This minestrone soup recipe with sausage is always a happy sight at our dinner table. It’s packed with loads of veggies and made with a light, cozy tomato-Parmesan broth. It’s so good.

This minestrone is my love language. Made hearty with lots of vegetables, golden-brown sausage crumbles, and the simplest Parmesan-tomato broth (thanks to a Parmesan rind). It’s pretty much guaranteed to put a smile on my face.

This recipe makes a big pot of soup, which is perfect because minestrone gets better the next day. Make it today and enjoy it all week! If you’re looking for more soup ideas, check out our chicken and vegetable soup, Italian wedding soup, and classic minestrone.

Key Ingredients

• Vegetables: The heart of any minestrone is lots of veggies. You can play around with what you have on hand or what’s in season, but we love using fennel, onion, carrots, celery, potato, and zucchini (or yellow squash).
• Sausage: Some minestrone recipes use pancetta, but we love swapping in Italian sausage. It makes the soup extra hearty and adds so much flavor. I usually go for mild, but spicy sausage is great if you like a little heat. You can use bulk sausage or just remove the casings from fresh links.
• Canned Tomatoes: I’m all about fire-roasted canned tomatoes for this soup. They add a little extra flavor compared to regular tomatoes.
• White Beans: Use whatever white beans you love best. Canned or cooked both work. We usually go for cannellini, navy, or Great Northern beans.
• Stock: I used chicken stock in the photos, but vegetable broth is just as good. If you want to make your own, check out our chicken stock and vegetable broth recipes.
• Garlic, Italian Seasoning, and Parmesan: These are what make the broth so good. Use fresh garlic if you can. If you have a Parmesan rind, drop it right into the pot and let it work its magic as the soup simmers. If you don’t have a rind, just stir in some grated Parmesan at the end.

Find the full recipe with measurements below.

How to Make Minestrone Soup with Sausage

Tip 1: Brown the sausage. The first step for this soup is to cook the sausage in a bit of olive oil until it browns and renders its fat. We’ll remove the sausage once it’s browned and stir it into the soup later, but we will keep the rendered fat in the pot for cooking the vegetables.

See all the tiny browned bits? This step makes the sausage more enjoyable in the soup and adds lots of flavor to the vegetables and broth.

Tip 2: Sweat the vegetables. To remove the raw flavors of the onion and fennel, briefly cook them in the rendered sausage fat. After a few minutes, that raw flavor will disappear, and they will smell sweet.

Tip 3: Toast the garlic. Just before pouring in your canned tomatoes, add the garlic, Italian seasoning, potatoes, and zucchini to the pot. A minute or so of stirring them around the pot toasts the garlic and brings out the flavor of the seasoning. We add the potatoes and zucchini at this point because they will have plenty of time to cook once you add the broth.

Tip 4: Simmer until the veggies are tender. This soup does not have a long cooking time. Once you add the broth, simmer for about 20 minutes, which should be enough time for the potatoes and zucchini to become tender.

After pouring in the stock, add a Parmesan rind. As it simmers, it perfumes the broth with a light Parmesan flavor. It’s lovely and one of the best secrets for incredible minestrone soup!

Serving Suggestions

I am perfectly happy to sit with a bowl of this soup and call it a day, but if you are looking for more, I’ve got a few suggestions for you. First off, a slice of sourdough with butter or some garlic bread would be lovely. Then, for something light, try a salad on the side. Fresh Caprese salad is perfect, as is a Caesar salad. And, if you have extra fennel in the fridge, we also love this shaved fennel salad with parmesan!

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This creamy sausage tortellini soup is rich, cozy, and packed with flavor. It’s a meal I like to make on busy nights when I want something hearty but easy.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Comfort Soup Recipes For Dinner

At A Glance

• Ready In: 35 minutes
• Serves: 4–6
• Nutrition Highlights: High in protein, good source of fiber from veggies and spinach
• Main Ingredients: Italian chicken or pork sausage, cheese tortellini, spinach, tomato paste, broth, light cream
• Flavor Profile: Creamy, savory, slightly tangy, gently spiced
• Meal-Prep Friendly: Keeps 3 days in the fridge (see notes)
• Best Served With: Crusty bread or a simple green side salad

If you need a comforting dinner fast, this creamy sausage tortellini soup delivers big flavor with minimal effort and one pot.

The base starts with sausage (you could also use shredded chicken) and a classic veggie trio (carrot, celery, onion), which gives it that slow-cooked flavor without the wait. Cooking the tomato paste properly adds depth and a slight richness that balances beautifully with the cream.

The tortellini cooks right in the broth, soaking up all that flavor, while the spinach adds a fresh finish. It’s hearty, satisfying, and has just the right balance of creamy and savory, basically the kind of soup that disappears fast at the table.

