Tuscan Sausage Soup
Hearty Tuscan sausage soup made in the slow cooker with beans, kale, tomatoes, and savory sausage.
Servings: 6 servings
Equipment
Ingredients
- One 13-ounce link turkey kielbasa sausage, cut into ¼-inch rounds
- 2 medium garlic cloves, minced
- 1 small onion, chopped
- 1 large carrot, peeled & roughly chopped
- 1 large stalk of celery, chopped
- ½ medium bunch of kale, stems removed & leaves chopped (4 cups)
- 3 cups low-sodium chicken broth
- One 15.5-ounce can red kidney beans, rinsed and drained
- One 15.5-ounce can Great Northern Beans, rinsed and drained
- One 14.5-ounce can Italian-seasoned diced tomatoes
- ½ cup dry red wine (or water)
- 1 teaspoon dried basil
- grated Parmesan cheese, for topping (optional)
Instructions
- In a slow cooker, add all ingredients except Parmesan, and stir to combine.
- Cover and cook on low until the vegetables are tender, about 8 to 10 hours.
- Ladle individual servings, and top with Parmesan cheese (if desired).
Notes
- For a dairy-free version, omit the Parmesan topping.
- For gluten-free preparation, ensure the sausage, beans, and broth are gluten-free.
- Spinach may be substituted for kale.
- This soup freezes well for up to 2 months.
Nutrition
Serving: 1servings | Calories: 334kcal | Carbohydrates: 43g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 890mg | Potassium: 998mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2314IU | Vitamin C: 30mg | Calcium: 117mg | Iron: 10mg