Tuscan Sausage Soup

This Tuscan Sausage Soup is the sort of meal you toss into the slow cooker in the morning, knowing that by evening your kitchen will smell incredible and dinner will be ready with very little effort.

Savory sausage, hearty beans, kale, tomatoes, and a splash of red wine slowly simmer together into a rustic Italian-inspired soup that’s both comforting and nourishing. It’s the kind of soup that tastes even better when the weather turns cool and you want something warm waiting for you at the end of the day.

And the best part? The slow cooker does almost all the work! If you don’t have a slow cooker, make my Tuscan Vegetable Soup with White Beans and Parmesan instead!

What Makes This Soup “Tuscan”?

Tuscan-style soups are known for their rustic simplicity: vegetables, beans, greens, and hearty broth.

This version includes several classic elements found in many Italian countryside soups:

• Beans for heartiness
• Kale for earthy flavor and color
• Garlic and onion for a savory base
• Tomatoes and herbs for brightness
• Sausage for richness (try my wild mushroom and sausage soup recipe too!)

Together they create a soup that’s filling enough to be dinner on its own.

Easy Ingredient Swaps

You can easily make small adjustments depending on what you have in the kitchen:

• Substitute spinach for kale
• Use Italian sausage instead of kielbasa
• Replace the wine with extra broth or water
• Add diced potatoes for an even heartier soup

Rustic soups like this are meant to be adaptable.

How This Tuscan Sausage Soup Comes Together

This is one of those wonderfully simple slow cooker recipes where everything goes into the pot at once.

1. Slice the sausage and chop the vegetables, then add them to the slow cooker along with the beans, tomatoes, broth, wine, and basil. Give everything a quick stir, cover, and let the slow cooker do the rest.
2. After several hours, the vegetables become tender and the broth turns rich and savory.
3. Just ladle it into bowls and finish with a sprinkle of Parmesan if you like.

Why the Slow Cooker Works So Well Here

Slow cooker soups have a special kind of depth. Instead of cooking everything quickly over high heat, the ingredients spend hours gently blending together. Another cozy slow cooker soup to try is my ham and lentil soup.

In this recipe:

• The sausage flavors the broth
• The beans soften and absorb seasoning
• The kale becomes tender without losing texture
• The vegetables melt into the soup

It’s low effort with big flavor payoff.

A Soup That Feels Like a Full Meal

Because this soup contains sausage, beans, and vegetables, it’s hearty enough to stand on its own, just like my stuffed pepper soup recipe.

But if you want to round out the meal, it’s wonderful served with:

• crusty Italian bread
• garlic bread
• a simple green salad

Leftovers Might Be Even Better

Like many soups, this Tuscan sausage soup actually improves after a day in the refrigerator.

The flavors deepen overnight, making leftovers especially delicious.

Can I Freeze Tuscan Sausage Soup?

Yes! This soup freezes very well.

Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

If the soup thickens during storage, simply add a little extra broth while reheating.

Print

Tuscan Sausage Soup

Hearty Tuscan sausage soup made in the slow cooker with beans, kale, tomatoes, and savory sausage.

Course Soup

Cuisine Italian

Keyword bean, sausage, soup, tuscan

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 334kcal

Author Lori Lange

Equipment

• Slow Cooker

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

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