Welcome the comforting embrace of fall with a dish that’s both deeply satisfying and wonderfully light: this Slow Cooker Italian Sausage and Kale Soup with Sweet Potatoes. It’s the quintessential autumn meal, marrying robust flavors with wholesome ingredients, making it an ideal choice for a healthy weeknight dinner or a nourishing reset after a busy period. Crafted to be Paleo-friendly and low-carb, this soup is a testament to how effortlessly delicious and nutritious slow cooker meals can be. Simply toss your ingredients into the crock pot, and let time work its magic, delivering a piping hot, flavorful meal with minimal effort.
Pin this paleo slow cooker Italian sausage and kale soup recipe for later!
Originally shared in August 2017, this soup has remained a steadfast favorite in my kitchen, especially when my body craves a nourishing reboot. Life often throws curveballs, and for me, the start of the school year almost inevitably ushers in a wave of sniffles and sickness. It seems the moment kids gather back in classrooms, the germs begin their journey.
Just last week, our household experienced a whirlwind of doctors’ visits—two cases of strep throat and one stubborn virus, sending us to the clinic three different days with three different children. It’s a rite of passage for parents, I suppose, often originating in preschool, as was the case for us. While my husband and I thankfully dodged the worst of it, my allergies have been in full rebellion, leaving my sinuses feeling quite congested. In times like these, soup isn’t just a meal; it’s a warm, healing embrace. While my two boys often prefer other dishes, my daughter and husband eagerly dive into a steaming bowl, and I felt an extra sense of reassurance knowing they were consuming this Italian Sausage and Kale Soup with Sweet Potatoes. This particular recipe comes from my dear friend Natalie’s phenomenal cookbook,
The Big Book of Paleo Slow Cooking, and it truly is packed with nothing but goodness.
Crafting a Healthy and Flavorful Italian Sausage and Kale Soup
The culinary world abounds with variations of sausage and kale soup, but many lean towards cream-based versions that, while delicious, tend to be heavier than I prefer for a regular meal. My personal preference gravitates towards lighter, broth-based soups that still deliver on flavor and satiety. This particular rendition of Italian sausage and kale soup hits all the right notes for me, offering a vibrant, wholesome experience without the richness of heavy cream.
The secret to its depth of flavor and texture lies in a simple yet crucial first step: browning the Italian chicken sausage. Before introducing it to the slow cooker, quickly cook the sausage in a skillet to develop a rich, savory crust. This caramelization process adds an incredible layer of umami that permeates the entire soup. For an extra touch of convenience, I often use my
stove-top browning crock pot. This ingenious appliance allows you to brown meats directly on the stove with its removable insert, eliminating the need for an extra skillet to wash. It’s a game-changer for recipes like this one, streamlining your cooking process. Once the sausage is beautifully browned, the rest is remarkably simple: combine all remaining ingredients in the crock pot, set it, and forget it!
Essential Ingredients for Your Slow Cooker Italian Sausage and Kale Soup:
Each component in this recipe plays a vital role in creating a balanced and nutritious meal. From the savory protein to the vitamin-rich greens and naturally sweet root vegetables, every ingredient contributes to both flavor and health benefits.
- 2 tablespoons ghee or bacon drippings: These fats provide a wonderful base for browning the sausage, adding depth of flavor. If you’re not strictly paleo, a light olive oil works just as well.
- 1 lb bulk uncooked sweet Italian chicken sausage: Opting for chicken sausage keeps the soup lighter while still offering that distinct Italian flavor profile.
- 1 medium onion, diced: Aromatic foundation that adds a subtle sweetness and savory note.
- 4 cloves garlic, minced: Essential for boosting the soup’s overall aroma and taste with its pungent, earthy notes.
- 1 large sweet potato, peeled and cut into 1-inch pieces: Sweet potatoes provide natural sweetness, complex carbohydrates, and a wealth of vitamins, adding heartiness and a beautiful color.
- 1/2 large bunch kale, leaves removed from stems and cut into bite-sized pieces: This powerhouse green wilts beautifully into the soup, infusing it with vitamins, minerals, and a slightly bitter counterpoint to the sweet potato.
- 1 1/2 quarts chicken stock: The flavorful liquid base that brings all the ingredients together. Choose a good quality, low-sodium broth for the best results.
- 2 tablespoons red wine vinegar: A splash of acidity brightens the entire dish, cutting through the richness and enhancing the other flavors.
- Pinch of crushed red pepper flakes: Just enough to add a gentle warmth without overpowering the other ingredients, creating a subtle kick.
As the leaves begin to turn and the air grows crisp, I find myself naturally falling back into the rhythm of making soup once a week. While I’m a year-round soup enthusiast, there’s something undeniably special about fall that just screams “soup season.” It’s not just the cozy feeling; it’s also the unparalleled convenience. A big batch of soup translates into effortless, healthy lunches and dinners throughout the week. Some of my other weekly go-to soups include my hearty
Beef and Tomato Vegetable Soup
and the incredibly comforting
Slow Cooker Split Pea Soup.
Discovering Wholesome Meals with The Big Book Of Paleo Slow Cooking
This fantastic recipe is a gem from my friend Natalie’s debut cookbook,
The Big Book of Paleo Slow Cooking. Natalie, the creative mind behind
Perry’s Plate, has truly outdone herself, and I couldn’t be more thrilled for her success! While my family and I don’t strictly adhere to a Paleo diet, that certainly hasn’t stopped me from dog-earing page after page filled with recipes I’m eager to try.