You might also like these recipes: my creamy Italian sausage pasta, this Marry Me chicken orzo recipe, this lightened up ground beef Stroganoff recipe, or this garlic Parmesan chicken pasta.

What You’ll Need

Here is what you’ll need for this sausage tortellini soup recipe. Find the full measurements in the recipe card below.

• Cheese tortellini – hearty, comforting, and quick-cooking; I used refrigerated fresh tortellini but if using pantry stuff, allow for longer cooking time
• Italian chicken sausage – adds protein and tons of flavor (can swap for pork, turkey, or plant-based), you can use ground meat sausage or sausage links (scoop the meat out of the casings)
• Onion, carrot, celery – classic soup base that builds sweetness and depth
• Garlic – essential for that savory backbone
• Italian seasoning + red pepper flakes – warmth and a little kick
• Tomato paste – deepens flavor and adds umami (cook it properly for best results!)
• Flour – helps create that slightly thick, creamy texture
• Chicken broth – the base that ties everything together; chicken stock is fine too
• Half and half (or light cream) – makes it silky and rich
• Spinach – adds freshness and a bit of fiber; baby spinach or chopped English spinach
• Parmesan cheese – salty, nutty boost of flavor
• Fresh parsley – bright, fresh contrast

How To Make Sausage Tortellini Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this creamy sausage tortellini soup.

• Heat olive oil in a large pot and cook sausage until browned, breaking it up as it cooks
• Add celery, carrot, and onion; cook until softened (about 5–7 minutes)
• Stir in garlic, seasoning, salt, and pepper; cook until fragrant
• Add tomato paste and cook for 2–3 minutes to deepen flavor
• Sprinkle in flour and cook briefly
• Gradually add chicken broth while stirring to keep it smooth
• Bring to a gentle simmer and add tortellini; cook until tender
• Stir in half and half and spinach; simmer until wilted and creamy
• Taste, adjust seasoning, and serve with Parmesan and parsley

Recipe Tips

• Cook the tomato paste properly: Let it darken slightly, this makes a big difference in flavor
• Don’t overcook the tortellini: Start checking at 3 minutes so it stays tender, not mushy. If using pantry dry tortellini, allow for longer cooking time. Fresh tortellini is best in this soup.
• Add broth gradually: This keeps the soup smooth and lump-free
• Season as you go: Layering salt builds better flavor than adding it all at the end
• Variations: Use spicy sausage for a little heat. Swap spinach for kale or Swiss chard. Add mushrooms for extra depth and texture
• Storage: Store in the fridge for up to 3 days in an airtight container. The soup will thicken as it sits (totally normal!)
• Reheating: Add a splash of broth or water to loosen it up. Heat gently on the stove for best texture
• Make-Ahead Tip: Make the soup base without tortellini. Add tortellini, cream, and spinach fresh when reheating

Serving Suggestions

You can serve this with a big chunk of warm, crusty bread to soak up that creamy broth. If you want to keep things a little lighter, a simple green salad with a tangy vinaigrette balances it out nicely. It’s also great with garlic bread if you’re leaning fully into comfort mode (no judgment here).

If you’ve tried this creamy sausage tortellini soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This sausage Alfredo pasta has the most delicious, silky-smooth sauce made with butter, Parmesan cheese, and a splash of starchy pasta water. No cream needed!

My family loves classic fettuccine Alfredo, and this version with Italian sausage is right at the top of our favorites list. If you’ve seen my chicken Alfredo recipe, you already know I skip the cream. Instead, our Alfredo sauce comes together with butter, Parmesan, and pasta water. It’s every bit as creamy, just a little lighter, and not at all heavy or goopy.

The sausage adds so much flavor to this pasta. You’ll brown it in the same skillet you use to make the sauce, so all it soaks up all those flavorful drippings, which means extra flavor, and as a bonus, fewer dishes to clean!

Key Ingredients

• Italian Sausage: Choose mild or spicy sausage, depending on what you love. Our family usually sticks with mild, but if you like a little kick, go for spicy! I also use Italian sausage when making this sausage minestrone (it’s so good!).
• Spinach: I love the pop of green from baby spinach here. It wilts right into the sauce for a fresh, vibrant finish. Baby kale works just as well if that’s what you have on hand.
• Fettuccine: That’s the traditional choice, but you can substitute what you have on hand. Spaghetti, linguine, or even short pasta like farfalle are all great options. Be sure to save a little pasta cooking water before draining. It’s the secret to a smooth, glossy sauce that clings to every strand. To make this really special, try homemade pasta!
• Parmesan: Use a good-quality parmesan for this recipe, and grate it finely. I love Parmigiano-Reggiano and find that it melts the best.
• Butter: I use salted butter, but unsalted is fine (adjust the pasta to taste with a bit of extra salt).

