Rustic and hearty Slow Cooker Tuscan Sausage and White Bean Soup recipe. Delicious slow cooker sausage and kale soup ready to comfort you on a cold night.
Cover and cook on high for 3-4 hours or low for 6-7.
Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.
For less salt, drain and rinse both cans of cannellini beans before pureeing one can with a little water.
To prevent curdling, temper the half and half before adding to the soup by adding a little bit of the hot liquid to it before stirring it into the slow cooker crock.