crock pot soup in bowls with bread and cheese

Spring Veggie "Kitchen Sink" Crock Pot Soup

A cross between ham/bean and Italian wedding, this crock pot soup has everything but the kitchen sink! Packed with kale, kohlrabi, arugula, spring onions, garlic, orange carrots, white carrots and chicken sausage, this delicious slow-cooked crock pot soup is the perfect way to decrease waste and use up the leftover ham bone from Easter!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 12 servings
Calories 304 kcal


  • 1 leftover ham bone with approx 3 cups ham attached or 2 packs salt pork, chopped
  • 6 spring onions or small leeks or 1 large leek
  • 2 whole kohlrabi
  • 4 cloves garlic
  • 3 cups carrots I used white and orange
  • 1 bunch kale
  • 3 cups arugula
  • 16 oz chicken sausage
  • 1 cup water divided
  • 2 cans cannellini beans rinsed and drained
  • 1 48oz Low Sodium Chicken Broth plus 1 to 2 cups when adding pasta
  • 2 cups ditalini pasta


  1. Slice the onions and carrots. Dice garlic. Prep Kohlrabi (see paragraph above), reserving leaves (discard kohlrabi stems from leaves). Break down greens into smaller pieces. Place in colander and rinse everything well. 

  2. In a very large skillet, saute chicken sausage over medium-high heat, breaking down into small pieces. 

  3. Add half the veggies to the pan along with 1/2 cup water to steam. Cook until veggies start to break down into a smaller size. Add remaining veggies and water and repeat. You may need to do this in 2 batches depending on the size of your pan. 

  4. Add veggies into crock pot, pouring over ham. Drain and rinse beans and place on top of veggies. Pour 48 oz low sodium chicken broth over veggie mix. Cook on low for 8 hours or high for 4 hours. 

  5. Approx 45 min before serving, remove ham bone. Add pasta to crock pot and additional chicken broth if needed. Turn heat to high and mix well. Cook until pasta is al dente. Remove any remaining ham from bone and cut into bite-sized pieces. Return meat to pot and stir well. 

  6. Serve warm with a sprinkle of fresh parmesan cheese if desired!

Recipe Notes

If a ham bone is unavailable, you can sub for ham hocks or 2 packs of diced salt pork

This recipe makes a large amount, but freezes well! Place in a freezer bag to have dinner already made for the following week!

Nutrition Facts
Spring Veggie "Kitchen Sink" Crock Pot Soup
Amount Per Serving
Calories 304 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Cholesterol 12mg 4%
Sodium 764mg 32%
Potassium 407mg 12%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 4g
Protein 23g 46%
Vitamin A 154%
Vitamin C 73%
Calcium 6%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.