Find the full recipe with measurements below.

How to Make Sausage Fettuccine

Tip 1: Brown the sausage. This sausage Alfredo pasta comes together in about 20 minutes, and the first step is browning the sausage. Do this in the same skillet you’ll use to toss the pasta and sauce. Once browned, you’ll have bits of sausage stuck to the pan, along with some rendered fat that ultimately adds so much flavor to your sauce.

Tip 2: Make the sauce. You’ll make the sauce right in the skillet with the browned sausage. Add everything (cooked fettuccine, finely grated parmesan, butter, spinach, and some starchy pasta cooking water), then use tongs to toss everything around the skillet until the butter and cheese melt down into a smooth and silky sauce. It’s not all that different from when we make our favorite cacio e pepe recipe.

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This creamy Italian sausage pasta is weeknight comfort food done right. It’s rich, cozy, and bursting with flavor from sausage, garlic, and parmesan.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Pasta Recipes To Try

This creamy Italian sausage pasta is the kind of dish I pull out when I want dinner to feel a little special but I’ve got zero energy for anything fussy. It’s easy enough for a weeknight, but flavorful enough to serve when friends pop over. The combo of garlicky sausage, a splash of cream, a touch of tomato paste (cooked until it smells amazing), and a generous handful of Parmesan just works.

It’s rich and cozy, but not heavy in a “food coma” way. The spinach adds a little freshness and color (and let’s be honest, makes me feel like I’ve made a responsible life choice).

Whether you’re craving something hearty after a long day or just want a one-pan wonder that delivers serious flavor, this one’s a keeper.

A quick note on the Italian sausage: you can usually find it sold as ground sausage meat—already seasoned and ready to go. It also comes in sausage links (mild, sweet, or fennel), and if that’s what you’ve got, just slice open the casing and use the meat inside. It’s fatty, flavorful, and really the star of this dish.

You might also like these comforting one-pan meals: creamy pesto chicken pasta, Cajun shrimp pasta, marry me chicken orzo bake, chicken risotto with asparagus, or Spanish one pot chicken rice.

What You’ll Need

Here is what you’ll need for this creamy Italian sausage pasta recipe. Find the full measurements in the recipe card below.

• Short pasta like rigatoni or penne – they catch the sauce so well!
• Olive oil – helps brown the sausage and adds flavor.
• Tomato paste – adds umami and that concentrated tomato goodness.
• Chicken broth – lightens the sauce a bit and brings savory depth.
• Cream – the base of that creamy lusciousness. You can use heavy creamy for extra luxurious feel or regular thinner cooking cream, or lighter cream to cut down on calories.
• Parmesan cheese – salty, nutty, and rich. Use fresh and grate yourself for best flavor.
• Red pepper flakes & Italian seasoning – warmth and herby vibes.
• Yellow onion and garlic – the classic flavor duo.
• Fresh spinach – for a hit of green and earthy flavor; you can also throw in kale, chard, broccolini or asparagus.
• Fresh herbs like basil or parsley – totally optional but adds brightness.
• Italian sausage – Mild, sweet, or fennel-spiced. You can buy it ground by the pound at most butcher counters or grocery stores. Or grab sausage links and remove the casing. Most Italian sausage is pork-based, but beef versions exist too. No Italian sausage? You can mix ground pork or beef with fennel seeds, garlic, paprika, oregano, and chili flakes to make your own. It’s not exact, but it’s close enough for a delicious meal.

How To Make Creamy Italian Sausage Pasta

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for creamy Italian sausage pasta.

• Cook pasta until al dente. Reserve some pasta water before draining. You can do this in parallel with below steps.
• Brown the Italian sausage in olive oil, breaking it up into crumbles. Set aside.
• In the same pan, sauté onion until soft. Add garlic, red pepper flakes, and Italian seasoning.
• Stir in tomato paste and cook until it darkens a little.
• Pour in chicken broth to deglaze the pan. Add cream and the sausage back in.
• Simmer until slightly thickened. Stir in Parmesan until smooth.
• Toss in the pasta and spinach. Add reserved pasta water if needed.
• Finish with fresh herbs and extra cheese. Serve hot!

