Italian Sausage and Kale Soup

By: Sarah Stombaugh


  • 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

How to Make

1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking 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.