Slow Cooker Italian Sausage, White Bean and Kale Soup

When the air turns crisp and the evenings get busy, I love having something warm simmering in the slow cooker. This Italian Sausage, White Bean, and Kale Soup brings together savory sausage, tender beans, and hearty greens in a rich tomato broth made with my Tuscan Tomato Bone Broth. Browning the sausage with onion and garlic gives the soup a flavorful start, then the slow cooker takes over while you go about your day. My favorite finishing touch? A sprinkle of fresh basil over each bowl for a little brightness in every comforting spoonful.

Ingredients:

1 tablespoon olive oil

1 onion, diced

1 pound Italian sausage

3 cloves garlic, minced

2 (15-ounce) cans white beans, drained and rinsed

1 (14.5-ounce) can diced tomatoes

6 cups water

3 packets Dr. Kellyann Tuscan Tomato Bone Broth

1/2 teaspoon Italian seasoning

Salt and black pepper, to taste

4 cups chopped kale, stems removed

Fresh basil, chiffonade, for garnish

Directions:

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 to 5 minutes.

Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through. Add the minced garlic and cook for about 30 seconds, or until fragrant. Drain any excess fat.

Meanwhile, add 6 cups of water to the crock pot. Add the bone broth packets and whisk or stir until well combined.

Add the diced tomatoes, drained and rinsed white beans, and Italian seasoning. Add in the cooked sausage and onion mixture and stir to combine.. Season with salt and pepper to taste.

Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, until the soup is hot and the flavors have come together.

Add in the chopped kale and cook for 15 minutes on high or 30 minutes on low. Cover and continue cooking until the kale is wilted and tender.

Taste and adjust the salt and pepper as needed. Garnish with fresh basil chiffonade, if desired, and serve warm.