Recipe Tips/Variations

• Don’t skip cooking the tomato paste for a minute or two—this deepens the flavor and makes it richer.
• Make it ahead: The sauce keeps well in the fridge for a day or two. Reheat gently and toss with freshly cooked pasta.
• Storage: Leftovers keep in the fridge for 3 days. Reheat on the stove or in the microwave with a splash of broth or water.
• Add-ins: Mushrooms, sun-dried tomatoes, or roasted red peppers would all work beautifully.
• Make it spicy: Use hot Italian sausage or add extra chili flakes.
• Want to lighten it up? Swap the heavy cream for light cream, half-and-half, or even a mix of milk and Greek yogurt (just stir the yogurt in off the heat to prevent curdling). Use less Parmesan or go for a hard cheese like Grana Padano, which is still flavorful but a bit leaner. For the sausage, look for leaner Italian-style turkey or chicken sausage — tons of flavor, less fat. And if you’re watching carbs, try a high-fiber pasta or a chickpea-based one to bump up the protein and keep things balanced.

Serving Suggestions

This dish is pretty rich, so a crisp green salad with a tangy vinaigrette is a perfect match. You could also serve it with some crusty bread to soak up every last drop of that sauce. Try these side dishes:

If you’ve tried this creamy Italian sausage pasta or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Greens and Beans with Sausage is an inexpensive, healthy, and delicious dinner to make in the slow cooker. And this fun combination has a lot of greens and sausage and not many beans so it’s surprising low in carbs!

PIN Greens and Beans with Sausage to try it later!

Greens and Beans with Sausage is a recipe I first made when I had lots of collard greens in my garden. I made it in the slow cooker, and my former neighbor Michelle loved this combination of sausage and beans with healthy greens. And Michelle says you can also cook it on the stove if you’re in a hurry or don’t have a crockpot.

I used pinto beans, but you could make the Greens and Beans with Sausage with any type of dried beans and any type of sturdy leafy greens. I think you can use Swiss Chard, Kale, or even Bok Choy to replace the collards if that’s what you have.

Crockpot dishes tend to be not too photogenic, but luckily I had some leftovers to try more than once on the photos. And trust me when I say this picture is a big improvement on the previous one! If you like greens, beans, and sausage, I bet you’re going to love this tasty dish!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• uncooked dried beans, preferably Pinto Beans
• Garlic Powder (affiliate link)
• Onion Powder (affiliate link)
• uncooked hot turkey or pork Italian Sausage 
• olive oil
• large bunch collard greens, or other greens of your choice
• bean cooking liquid (or water plus liquid from canned beans if using canned)
• Minced Garlic (affiliate link)
• Parmesan cheese for serving, if desired

What beans should you use for Greens and Beans with Sausage?

Most any kind beans will work for this recipe but I’d use pinto beans (shown in the photos) white kidney beans, or small white beans.

What sausage did I cook with the greens and beans?

I originally made this recipe with my favorite turkey Italian sausage. But now I sadly can’t find that sausage, so I’d use pork Italian sausage. Personally I’d choose hot Italian Sausage, but if you’re cooking for kids you can use mild Sweet Italian Sausage instead.

Why is Greens and Beans with Sausage a good summer dinner?

I’m always a fan of making slow cooker recipes when it’s summer, because slow cookers are a perfect way to cook when you don’t want to heat up your house. That’s why I have a big collection of Slow Cooker Summer Dinners on my Slow Cooker or Pressure Cooker site!

How low in carbs is Greens and Beans with Sausage?

Beans and greens are both high in fiber, so if you make this Greens and Beans with Sausage into six servings as the recipe suggests it has only 11 net carbs per serving and 14 grams of protein.

How to make the recipe even lower in carbs:

If you’d like to make this sausage, greens, and beans dinner even lower in carbs, just double the sausage and greens and/or use fewer beans for a lower-carb version that will still be delicious!

Does this Greens and Beans with Sausage freeze well?

This slow cooker dish definitely freezes well, so don’t be afraid to double the recipe if you have a large slow cooker.

How to make Greens and Beans with Sausage:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Soak dried beans overnight, then drain, add fresh water, Garlic Powder (affiliate link), and Onion Powder (affiliate link), and simmer on low heat until beans are soft. Cooking time will depend on how fresh the beans are, but probably 30-45 minutes for most beans. You can also cook the beans in the crockpot or Instant Pot if you prefer.
2. You can also use two cans of canned beans, but soaked and cooked dried beans are much better.
3. When beans are almost cooked, brown the sausage well in a non-stick frying pan. (You’ll need to add a little oil for turkey Italian sausage.)
4. Get the sausage as brown as you can, then let cool and cut into slices.
5. Also slice up the collard greens.
6. Put collard greens in the bottom of the crockpot.
7. Deglaze the pan where you cooked the sausage with 1/2 cup bean cooking liquid and fresh garlic, and cook for 2-3 minutes.
8. Put drained cooked beans and sausages in the crockpot on top of the collard greens, then pour over the deglazing liquid from the pan.
9. Cook on low 4-6 hours or on high 2-3 hours, or until collard greens are quite soft. (If your crockpot is larger than I used, you may need to add a bit more water.)
10. Serve Greens and Beans with Sausage hot, with Parmesan cheese if desired.

