Kale with Smoked Sausage Soup Slow Cooker
Warm, hearty, and packed with nourishing ingredients, this Kale with Smoked Sausage Slow Cooker Soup is the ultimate comfort food for busy days. Combining tender chunks of russet potatoes, vibrant kale, and a medley of sautéed vegetables with the rich, smoky flavor of sausage, this slow-cooked masterpiece is both satisfying and wholesome. Simmered in a savory broth infused with garlic, paprika, thyme, and oregano, the layers of flavor build effortlessly while the slow cooker does all the work. Perfect for meal prep or feeding a crowd, it’s an easy one-pot wonder that pairs beautifully with crusty bread or a fresh side salad. Whether for dinner or leftovers, this smoky kale soup recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 ounces smoked sausage
- 6 cups kale
- 3 medium russet potatoes
- 2 large carrots
- 2 medium celery stalks
- 1 medium yellow onion
- 3 large garlic cloves
- 6 cups chicken broth
- 14.5 ounces canned diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the smoked sausage into 1/4-inch rounds and set aside.
Wash the kale thoroughly and remove the tough stems. Roughly chop the leaves into bite-sized pieces.
Peel the russet potatoes and cut them into 1/2-inch cubes. Set aside.
Peel and slice the carrots into 1/4-inch thick rounds. Dice the celery and yellow onion. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced sausage and sauté for 3-4 minutes, until lightly browned. Transfer the sausage to the slow cooker.
Using the same skillet, add the diced onion, carrots, celery, and garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened. Transfer the sautéed vegetables to the slow cooker.
Add the cubed potatoes, chopped kale, chicken broth, diced tomatoes (with their juices), paprika, dried thyme, dried oregano, salt, and black pepper to the slow cooker.
Stir all the ingredients together until well combined.
Cover the slow cooker with the lid and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the potatoes and kale are tender.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 10288 mg | 447% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 38.9 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 923 mg | 71% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 7114 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
