Slow-Cooker Turkey & Kale Minestrone Soup


Adjust the heat level in the dish by choosing either hot or mild Italian sausage. You can add red pepper, too, to make it extra hot. Serve this slow-cooker minestrone with crusty bread, if desired.

Slow-Cooker Turkey & Kale Minestrone Soup
Prep Time:
20 mins
Additional Time:
3 hrs 30 mins
Total Time:
3 hrs 50 mins
10 servings


  • 10 ounces spicy turkey Italian sausage, casings removed

  • 2 cups chopped yellow onions (from 1 onion)

  • 1 cup chopped carrots (from 1 carrot)

  • ¾ cup chopped celery (from 2 celery stalks)

  • 6 cups unsalted chicken stock

  • 2 (14.5 ounce) cans no-salt-added fire-roasted diced tomatoes, undrained

  • 1 (15 ounce) can no-salt-added kidney beans, drained and rinsed

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 cup uncooked ditalini pasta

  • 2 cups packed fresh baby kale leaves, roughly chopped


  1. Heat a large nonstick skillet over medium-high. Add the sausage to the skillet, and cook, stirring to crumble with a wooden spoon, 4 minutes. Add the onions, carrots, and celery to the skillet; cook, stirring occasionally, until the sausage is browned and the vegetables are lightly caramelized, about 6 minutes. Add 1 cup of the stock; cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet.

  2. Transfer the sausage mixture to a 5- to 6-quart slow cooker. Stir in the tomatoes, beans, salt, 1/4 teaspoon of the pepper, and the remaining 5 cups stock. Cover and cook on LOW until the vegetables are tender, about 2 hours and 30 minutes. Stir in the pasta; cover and cook on LOW until the pasta is al dente, about 1 hour. Stir in the kale and remaining 1/4 teaspoon pepper. Ladle the soup into bowls, and serve hot.


Multicooker Directions: Complete Step 1. In Step 2, transfer the sausage mixture to the inner pot of a 6-quart multicooker. Stir in the tomatoes, beans, salt, 1/4 teaspoon of the pepper, and the remaining 5 cups stock. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the vegetables are tender, about 3 hours. Turn off the cooker. Remove the lid; press SAUTÉ [More]. Bring the soup to a boil; stir in the pasta. Cook, uncovered, until the pasta is al dente, stirring often to prevent the pasta from sticking to the bottom of the pot and adjusting the heat to SAUTÉ [Normal], if necessary, to maintain a low boil. Turn off the cooker. Finish Step 2.

Nutrition Facts (per serving)

169 Calories
3g Fat
24g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size about 1 1/4 cups
Calories 169
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 13g 26%
Total Fat 3g 4%
Saturated Fat 1g 5%
Sodium 607mg 26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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