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I tagged this Beans and Greens with Sausage as low-carb, because with a lot of greens and sausage and not many beans it has only 11 net carbs per serving. If you want an even lower-carb version, use fewer beans and/or more sausage and greens. Everything in this dish is a wonderful choice for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Greens and Beans with Sausage was created in 2010 when I had lots of collard greens in my garden. It was last updated with more information in 2025.

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Slow Cooker Cabbage and Sausage Soup is a tasty low-carb soup that’s easy to make and it’s especially good topped with Parmesan cheese! We used chicken-garlic sausage for this tasty cabbage sausage soup, but use any type of sausage you prefer.

PIN the Cabbage and Sausage Soup to try it later!

I love this Slow Cooker Cabbage and Sausage Soup! And I really hope no one has flashbacks of the old Cabbage Soup Diet when they hear the name of the recipe, because this is a delicious soup recipe that’s healthy and low in carbs, but you certainly won’t think about being on a diet when you’re eating it.

My slow cooker cabbage soup is loaded with flavor from tomatoes, beef stock, seasonings, and Chicken-Garlic sausage (or your favorite garlicky sausage), and it gets even better if you top it with a spoonful of freshly grated Parmesan cheese. And best of all, if you do a little chopping the night before, this cabbage and sausage soup is one of those “throw in the slow cooker and cook all day” kinds of recipes that people love.

When you get home, just brown the sausage, add to the soup, and cook on high for 30-45 minutes more and dinner is ready! If you’re a fan of easy low-carb slow cooker soup, I hope you try this recipe soon!

What ingredients do you need? 

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What sausage is good for the Cabbage and Sausage Soup?

This is the fourth recipe I’ve made with Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic (and in case anyone is wondering, Sabatinos certainly hasn’t paid me to promote their sausage.) I’m infatuated with this sausage at the moment, but if you can’t find this brand, use any garlicky sausage that has good flavor. Check the nutritional info if you’re watching carbs, because some sausage has a lot of added sugar.

Do you have to brown the sausage for this soup?

I highly recommend you don’t skip the step of browning the sausage for this cabbage and sausage soup. The few minutes it takes to do that will add so much flavor to the finished soup.

How low in carbs is the Cabbage and Sausage Soup?

This tasty and easy slow cooker soup has only 8 net carbs per serving and 22 grams of protein with the sausage I used.

What slow cooker did I use for Cabbage and Sausage Soup?

I used a 5-Quart Slow Cooker (affiliate link) for this recipe, but it could have been slightly smaller. The soup freezes well, so if you only have a large slow cooker you could double the recipe and stash some in the freezer!

How to Make Slow Cooker Cabbage and Sausage Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. You’ll need about a pound of chopped cabbage for this soup.
2. Also chop up a medium onion and about one cup of celery. I prefer my soup veggies chopped on the small side, but make them a little bigger if you prefer.
3. Put the cabbage, onion, celery, petite diced tomatoes, beef stock, and spices in the slow cooker and cook all day on low or 3-4 hours on high.
4. Here’s how the soup will look after you’ve cooked it that long.
5. Then cut the sausages into thin slices. Heat a little olive oil in a frying pan and brown the sausage well.
6. Add the sausage to the slow cooker (and turn to high if you were cooking on low) and cook for 30-45 minutes more.
7. Serve Cabbage and Sausage Soup hot, with freshly grated Parmesan Cheese if desired

Make it a Low-Carb Meal:

If you wanted to make the Slow Cooker Cabbage and Sausage Soup into a complete meal, it would be great served with a low-carb bread like Olive Bread, Low-Carb High-Fiber Savory Muffins, or Savory Almond Flour Bread.

Want More Tasty Soups with Cabbage?

Check out Low-Carb Cabbage Soup Recipes for lots more tasty ideas for using nutritious cabbage in soup!

Weekend Food Prep:

This recipe for Cabbage and Sausage Soup has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cabbage and Sausage Soup is great for low-carb diets, and it’s also gluten-free if you make sure the sausage is gluten-free. If you make the soup with chicken sausage like I used, this is also a great recipe for any phase of the original South Beach Diet. 

Find More Recipes Like This One:
Use Soup Recipes or Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Slow Cooker Cabbage and Sausage Soup was first posted in 2013, and I’ve made it quite a few times since then. The recipe was last updated with more information in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This chicken sausage soup recipe is a lifesaver on busy nights. It’s hearty, packed with healthy greens, tastes incredible, and is ready in about 30 minutes!

We devour this chicken sausage soup every time we make it. I think I’ve even caught Adam with the ladle and not a regular-size spoon. I’m not judging (I did the same thing when he wasn’t looking).

