Crock Pot Creamy Kale & Sausage Soup Soup (Keto, Paleo, Whole30)

Sausage soup with kale and sun-dried tomatoes made easily in your slow cooker! This creamy soup recipe is paleo, whole30 approved, and keto friendly!

This post is sponsored by Crock-Pot.

This Tuscan-style sausage soup couldn’t be any easier to prepare. It only requires a handful of basic ingredients. Turkey sausage, garlic, sun-dried tomatoes, chicken bone broth, coconut milk, kale, oregano and parsley. BOOM dynamite!

Coconut milk is what makes this soup nice and creamy. If you don’t like the flavor of coconut milk, no sweat – you truly cannot taste it. If you do dairy, you can always replace the coconut milk with half & half or heavy cream.

I used my 7 QT Crock-Pot Cook & Carry Easy to Clean Slow Cooker, which can be found at Target. This Crock-Pot couldn’t possibly be easier to use. You simply plug it in, select high or low, and the amount of time you’d like to cook. You simply walk away and the rest is done for you!

The easy-to-clean non-stick ceramic coating requires less effort to clean by hand compared with traditional stoneware. My older crock pots require a lot of soaking to get fully clean, whereas food just slides right out of this one!

Let’s make some cozy delicious sausage soup, shall we?

How to Make Crock Pot Creamy Kale & Sausage Soup Soup:

Begin by browning the sausage. To do so, add avocado oil to a cast iron (or stainless steel or non-stick) skillet and heat to medium. Place the sausage on the hot skillet and brown 2 minutes. Flip and brown another 2 minutes, until sausage has a nice golden-brown sear on it. Break up the meat using a spatula and cook another 30 seconds or so. There’s no need to cook the sausage all the way through.

Plug in your slow cooker and add the browned sausage, along with the rest of the ingredients for the soup. Stir well. Secure the lid on the crock pot and set on high for 4 hours (or low for 6 to 8).

Serve in bowls with Paleo Cornbread, Gluten-Free Jalapeno Cheddar Cornbread Muffins, or Keto Everything Bagels and enjoy!

Recipe Adaptations:

  • Add your favorite vegetables like cauliflower, broccoli, spinach, tomatoes, cabbage, potatoes, etc.
  • Omit the garlic if you follow a Low-FODMAP diet.
  • Use beef bone broth instead of chicken broth.
  • Use half & half instead of coconut milk if you aren’t dairy-free.

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SLURP!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Crock Pot Creamy Kale & Sausage Soup Soup

Course: Soup
Cuisine: American
Keyword: chicken soup, crock pot, kale, keto, paleo, sausage, slow cooker, whole30
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 4 servings
Author: Julia

Sausage and Kale Soup with sun-dried tomatoes made in the slow cooker - a healthy whole30, keto, paleo meal

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Ingredients

  • 2 Tbsp avocado oil
  • 1 lb turkey Italian sausage
  • 1 head lacinato kale
  • 3 cloves garlic
  • 1/3 cup sun-dried tomatoes drained
  • 6 cups chicken broth
  • 1 (15-ounce) can full-fat coconut milk
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp sea salt

Instructions

  1. Begin by browning the sausage. To do so, add avocado oil to a cast iron (or stainless steel or non-stick) skillet and heat to medium. Place the sausage on the hot skillet and brown 2 minutes.

  2. Flip and brown another 2 minutes, until sausage has a nice golden-brown sear on it. Break up the meat using a spatula and cook another 30 seconds or so. There’s no need to cook the sausage all the way through.

  3. Plug in your slow cooker and add the browned sausage, along with the rest of the ingredients for the soup. Stir well. Secure the lid on the crock pot and set on high for 4 hours (or low for 6 to 8).

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