Slow Cooker Tuscan Sausage and White Bean Soup
A rich, comforting slow-cooked soup packed with savory Italian sausage, tender cannellini beans, aromatic vegetables, and hearty kale. Finished with a touch of cream and freshly grated Parmesan for the ultimate cozy dinner.
Ingredients
- •1 lb Mild Italian sausage (casings removed)
- •1 piece Yellow onion (diced)
- •2 piece Carrots (sliced into coins)
- •2 piece Celery stalks (sliced)
- •4 piece Garlic (cloves, minced)
- •2 piece Cannellini beans (15 oz cans, rinsed and drained)
- •1 piece Diced tomatoes (14.5 oz can, with juices)
- •4 cup Low-sodium chicken broth
- •1 tbsp Dried Italian seasoning
- •1 tsp Fresh rosemary (finely chopped)
- •2 cup Lacinato kale (stemmed and roughly chopped)
- •0.5 cup Heavy cream
- •0.5 cup Parmesan cheese (freshly grated, plus more for garnish)
- •0.5 tsp Salt (or to taste)
- •0.25 tsp Black pepper (freshly cracked, to taste)
Instructions
- 1.
In a skillet over medium-high heat, brown the Italian sausage, breaking it into bite-sized crumbles until fully cooked through, about 5 to 6 minutes. Drain off excess grease and transfer the sausage into the crockpot.
Time: 6 min - 2.
Add the diced onion, carrots, celery, minced garlic, drained cannellini beans, diced tomatoes with their juice, chicken broth, Italian seasoning, and rosemary to the crockpot. Stir well to combine all ingredients.
Time: 4 min - 3.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3.5 to 4 hours, until the vegetables and beans are completely tender.
Time: 240 min - 4.
Uncover and stir in the chopped kale and heavy cream. Replace the lid and let cook on HIGH for an additional 15 minutes until the kale is wilted and tender.
Time: 15 min - 5.
Stir in the grated Parmesan cheese until melted and incorporated. Season with salt and black pepper to taste, and serve hot.
Time: 3 min
Tips
- 💡For an even richer depth of savory flavor, toss a leftover Parmesan cheese rind into the slow cooker at Step 2 and remove it before serving.
- 💡If you prefer a naturally thicker soup body, lightly mash about one-third of the white beans against the side of the crockpot with a wooden spoon right before stirring in the cream.
Recipe from TheCookbook.ai
Created by Anonymous