Slow- Cook Tuscan Sausage and Bean Soup

Here’s an easy slow cooker soup:  Tuscan Sausage and Bean Soup

Yield: 6 servings (1 1/2 cups per serving)

Prep Time: 15 minutes

Cook Time: 8 hours

Slow- Cook Tuscan Sausage and Bean Soup


  • One (12-ounce) link of turkey kielbasa sausage, cut into 1/4-inch-thick rounds
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 large carrot, peeled and roughly chopped
  • 1 large stalk celery, chopped
  • 1/2 medium bunch kale, stems removed, & leaves chopped (about 4 cups)
  • 3 cups fat-free low-sodium chicken broth
  • One (15.5-ounce) can red kidney beans, rinsed & drained
  • One (15.5-ounce) can great Northern beans, rinsed & drained
  • One (14.5-ounce) can Italian seasoned diced tomatoes
  • 1/2 cup dry red wine (or water)
  • 1 teaspoon dried basil
  • shredded Parmesan cheese, optional


In a slow cooker, combine all ingredients except Parmesan. Stir to combine. Cover and cook on low until the vegetables are tender, 8 to 10 hours.


  • If you are preparing this recipe as Dairy Free, skip the addition of Parmesan cheese.
  • If you are preparing this recipe as Gluten-Free, make sure you add in sausage, beans and broth that are free of gluten.
  • Nutritional Information per serving (Serving size: 1 1/2 cups) Calories: 241, Fat: 5g, Saturated Fat: 5g Sodium: 1258mgg, Fiber: 8g, Protein: 19g, Cholesterol: 37mg, Carbohydrates: 31g
  • Weight Watchers POINTS:  Points Plus Program: 6, Old Points Program: 4
SOURCE: (Adapted slightly from Weight Watchers New Complete Cookbook)