If you’re craving something that feels like a warm, comforting hug in a bowl, then this Creamy Sausage and Kale Crock Pot Soup Recipe is absolutely for you. Imagine tender potatoes, savory Italian sausage, earthy mushrooms, and fresh kale swimming in a rich, velvety broth that’s perfectly thickened with cream and just a hint of flour. Every spoonful brings a satisfying blend of flavors and textures that makes this soup a true crowd-pleaser—comfort food at its finest and easiest to make in your slow cooker.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential to building the layers of flavor and heartiness this soup is known for. Each plays a special role, whether it’s the Italian sausage bringing savory spice, the potatoes lending creaminess and body, or the kale adding a fresh, vibrant pop of green.
- 8 oz Italian sausage: Cooked and crumbled to add a robust, savory base that flavors the entire soup.
- 4 potatoes: Peeled and cubed for a soft, hearty texture that soaks up all the delicious broth.
- 1 can (14.5 oz) diced tomatoes: Provides slight acidity and brightness balancing the richness.
- 16 oz container mushrooms: Sautéed until tender for an earthy depth and subtle umami boost.
- 1 cup kale: Washed and chopped, with stems removed, to add freshness and a lovely pop of color.
- 2 cups heavy cream: Whisked with flour to create a luscious, creamy texture that thickens the soup beautifully.
- 32 oz chicken broth: Acts as the flavorful, savory liquid base that ties everything together.
- 2 tablespoons flour: Blended with cream to give the soup body and a silky finish.
How to Make Creamy Sausage and Kale Crock Pot Soup Recipe
Step 1: Combine the Heart of the Soup
Start by adding the cooked and crumbled Italian sausage to your Crock Pot. Then toss in the cubed potatoes, diced tomatoes, and chicken broth. Add just enough water to cover everything—this ensures the potatoes cook perfectly without the soup getting too thick too soon.
Step 2: Slow Cook for Deep Flavor
Set your Crock Pot to high and cook for 3 to 4 hours, or if you have more time, low and slow for 6 to 7 hours works just as well. This slow cooking is where all the flavors meld together and the potatoes become fork-tender, creating the perfect base for our creamy additions later on.
Step 3: Prepare the Cream Thickener
While your soup is simmering, whisk the flour into the heavy cream until smooth and lump-free. This mixture will gently thicken the soup without making it gritty or heavy—just rich and silky.
Step 4: Add the Finishing Touches
Stir in the cream and flour mixture along with the sautéed mushrooms and fresh kale. The mushrooms will add an irresistible savory note, and the kale brings in freshness and a slight crunch, balancing the creamy texture perfectly.
Step 5: Final Cook and Perfect Thickness
Let the soup cook on high for an additional 30 to 45 minutes. This final stage warms everything through and lets the cream thicken slightly, giving you that ultra-satisfying, creamy texture we all want in a slow-cooked soup.
Step 6: Ready to Serve
Once the soup is delightfully thickened and fragrant, it’s ready to serve warm. You can elevate it with your favorite toppings and sides for a meal that feels truly special.
How to Serve Creamy Sausage and Kale Crock Pot Soup Recipe
Garnishes
To give your soup an extra pop of flavor and texture, try topping it with freshly grated Parmesan cheese and chopped green onions. The salty cheese adds richness, while the green onions bring a mild bite and a gorgeous splash of color.
Side Dishes
Pair this soup with warm, crusty bread or garlic toast for dipping. A simple side salad with a tangy vinaigrette also complements the creamy richness perfectly, balancing the meal with fresh and crisp elements.
Creative Ways to Present
For a charming dinner party touch, serve the soup in rustic ceramic bowls with a swirl of extra cream or a dollop of sour cream on top. Add a sprinkle of fresh herbs like parsley or thyme to brighten both the look and the flavor.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve freshness and to keep the flavors vibrant. Before reheating, give it a good stir to reincorporate any separated cream.
Freezing
You can freeze the soup for up to 3 months. For best results, freeze it without the cream and kale, and add those fresh when you reheat to keep the texture light and the greens bright. Simply freeze the broth, sausage, potatoes, mushrooms, and tomatoes.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often. Add the cream and kale towards the end to avoid overcooking the greens. If the soup is too thick after reheating, stir in a splash of chicken broth or water to loosen it up.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage can be a leaner substitute and will still provide plenty of flavor. Just be sure to cook it thoroughly before adding it to the Crock Pot.
Is there a way to make this soup dairy-free?
Yes! You can use coconut cream or a dairy-free heavy cream substitute. Just keep in mind it may slightly change the flavor profile, but it will still be creamy and delicious.
Can I add other vegetables to this soup?
Definitely. Feel free to toss in extras like carrots, celery, or bell peppers early in the cooking process to add extra nutrients and texture.
What can I use instead of kale?
Spinach or Swiss chard make excellent alternatives. They will soften faster, so add them during the last 10 to 15 minutes of cooking to avoid overcooking.
How thick is this soup supposed to be?
The soup should be hearty and creamy but not overly thick like a stew. It should coat your spoon nicely and have a velvety mouthfeel without feeling heavy or gummy.
Final Thoughts
This Creamy Sausage and Kale Crock Pot Soup Recipe is a true gem for anyone who loves a satisfying, soul-warming dish that practically cooks itself. I promise that once you make it, it will become one of your favorite go-to meals, perfect for busy weeknights or cozy weekends. So grab your slow cooker and give this recipe a try—you’re in for a deliciously creamy, savory treat!
Print
Creamy Sausage and Kale Crock Pot Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours 45 minutes
- Total Time: 5 hours 5 minutes
- Yield: 14 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Crock Pot soup featuring Italian sausage, potatoes, mushrooms, kale, and a creamy broth. This slow-cooked soup is easy to prepare, packed with flavor, and perfect for a warming meal on any day.
Ingredients
Sausage and Vegetables
- 8 oz Italian sausage, cooked and crumbled
- 4 potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 (16 oz) container mushrooms, sautéed in butter or olive oil and finely chopped
- 1 cup kale, cleaned and chopped (stems removed)
Liquids and Thickener
- 2 cups heavy cream
- 32 oz chicken broth
- 2 tablespoons flour
Instructions
- Prepare the base: In a Crock Pot, add the cooked and crumbled Italian sausage, cubed potatoes, chicken broth, diced tomatoes, and just enough water to cover the ingredients. This creates the flavorful foundation for your soup.
- Slow cook the soup: Cook the mixture on high for 3–4 hours or on low for 6–7 hours until the potatoes are tender and can be easily pierced with a fork.
- Make the cream mixture: While the soup is cooking, whisk the flour into the heavy cream in a separate bowl until completely smooth and free of lumps. This will help thicken the soup later.
- Add mushrooms, kale, and cream: Stir the sautéed mushrooms, chopped kale, and the cream-flour mixture into the Crock Pot once the potatoes are tender. This will add richness and texture to the soup.
- Cook again: Cook on high for an additional 30 to 45 minutes until the soup is heated through and has slightly thickened to a creamy consistency.
- Serve: Ladle the soup into bowls and optionally garnish with grated Parmesan cheese and sliced green onions for extra flavor and presentation.
Notes
- For a thicker soup, you can increase the flour by another tablespoon or cook it uncovered for the last 15 minutes to reduce the liquid.
- Sauté mushrooms in olive oil or butter for enhanced flavor before adding them to the soup.
- You can substitute kale with spinach or Swiss chard if preferred.
- This soup freezes well; store in an airtight container for up to 3 months.
- Use low-fat heavy cream to reduce calories, though it may affect richness slightly.
