Description
A hearty Italian sausage and kale soup cooked in a slow cooker, blending creamy textures and deep flavors. Rustic, comforting, and packed with tender potatoes, fresh kale, and rich broth with a hint of cream and Parmesan
Ingredients
beef or vegan Italian sausage meat (375g/15 oz, mild or spicy)
onion (1 small, diced; substitute ½ cup chopped white/yellow onion if unavailable)
minced garlic (2 cloves; substitute 1 tsp granulated garlic)
low-sodium vegetable or chicken broth (3 cups)
unpeeled potatoes (1½ lbs/4 medium; red or Yukon Gold preferred)
cream (any fat percentage, 1 cup; substitute half coconut milk)
chopped kale (2 cups, lacinato or curly)
shredded Parmesan with herbs (1 cup)
Instructions
Brown sausage with onion in a skillet (4–5 minutes until browned)
Add蒜蓉, sauté 1 minute until fragrant; let cool for 10 minutes
Transfer mixture to slow cooker with broth, potatoes, salt, pepper, and pepper flakes
Cook on Low 4–5 hours (or High 2 hours)
Insert fork into potatoes after 3 hours; adjust timing if needed
Skim fat if present
Add kale, cooled cream, and Parmesan; cook 15–30 minutes on Low before serving
Notes
Cool sausage mixture before slow cooking to avoid condensation
Blanch kale in boiling water 1 minute (optional) for faster wilting
Use filtered Parmesan for smoother texture
Storage: refrigerate up to 3 days; freezes well for 2–3 months
- Prep Time: 10
- Cook Time: 300
- Category: trends
- Method: Crockpot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (200ml)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg