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Crockpot Sausage, Kale, and Potato Soup

Crockpot Sausage, Kale, and Potato Soup for Cozy Nights

A comforting and flavorful Crockpot Sausage, Kale, and Potato Soup that's perfect for dinner on chilly nights.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Italian Sausage Savory depth—substitute with regular pork sausage and add Italian seasoning for flavor.
  • 4 oz Bacon Provides smokiness; turkey bacon can be used for a lighter version.
  • 1 medium Onion Enhances flavor; can substitute with shallots.
  • 4 cloves Garlic Freshly minced preferred.
  • 2 cups Potatoes Waxy potatoes are recommended.
  • 4 cups Chicken Broth Can substitute with vegetable broth.
For the Seasoning
  • 1 tsp Oregano Herbal notes; can substitute with Italian seasoning or thyme.
  • 1/2 tsp Pepper Adjust to taste.
  • 1/2 tsp Red Pepper Flakes Omit for milder soup.
For the Veggies
  • 2 cups Kale Can substitute with spinach.
For the Creamy Finish
  • 1 cup Cream Use room temperature to avoid curdling.

Equipment

  • Crockpot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Cut the Italian sausage into bite-sized pieces and slice the bacon. Cook the bacon in a skillet over medium heat until crispy, about 5 to 7 minutes. Remove bacon and set aside, leaving the fat in the skillet.
  2. In the same skillet, add the sausage pieces and brown them for 8 to 10 minutes. Stir in diced onion and cook until translucent, around 3 to 4 minutes.
  3. Cube the potatoes into 1-inch chunks and mince the garlic. Chop the kale, removing tough stems.
  4. Transfer the meat mixture to the crockpot. Add garlic, oregano, black pepper, red pepper flakes, chicken broth, and potatoes. Stir to combine.
  5. Cover and cook on High for 3.5 hours or Low for 7 hours, until potatoes are tender. Check doneness with a fork.
  6. Stir in the kale and gradually add cream while mixing. Cover and cook on High for an additional 15 minutes or Low for 25 minutes until kale is tender and cream is hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 2000IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Kale should be added last to retain its color and texture. The longer on Low, the better the flavors meld. Use room temp cream to avoid curdling.

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