows clean layering of flavors.
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Ready when: Broth is aromatic, sausage is tender, beans are soft
Tip: Low heat cooks the soup more gently and prevents the broth from becoming cloudy or over-reduced.
5
Add kale and finish cooking
- After the soup has cooked for 6–8 hours, stir in the torn kale pieces.
- The residual heat will begin to soften the kale immediately.
- Cover and cook on low for an additional 30–45 minutes until the kale is tender and fully wilted into the soup.
- The kale will reduce significantly in volume.
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Ready when: Kale is tender and dark green, fully wilted into the broth
Tip: Adding kale near the end of cooking preserves its color and nutrients. If you prefer very tender kale, add it 15 minutes earlier.
6
Season and serve
- Remove and discard the bay leaves.
- Taste the soup and adjust seasoning as needed with salt and pepper.
- Ladle the soup into bowls.
- If desired, top each serving with freshly grated Parmigiano-Reggiano cheese (about 1–2 tablespoons per bowl) and a drizzle of excellent olive oil for richness.
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Ready when: Soup is well-seasoned and ready to eat
Tip: Bay leaves can hide in the broth; remove them carefully to avoid leaving fragments. A final swirl of olive oil and cheese elevates the soup's flavor and texture.

Good to know

Tips

For a cleaner, less fatty soup, chill the finished soup overnight, then lift and discard the solidified fat layer from the top before reheating. This step is optional if using lean poultry sausage.
If your slow cooker runs hot, start checking the soup after 5 hours on low. Cooking times vary by slow cooker model; the soup is done when the broth is aromatic and ingredients are tender.
To boost protein and heartiness, stir in 1 cup of ditalini or small pasta during the last 30 minutes of cooking. You may need to add ½ cup more broth to maintain the soupy texture.
This soup tastes even better the next day as flavors continue to marry. If serving the same day, let it rest for 10 minutes after turning off the slow cooker to allow flavors to settle.

Make ahead

The soup can be prepared up to Step 3 (ingredients in the slow cooker) the night before, covered and refrigerated. The next day, place the slow cooker insert directly in the slow cooker and proceed from Step 4. This saves morning prep time. Alternatively, the finished soup keeps well in the refrigerator and is excellent for meal prep.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. The flavors will deepen slightly as it sits. Freeze in quart-size containers for up to 3 months; thaw overnight in the refrigerator. To reheat, place soup in a pot over medium-low heat, stirring occasionally, until heated through (10–15 minutes). Add a splash of chicken broth if the soup has thickened during storage. Do not microwave in the slow cooker insert itself.

Substitutions

sweet Italian chicken sausage → Italian pork sausage (hot or mild) or spiced ground turkey. Pork sausage will give a richer flavor; ground turkey will be leaner. Brown thoroughly either way.
fresh lacinato kale → fresh spinach (2 cups) or Swiss chard (6 oz). Spinach wilts faster—add it in the last 10–15 minutes. Chard has a slightly earthier flavor and takes 20–25 minutes to become tender.
canned cannellini beans, drained and rinsed → great northern beans or white beans. Any creamy white bean works. Avoid red beans, which will discolor the broth.
canned diced tomatoes with their juice → tomato sauce (1 cup / 240 ml) or tomato paste (3 tbsp / 45 g) diluted with ¼ cup broth. Tomato sauce will thicken the soup slightly; tomato paste will concentrate flavor. Use tomato paste only if you prefer a deeper tomato taste.