Description
A hearty and creamy Crockpot Tuscan Sausage Soup featuring savory Italian sausage, fresh spinach, and sun-dried tomatoes simmered slowly in a rich chicken broth, finished with heavy cream and Parmesan cheese. Perfect for a comforting meal with minimal prep.
Ingredients
Scale
Meat
- 2 lbs ground mild Italian sausage, cooked & drained
Vegetables & Herbs
- 2 large onions, chopped
- 6 cloves garlic, minced
- 2 tsp dried oregano
- 1 cup sun-dried tomatoes, drained & chopped
- 3 cups spinach, chopped
Liquids & Dairy
- 12 cups chicken broth
- 1 ½ cups heavy cream
- ½ cup freshly grated Parmesan cheese (for serving)
Instructions
- Brown the sausage: In a skillet over medium heat, brown the ground mild Italian sausage until fully cooked and no longer pink. Drain any excess fat to keep the soup from becoming greasy.
- Combine ingredients in crockpot: Add the cooked sausage, chopped onions, minced garlic, dried oregano, chopped sun-dried tomatoes, and chicken broth into your crockpot. Stir everything together to mix the flavors evenly.
- Slow cook the soup: Cover the crockpot and cook the soup on low for 6 to 8 hours for deep flavor development, or on high for 3 to 4 hours if you’re short on time.
- Add spinach and cream: About 30 minutes before serving, stir in the chopped spinach and heavy cream to wilt the greens gently and create a creamy texture.
- Finish and serve: Let the mixture warm through until the spinach is tender and the soup is hot. Serve the soup in bowls topped with a generous sprinkle of freshly grated Parmesan cheese for a delicious finishing touch.
Notes
- For a leaner option, you can substitute ground turkey sausage instead of pork sausage.
- If you prefer a richer flavor, increase the amount of heavy cream slightly.
- Adding fresh herbs like basil or thyme can enhance the Tuscan flavor profile.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 2 months.
- Use low-sodium chicken broth to control the salt content if preferred.