This comprehensive cookbook boasts an impressive collection of 200 Paleo slow cooker recipes, all centered around whole, unprocessed foods and completely free of gluten and dairy. For those who follow a Paleo lifestyle, it’s an invaluable resource. But even if gluten and dairy aren’t dietary concerns for your family, as they aren’t for mine, the recipes are incredibly adaptable. Simple substitutions and additions can easily tailor them to your preferences. For instance, I don’t regularly stock ghee, a common ingredient in Paleo cooking, so I simply use my preferred cooking oil that I always have on hand in my pantry. This flexibility makes the book accessible to a wider audience, proving that whole-food eating can be delicious and convenient for everyone.
My copy of
The Big Book of Paleo Slow Cooking
is already adorned with numerous sticky tabs, marking an exciting array of recipes I can’t wait to explore.
Mouth-Watering Recipes on Deck from the Cookbook:
- Chipotle Beef and Avocado Soup: A smoky, creamy, and flavorful soup promising a delightful kick.
- Citrus Pork Chili with Mango: An intriguing blend of savory pork, zesty citrus, and sweet mango for a unique chili experience.
- Chicken Tikka Masala with Cauliflower: A clever slow-cooker take on a classic Indian dish, incorporating healthy cauliflower.
- BBQ Bacon Bison Meatballs: A creative and protein-packed twist on traditional meatballs, infused with BBQ and bacon flavors.
- Italian Balsamic BBQ Meatloaf: A hearty and comforting meatloaf with a gourmet touch of balsamic and BBQ.
- Sweet Jalapeno-Pineapple Pulled Pork: A perfect balance of sweet, spicy, and tangy, ideal for sandwiches or bowls.
Don’t these sound absolutely incredible? Each one offers a unique flavor adventure, highlighting the versatility of slow cooking and whole ingredients.
I hope you’re all enjoying a fantastic and healthy week! May your kitchens be filled with delicious aromas and your tables with nourishing meals.
More Wholesome and Healthy Soup Recipes for Every Season
Soup truly stands out as one of my ultimate go-to meals, whether I’m consciously trying to manage my weight or simply striving to maintain a healthier lifestyle. The beauty of soup lies in its ability to be both incredibly satisfying and packed with nutrients. There’s a particular joy in a warm bowl that nourishes the body and comforts the soul, especially during cooler months or when you need an energy boost.
Beyond this delightful Italian Sausage and Kale Soup, I have several other beloved recipes that frequently make an appearance in my meal rotation. These include the robust and flavorful
Italian Vegetable Beef Soup, the wholesome and hearty
Slow Cooker Split Pea Soup, the simple yet incredibly satisfying
Italian Tomato and Lentil Soup, and the vibrant, zesty
Healthy Chicken Tortilla Soup. Each offers a unique flavor profile and nutritional benefits. I’m also eager to expand my soup repertoire with new discoveries like the hearty
Beef Taco Quinoa Soup
and the seasonally appropriate
Fall Vegetable Quinoa Soup, both promising to be excellent additions to my collection of healthy, delicious meals.
Slow Cooker Italian Sausage and Kale Soup with Sweet Potatoes Recipe
Print Recipe
Slow Cooker Italian Sausage and Kale Soup with Sweet Potatoes
-
Author:
Aggies Kitchen -
Prep Time:
10 minutes -
Cook Time:
4 hours -
Total Time:
4 hours 10 minutes -
Yield:
6 servings
1x
-
Category:
Soup -
Method:
Slow Cooker -
Cuisine:
Paleo
This Slow Cooker Italian Sausage and Kale Soup with Sweet Potatoes is a hearty yet light meal, perfect for fall. It’s Paleo-friendly and low-carb, offering a simple way to enjoy a nutritious dinner.
Ingredients
- 2 tablespoons ghee or bacon drippings
- 1 lb bulk uncooked sweet Italian chicken sausage
- 1 medium onion, diced
- 4 cloves garlic, minced
-
1 large sweet potato, peeled and cut into
1-inch pieces - 1/2 large bunch kale, leaves removed from stems and cut into bite-sized pieces
- 1 1/2 quarts chicken stock
- 2 tablespoons red wine vinegar
- pinch of crushed red pepper flakes
Instructions
- Heat the ghee or bacon drippings in a large skillet over medium-high heat. Add the chicken sausage to the pan and break it up into small bits as it cooks, browning thoroughly.
- Once most of the sausage is cooked through, add the diced onion to the pan. Sauté for 3 to 4 minutes, until the onion begins to soften and turns translucent. Stir in the minced garlic and cook for another minute or so until fragrant. Transfer the entire sausage mixture to a 4-quart slow cooker.
- Into the slow cooker, add the sweet potato cubes, prepared kale, chicken stock, red wine vinegar, and the pinch of crushed red pepper flakes.
- Cover the slow cooker and cook on low for 6 to 7 hours, or alternatively, on high for 3 to 4 hours, until the sweet potatoes are tender and the flavors have melded.
- Before serving, taste the soup and adjust seasonings if necessary, adding more salt or red wine vinegar to your preference. Serve hot and enjoy!