Sausage Kale Soup with Sweet Potatoes

This Sausage Kale Soup Recipe is a cozy fall soup made in the slow cooker. This Sausage Kale Soup is a delicious make-ahead crockpot dinner recipe that only takes 15 minutes of hands-on preparation! It's paleo-friendly & gluten-free!

Course Appetizer, dinner, Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings Servings

Calories 192.4kcal

Author Laura

Equipment

Ingredients

14 oz smoked sausage diced
½ tsp minced garlic
½ onion diced
1 TBS olive oil
4 cups 1 quart vegetable broth
2 15 oz cans fire roasted diced tomatoes
3 kale leaves chopped
2 small sweet potatoes about 4 cups
2 stalks celery diced (about 1 cup)
2 large carrots diced (about 1 cup)
2 cups green beans fresh or frozen, chopped into 1” long pieces
2 TBS Italian seasoning
Salt & Pepper to taste

US Customary - Metric

Instructions

Add 1 TBS olive oil in a large skillet and heat over medium-high heat.
Add olive oil, diced sausage, onion and minced garlic to the skillet and cook until it the sausage is browned (about 10 minutes).
While the sausage is browning: add vegetable broth, diced tomatoes, chopped kale, sweet potatoes, celery, carrots green beans, and Italian seasoning to the pot of your
slow cooker and stir to combine.
Add browned sausage, onions and garlic to the slow cooker and stir to combine.
Cook on high for 3-4 hours, or low for 6-8 hours until the sweet potatoes are fork tender.
Serve warm!

Video

Notes

Ingredient Substitutions

Smoked sausage. I used a 14 oz package of smoked sausage. Use your favorite sausage variety, and be sure to choose one that fits your dietary needs. You could use Italian sausage, but I love the flavor of smoked varieties!
Minced Garlic. You can substitute garlic powder for the minced garlic.
Olive Oil. Any neutral oil works well in this recipe like avocado oil or canola oil.
Vegetable Broth. chicken broth can be used instead.
Fire Roasted Diced Tomatoes. You can use any variety or flavor of canned diced tomatoes that you like.
Kale. You can use spinach in place of some or all of the kale, but you'll need to add it towards the end of the cook time, as it cooks very quickly.
Sweet Potatoes. You could substitute red potatoes, Yukon gold potatoes, or Russet potatoes.
Celery, Carrots & Green Beans. We loved this combination of vegetables. Feel free to change it up to suit your tastes. Or you could buy a bag of frozen mixed vegetables and toss it in the crockpot! I used frozen green beans (for the sake of ease and time), but you could use chopped fresh green beans!
Italian Seasoning. Feel free to use fresh herbs and spices instead of dried Italian seasoning! But you will need to play with the amount to suit your tastes!

Store/Freeze

Store any leftover soup in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the microwave or on the stovetop.

Nutrition