Store-bought cooked chicken sausage is the trick to this soup. Since the sausage is already cooked, it’s just about getting everything into your soup pot and heating through. In addition to sausage, we add hearty potatoes, making this soup recipe even more satisfying. For another soup like this one, see our sausage potato soup inspired by Zuppa Toscana!

Key Ingredients

• Chicken Sausage: I use cooked chicken sausage with something sweet added (like maple syrup or apples), but use your favorite! I love the sweet sausage with the savory base of the soup.
• Onion, Garlic, and Potatoes: Onion and garlic make our base, and potatoes turn this into a hearty, satisfying soup. Any variety of potato works, but I especially love Yukon Gold as they hold their shape in the soup after cooking (Russet potatoes break down a little more).
• Tomato: I love chopping one tomato and adding it to this soup. It adds color, a little extra flavor, and some sweetness.
• Chicken Broth: Use store-bought or homemade chicken stock. Or, to bump up the protein content of this soup, use bone broth.
• Greens: We stir kale and spinach into our soup. I love the combination of textures but feel free to use just one or substitute your favorite greens.
• Cream or Coconut Milk: I love adding a splash of something creamy just before serving. Cream is great, or for a dairy-free option, try coconut milk, which adds a lovely faint coconut flavor, too.

Find the full recipe with measurements below.

How to Make Chicken Sausage Soup

Tip 1: Make the soup in one large pot. We cook onions in a bit of oil, then add garlic and a pinch of red pepper flakes. After slicing the sausage, we stir it in. It’s already cooked, so it makes things extra easy. From there, we follow up with chicken stock, kale, potatoes, and tomatoes. So easy!

Tip 2: Finish with splash of cream. When the potatoes are tender, we turn off the heat and stir in some spinach and a splash of cream (or coconut milk). And that’s it! Hearty, simple sausage soup with potatoes and greens. It’s one of our favorites.

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Slow Cooker Sausage Stew also has beans and greens, and this is a tasty slow cooker dinner that’s loaded with Italian flavors! See tips for making a version of this slow cooker stew that’s lower in carbs.

PIN the Slow Cooker Sausage Stew to try it later!

This Slow Cooker Sausage Stew has some of my favorite flavors, and this stew with beans and kale is flavorful and comforting. And Italian sausage, beans, and kale is a classic combination in Italian cooking, and I loved how this turned out.

One thing that was an experiment in this slow cooker stew was adding the kale to the slow cooker after the sausage and beans had cooked for a few hours. And I was so happy with how the raw kale softened perfectly in the slow cooker with just a little more cooking time, and the slightly chewy kale was one of my favorite parts of this dish!

I know my site has a lot of recipes that use Italian sausage, and I never get tired of it. If you’re also a sausage fan, I hope you give this recipe a try! And personally I’d always eat this kind of stew with Parmesan cheese sprinkled on at the table, but the recipe is dairy-free if you skip the Parmesan.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What beans can you use for Slow Cooker Sausage Stew?

I loved the Cannellini Beans (white kidney beans) I use for this bean stew, but if you don’t find those at your store any type of dried white bean such as Great Northern Beans will be fine.

What other greens can you use for Slow Cooker Sausage Stew?

As I mentioned, I loved the slightly-chewy kale in this slow cooker stew, but if you’re not a fan of kale you can use other greens like spinach, Swiss chard, mustard greens, or collards. Softer greens will not need quite so much cooking time.

What size slow cooker did I use for the slow cooker stew?

I used my Crock-Pot 5-Quart Smart-Pot Slow Cooker (affiliate link) for this recipe, but a slightly smaller slow cooker will work.

How can you make this Slow Cooker Sausage Stew lower in carbs?

You can use fewer beans and more sausage and kale to make a tasty lower-carb version of this recipe.

How to Make Slow Cooker Sausage Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Brown the sausages well in a little olive oil  (Don’t skip this step!)
2. While the sausage browns, dump the Cannellini beans into a colander placed in the sink, rinse, and let them drain.
3. When the sausage is well-browned slice it into pieces about an inch thick.
4. Add the beans, sausage slices, tomatoes, spices, and canned chicken broth (affiliate link) to the slow cooker and let it cook for about 2 1/2 hours on high (or 5 hours on low.)
5. Wash and chop the kale to make 4 cups of chopped kale.
6. Add the kale to the slow cooker and let it cook 45 minutes longer on high (or twice as long on low.)
7. I forgot to take a photo when the kale was done, but it was tender but still slightly chewy after 45 minutes.  If you’d like softer kale, let it go a bit longer.
8. Serve hot with a little Parmesan cheese sprinkled on top.

