Italian Sausage and Kale Soup

Total Time

Prep: 20 min. Cook: 8 hours


8 servings (3-1/2 quarts)

Updated: Jun. 30, 2023
The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. —Sarah Stombaugh, Chicago, Illinois
Italian Sausage and Kale Soup Recipe photo by Taste of Home


  • 1 pound bulk hot Italian sausage
  • 6 cups chopped fresh kale
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 4 large carrots, finely chopped (about 3 cups)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 cups chicken stock
  • Grated Parmesan cheese


  1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow cooker.
  2. Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.

Test Kitchen tips
  • Cannellini beans are a fine substitute for great northern beans, so use what you have on hand.
  • Turkey Italian sausage is a great alternative in this recipe, too.
  • Nutrition Facts

    1-3/4 cups: 297 calories, 13g fat (4g saturated fat), 31mg cholesterol, 1105mg sodium, 31g carbohydrate (7g sugars, 9g fiber), 16g protein.

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