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Italian Fall Soup


  • 1 lb. Italian sausage
  • 4 medium russet potatoes, chopped
  • 1 yellow onion, chopped
  • 2 T. garlic, minced
  • 1 cup white wine
  • 32 oz. chicken broth
  • 1 bunch kale or chard, chopped
  • 1 cup half & half
  • 2 T. flour

Cooking Instructions:

  • Brown and crumble up the sausage over medium-high heat.
  • Place sausage, potatoes, onion, garlic, wine and broth in the slow cooker.
  • Cook on high 3-4 hours or low 5-6 hours until potatoes are soft.

30 minutes before serving

  • Mix flour into the cream, careful to avoid lumps.
  • Add cream and kale to the slow cooker, stirring well.
  • Cook for 30 minutes on high until thickened.
  • Add salt, pepper and a pinch of cayenne to taste.

Recipe Notes

Looking for a quick, hearty and delicious slow cooker soup to have ready after that chilly day outside this fall? Try this dish and savor some of the season’s coziest flavors.

Serve with a green salad and some fresh Pugliese

Suggested Wine Pairing

Bogle Old Vine Zinfandel

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