More Slow Cooker Stew Recipes with Beans:

Weekend Food Prep:

This Slow Cooker Sausage Stew recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sausage stew with this many beans would be too high in carbs for a traditional low-carb diet plan, but you can make a tasty lower-carb version of this by using more sausage and kale and fewer beans. With lower-fat turkey Italian sausage this Slow Cooker Sausage would be approved for all phases of the original South Beach Diet. Even though dried beans are a low-glycemic ingredient, remember they’re limited to 1/3 to 1/2 cup for phase one of South Beach, so adjust portion sizes accordingly.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Slow Cooker Sausage Stew was first posted in 2012, when I was doing lots of experiments in my slow cooker. The recipe was last updated with more information in 2024.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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My family loves this sausage potato soup recipe made with Italian sausage, potatoes, and kale. It reminds us of Olive Garden’s Zuppa Toscana, only lighter and just as delicious.

This sausage and potato soup is a dream for busy nights. Thanks to flavorful Italian sausage, you only need a short list of ingredients, and it comes together quickly.

Hearty, comforting, and incredibly flavorful this simple soup keeps well for leftovers the next day. For more like this, try our potato leek soup or creamy potato soup.

Key Ingredients

• Italian Sausage: Use sweet or hot Italian sausage. I usually reach for sweet Italian and then adjust the spice level with crushed red pepper flakes.
• Potatoes: I highly recommend Yukon Gold potatoes for their buttery texture and how well they hold up in the broth. Baby red or white potatoes also work beautifully.
• Onion and Garlic: These add so much flavor to the broth. I don’t add other veggies to keep the ingredient list short.
• Spices: Italian sausage already brings flavor from fennel and other spices, but I like to add more spice with oregano, red pepper flakes (optional), a bay leaf, and fresh thyme.
• Broth: Use a good-quality chicken stock or homemade broth. For store-bought, choose low-sodium and darker-colored stock for more flavor. Boxed bone broth is an easy shortcut that adds richness, or use homemade bone broth if you have it.
• Kale: Kale adds color, texture, and a bit of nutrition. You can also substitute spinach, Swiss chard, or other hearty greens.
• Cream and Parmesan Cheese: A splash of cream and some grated Parmesan stirred in at the end make the broth velvety and rich. Both are optional but add so much flavor.

Find the full recipe with measurements below.

How to Make Sausage and Potato Soup

Tip 1: Brown the sausage. The secret to this soup’s flavorful broth is browning the sausage in the pot before adding any other ingredients. It brings out the flavor and helps render a bit of fat, which the onions and garlic will cook in a bit later.

Tip 2: Soften the onions. So that they are sweet and tender, quickly sauté the onions and garlic in the pot with the browned sausage for a few minutes. This takes away their raw bite, making them really delicious in the soup.

Tip 3: Add spices, broth, and potatoes. Next comes the broth and potatoes. Simmer until the potatoes are tender. When they are, your soup is almost ready!

Tip 4: Add kale and cream. When your potatoes are tender, stir in the kale and cream and allow it to cook for a few minutes until the kale is tender and bright green. The splash of cream makes the broth silky. It’s optional, but really delicious.

More Easy Soup Recipes

Easy Sausage Potato Soup

• PREP
  10 mins
  
• COOK
  40 mins
  
• TOTAL
  50 mins
  

You will love this easy sausage and potato soup recipe. It is comforting and incredibly delicious. For the best texture, use Yukon Gold potatoes. They have thin skins, so you don’t need to peel them. The red pepper flakes are optional and add a bit of spice to the soup. If you use hot Italian sausage (spicy), you may not need them.

4 to 6 Servings

You Will Need

8 ounces bulk Italian sausage or links with the casings removed (226g)

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced, 1 tablespoon

¼ teaspoon dried oregano

¼ to ½ teaspoon crushed red pepper flakes, optional

Salt and fresh ground black pepper

1 bay leaf

2 sprigs thyme

1 ½ pounds Yukon Gold potatoes, cubed, 2 to 3 medium (680g)

5 cups chicken stock (1182ml)

¼ cup heavy cream or half-and-half, or more to taste (60ml)

4 cups chopped kale leaves with ribs removed or use baby kale

½ cup shredded parmesan cheese, optional, 1 ounce (28g)

Pinch freshly grated nutmeg

Directions

1Brown the sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and slightly crispy, about 8 to 10 minutes.

2Cook the onions: Add the onions and cook, stirring every few minutes, until they soften, 5 to 6 minutes.

3Add garlic and spices: Stir in the garlic, oregano, crushed red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Cook, stirring often, for about 1 minute until fragrant.

