slow cooker recipes

Rachel and I share the same passion and love for soup, especially on a hot day. We’ve come to realize that we’re not alone in our cravings, so we’re bringing you this easy-to-make slow-cooker white bean, sausage and kale soup. It’s all about summer soups! 

how to make soup in slow cooker

We need to cook the sausage first before we can throw everything into our slow-cooker. In a large skillet, brown the sausage, onions and garlic until crispy. 

sausage, onions and kale in skillet

Throw this sausage, onion and kale mixture into a slow-cooker, along with the canned white beans, and chicken stock. 

white bean and sausage soup

Cover and cook on high for 3 hours, or on low for 6 hours. Halfway through, you can taste and adjust seasonings accordingly. I like to serve it with a sprinkling of grated parmesan cheese on top! 

This is the perfect soup to make  early on in the day and just let it cook on low in your slow-cooker. It gets better the longer it sits and simmers, so by the time dinner comes around, you’ll have a tasty meal that everyone will enjoy! 

summer soups

Slow-Cooker White Bean, Sausage and Kale Soup
Serves 8
Slow-Cooker White Bean, Sausage and Kale Soup is a delicious, healthy, and easy to make soup that is loaded with browned sausage, kale, and white beans!
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
  1. 1 tablespoon olive oil
  2. 1 yellow onion, diced
  3. 2 garlic cloves
  4. 1 lb ground sausage
  5. 4 cups chopped kale
  6. 2 (14oz) cans white beans, rinsed
  7. 1 teaspoon salt
  8. 1 teaspoon black pepper
  9. 6 cups chicken stock
  10. 1/4 cup parmesan cheese, for garnish
  1. Heat a large skillet over medium-high heat. Add the olive oil, and cook the sausage, crumbling with a wooden spoon, until brown and crispy. Stir in the onions and garlic and cook until soft. Add the kale, a handful at a time and sauté until wilted.
  2. Transfer the sausage and kale mixture to a slow-cooker, and add in the salt, pepper, white beans and chicken stock. Cover and cook on high for 3 hours or on low for 6 hours.
  3. Serve with a sprinkling of parmesan cheese. Enjoy!
Rachel Hollis