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Slow Cooker Sausage, Kale, and Potato Soup (5 Ingredients)

Enjoy a hearty and wholesome soup with minimal effort! This slow cooker recipe combines savory Italian sausage, tender potatoes, fresh kale, and flavorful broth for a comforting meal perfect for chilly days, using just 5 main ingredients.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground Italian sausage mild or spicy
  • 1.5 lbs Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 6 cups low sodium chicken broth
  • 1 14.5 oz can diced tomatoes undrained
  • 5 oz fresh kale tough stems removed, roughly chopped

Equipment

  • 6-quart Slow Cooker
  • Large Skillet
  • Cutting board
  • Knife

Method
 

  1. In a large skillet, brown the ground Italian sausage over medium-high heat, breaking it apart with a spoon as it cooks. Once fully cooked, drain any excess grease and transfer the sausage to the slow cooker.
  2. Add the diced potatoes, chicken broth, and undrained diced tomatoes to the slow cooker with the sausage. Stir gently to combine all ingredients.
  3. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, or until the potatoes are fork-tender.
  4. During the last 30 minutes of cooking (or 15 minutes if cooking on high), stir in the roughly chopped kale. Replace the lid and continue cooking until the kale is wilted and tender.
  5. Taste and season with salt and black pepper as needed before serving hot. Optional: Garnish with a sprinkle of grated Parmesan cheese.

Notes

For a richer flavor, you can sauté a diced onion or a few cloves of minced garlic with the sausage before adding it to the slow cooker (though this would add to the ingredient count beyond 5). This soup stores well in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage; thaw overnight in the refrigerator before reheating.