Slow Cooker Tuscan Sausage and Bean Soup

This Slow Cooker Tuscan Sausage and Bean Soup is an easy and delicious slow cooker soup.

Slow Cooker Tuscan Sausage and Bean Soup

It’s such a great invention, really… a pot that you can throw a bunch of stuff in and let it do all of the cooking for you. At the end of the day, you take off the lid and dinner is ready for your family. What could be better, right? The idea is fabulous but not all slow cooker recipes are all that good.

Many readers have asked that I expand my slow cooker recipe section, and I’m working on it. I have 50 of them so far. I’m always on the hunt for recipes that are worthy of posting and sharing with the world. And I found one! This Tuscan Sausage and Bean Soup is a slow cooker recipe to make again and again.

🛒Ingredients needed:

• turkey kielbasa
• garlic and onions
• carrots, celery and kale
• chicken broth
• canned kidney and great Northern beans
• canned tomatoes
• red wine
• basil
• Parmesan cheese

✏️How to make Slow Cooker Tuscan Sausage and Bean Soup:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

1. In a slow cooker, add all ingredients except Parmesan, and stir to combine.
2. Cover and cook on low until the vegetables are tender, about 8 to 10 hours.
3. Ladle individual servings, and top with Parmesan cheese (if desired).

➡️Recipe Tips:

• Spinach may be substituted for the kale if you prefer that.
• 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.

This recipe originally came from a Weight Watcher’s cookbook (of all places!), and it’s a major keeper. It’s quite filling at 1½ cups per serving, and if you are on the Weight Watcher’s plan then that’s just a bonus. If you do happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post. 

✔️What to serve with Tuscan Sausage and Bean Soup:

• I think this would be delicious with some warm cornbread.
• If you want something fresh with this comforting soup, try this Apple Walnut Salad.
• You only used ½ cup of red wine, so go ahead and enjoy the rest with your dinner!

★How to Store:

Leftovers can be stored in the refrigerator for a few days and this one should freeze well, too. Store in an air-tight container for up to 3 months in your freezer.

❤️Why I love this recipe:

1. Fifteen minutes of prep time in the morning and then you’re done for the day. Go to work, play pickle ball, read a book al the while NOT worrying about dinner!
2. Soup is perfect for a chilly day. It warms the soul.
3. My family gobbles this one up, and they are never aware that this is such a healthy soup.

Here are a few more slow cooker soup recipes you might like to try:

• Ham and Lentil Soup
• Slow Cooker Fresh Corn Chowder
• Slow Cooker Crack Chicken Soup
• Taco Soup
• Healthy Crockpot Potato Soup with Chicken

4.67 from 3 votes

Slow Cook Tuscan Sausage and Bean Soup

By RecipeGirl.com (adapted slightly from Weight Watchers New Complete Cookbook)

This light recipe is the perfect recipe to start the New Year.

Prep: 15 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 15 minutes mins

Servings: 6 servings (1½ cups each)

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Ingredients

• ▢ One 12-ounce link of turkey kielbasa sausage, cut into ¼-inch-thick rounds
• ▢ 2 medium garlic cloves, minced
• ▢ 1 small onion, chopped
• ▢ 1 large carrot, peeled and roughly chopped
• ▢ 1 large stalk celery, chopped
• ▢ ½ 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 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
• ▢ shredded Parmesan cheese (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

• 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.
• Spinach may be substituted for kale.

Nutrition

Serving: 1serving (1 1/2 cups), Calories: 317kcal, Carbohydrates: 42g, Protein: 22g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 30mg, Sodium: 1263mg, Potassium: 961mg, Fiber: 11g, Sugar: 5g, Vitamin A: 3280IU, Vitamin C: 41mg, Calcium: 128mg, Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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