Description
A delicious and hearty slow cooker stew made with Italian sausage, tomatoes, and kale.
Ingredients
Scale
- 19 oz. package Italian sausage
- 1 T olive oil
- 28 oz. cans petite diced tomatoes, not drained
- 2 T minced garlic
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. ground fennel
- 2 tsp. Spike Seasoning
- 3 cups canned chicken broth
- 2 cups frozen cauliflower rice
- 1 bunch kale
Instructions
- Heat olive oil in a frying pan and brown the sausage until it’s starting to get firm, but not fully cooked.
- Cut the partially-cooked sausage lengthwise into two pieces, and then cut those into smaller pieces.
- Put the smaller pieces back into the frying pan and cook until sausage is well-browned.
- Add the browned sausage pieces, canned tomatoes, spices, chicken broth, and cauliflower rice to the slow cooker.
- Let it cook for about 2 1/2 hours on high (or 5 hours on low).
- First cut the ribs away from the kale and discard.
- Chop the kale into small pieces. If needed, wash the kale and spin dry in a salad spinner (or dry with paper towels).
- Add kale to the slow cooker and let it cook another hour on high (or twice as long on low).
- Serve Slow Cooker Sausage Stew hot, with a little Parmesan cheese sprinkled on top if desired.
- This stew will reheat well in the microwave or in a pan on the stove.
- Leftovers can be frozen.
Notes
- If you have a package of sausage with five links, that will be fine!
- If the steps to get small bites of sausage seem too time-consuming, just squeeze the sausage out of the links and cook it in olive oil until it’s cooked and starting to brown, breaking it apart as it cooks.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg