This Crockpot Sausage Kale Soup is one of those cozy, satisfying meals that feels like a warm hug on a chilly day. It’s hearty, healthy, and super easy to make—perfect for busy families or anyone who just wants a homemade meal without spending hours in the kitchen. The sausage adds amazing flavor, the kale gives it a boost of nutrition, and the creamy broth ties everything together beautifully. Trust me, you’ll want to grab a big bowl of this one!
What You’ll Need
Ingredients:
- 1 lb Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, diced (Yukon Gold or Russet work great)
- 6 cups chicken broth
- 1 cup heavy cream
- 3 cups fresh kale, chopped (remove stems)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
Optional: Crushed red pepper flakes for a little heat.
Tools & Utensils:
- Crockpot (6-quart or larger)
- Large skillet (for browning sausage)
- Wooden spoon
- Chef’s knife and cutting board
Pro Tips
- Brown the sausage first – This step adds tons of flavor to the soup and keeps the sausage from being too greasy.
- Chop the kale finely – Smaller pieces are easier for kids to eat and will cook down nicely.
- Use Yukon Gold potatoes – They hold their shape better than Russets, but either works if that’s what you’ve got.
- Go slow on the cream – Add it at the end to avoid curdling, and only after the soup has cooled slightly.
- Customize the spice level – Use spicy sausage or add red pepper flakes if your family likes a kick.
Substitutions and Variations
- Swap the sausage for ground turkey or chicken for a leaner option.
- Use spinach instead of kale if that’s what you have on hand.
- For a dairy-free version, replace the heavy cream with coconut milk.
Make Ahead Tips
- Chop all your veggies the night before and store them in the fridge.
- You can brown the sausage ahead of time, too, and keep it in an airtight container.
- The soup can be made ahead and reheated—it tastes even better the next day!
Instructions
1. Brown the sausage
Heat a large skillet over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through. Drain any excess grease.
2. Layer the Crockpot
In the Crockpot, add the diced potatoes, onion, garlic, browned sausage, chicken broth, oregano, smoked paprika, salt, and pepper. Stir to combine.
3. Cook low and slow
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
4. Add kale and cream
Stir in the chopped kale and let it cook for another 15–20 minutes, until softened. Turn off the heat and stir in the heavy cream.
5. Serve and enjoy
Ladle the soup into bowls, garnish with fresh black pepper or red pepper flakes, and serve with crusty bread.
Tips for Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to thin it out.
- This soup also freezes well—just leave out the cream until reheating to avoid curdling.
Conclusion
There’s nothing better than a warm, hearty bowl of soup that brings the whole family to the table. Crockpot Sausage Kale Soup is comforting, delicious, and packed with flavor—all with minimal effort. Give it a try, and let me know how it turns out for you! Leave a comment below with your thoughts or any questions you have—I’d love to hear from you!