4Add potatoes and stock: Add the bay leaf, thyme, and potatoes. Pour in the stock, then increase the heat to medium-high and bring the soup just to a simmer (avoid a full boil). Reduce the heat to medium-low, partially cover, and simmer until the potatoes are fork-tender, about 15 minutes, stirring occasionally.

5Add cream, kale, and cheese: Uncover the pot and remove the bay leaf and thyme sprigs. Stir in the cream, kale, and parmesan cheese. Add a small pinch of nutmeg, then taste and adjust with more salt and pepper as needed. Reduce the heat to low, cover, and cook until the kale is tender and wilted, about 5 minutes more.

Adam and Joanne’s Tips

• Storing: Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight and reheat gently on the stovetop. Potatoes may soften slightly after freezing. The cream may separate when reheating, so do it over low heat or leave it out when freezing and add fresh after it has reheated.
• Thick and creamy soup: For a creamier and thicker broth, grab a potato masher and mash some of the potatoes in the pot just before adding the kale.
• Kale: The kale softens in the broth over time. If you like extra soft and tender kale, leave the lid on the pot and keep warm for 10 to 15 minutes more.
• Lighter soup: For a lightened-up version, use chicken or turkey sausage and substitute the cream for additional stock.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 cup of soup
/
Calories
268
/
Total Fat
11.5g
/
Saturated Fat
3.9g
/
Cholesterol
33.9mg
/
Sodium
639.4mg
/
Carbohydrate
26.2g
/
Dietary Fiber
2.9g
/
Sugars
9g
/
Protein
15.2g

AUTHOR:

Adam Gallagher

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This Sausage and Lentil Soup has roasted red pepper, and I love how spicy Italian Sausage adds flavor to this easy soup! And this recipe uses a generous amount of sausage and roasted peppers and not many lentils, so it’s surprisingly low in carbs!

PIN the Sausage and Lentil Soup to try it later!

This delicious Sausage and Lentil Soup is something I love to pull out of the freezer for an easy dinner, and it’s starting to feel like soup season in the northern hemisphere! And even though lentils have some carbs, this is definitely a carb-conscious soup with lots of sausage and peppers and not that many lentils. When I updated the recipe a few years ago I ended up using a whole package (19.5 oz.) of Italian sausage so there would be more sausage than lentils.

And lentils are high in fiber too, so with only one cup of dried lentils in six servings this soup would be a good choice for low-carb eaters. I love sausage, lentils, peppers, and all the other flavors in this soup, hope you enjoy trying it!

(This recipe was adapted to be a lower-carb version of Sausage, Lentil, and Tomato Soup. If anyone was a fan of that older recipe you can find the printer-friendly version back in the archives by using that link.)

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

How low in carbs is this Sausage and Lentil Soup?

This easy soup recipe with lots of sausage and peppers and only a small amount of lentils has only 10 net carbs per serving, with 8 grams of protein!

What red pepper did I use for Sausage and Lentil Soup?

I used roasted red pepper from a jar for this soup recipe, which made it quick and easy to get on the table! You can also use diced fresh red bell peppers; just add them a bit earlier in the cooking time.

Can you use red lentils for this soup?

I love red lentils (affiliate link) in soup and if you wanted to use them in this sausage lentil soup recipe they would cook a bit more quickly than the brown ones.

Can you freeze the Sausage and Lentil Soup?

I love stockpiling soup in the freezer during the winter, and this soup is great to freeze in individual containers and pull out later for a quick meal.

How to make Sausage and Lentil Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Brown the sausage well and put it in the soup pot. (I used to use turkey Italian sausage for this soup, but now I can’t find that very often and pork sausage will also be delicious. Use either sweet or hot Italian sausage, whichever you prefer.)
2. Brown the onions and add to the soup pot with the chicken stock or broth, lentils, ground fennel, dried thyme, and dried sage.
3. Drain the roasted red peppers into a colander.
4. Let the soup simmer until the lentils are tender, about 45 minutes.
5. When the lentils are tender, chop the red peppers and add to the soup.
6. Then let soup simmer about 45 minutes more, or until lentils are as soft as you prefer and flavors are well blended.
7. Season the Sausage and Lentil Soup with salt and fresh-ground black pepper and serve hot.

Make it a Carb-Conscious Meal:

Easy Sausage and Lentil Soup would taste great served with one of these tasty low-carb breads:

Weekend Food Prep:

This recipe for soup with sausage, peppers, and lentils has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Sausage and Lentil Soup has a lot of sausage and red peppers and a small amount of lentils, so it’s not much of a splurge for low-carb diets, but not low enough in carbs for strict Keto. With turkey Italian Sausage, this would be acceptable for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
This delicious lentil soup with sausage was first posted in 2007 and I’ve enjoyed it so many times since then.  The recipe was last updated with more information and a adapted to be a slightly lower-carb version in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link