The Crockpot Tuscan Sausage Soup Recipe is an absolute game changer when it comes to cozy, comforting meals that feel gourmet without the fuss. This rich, flavorful soup combines savory Italian sausage, wholesome greens, sun-dried tomatoes, and a creamy broth that simmers to perfection over hours in the crockpot. It’s the kind of dish that warms you up from the inside out and fills your home with the most irresistible aromas, making it an instant favorite for family dinners or to impress guests with minimal effort.
Ingredients You’ll Need
Gathering a handful of simple yet vibrant ingredients, this recipe balances hearty sausage with bright veggies and creamy goodness. Each component plays an essential role in building the rich layers of flavor and the soup’s inviting texture.
- 2 lbs ground mild Italian sausage: Provides the savory, spiced foundation that makes the soup truly hearty.
- 2 large onions, chopped: Adds natural sweetness and depth to the broth when slow-cooked.
- 6 cloves garlic, minced: Intensifies the soup’s aroma and gives a subtle punch of flavor.
- 2 tsp dried oregano: Infuses an earthy, herbal note native to Tuscan cuisine.
- 1 cup sun-dried tomatoes, drained & chopped: Offers sweet-tart bursts and vibrant color that brighten the dish.
- 12 cups chicken broth: Forms the flavorful, savory base for the soup’s comforting broth.
- 3 cups spinach, chopped: Adds freshness and a lovely, leafy texture just before serving.
- 1 ½ cups heavy cream: Creams up the soup beautifully, turning it silky and luscious.
- ½ cup freshly grated Parmesan cheese (for serving): Provides a salty, nutty finish that melts perfectly on top.
How to Make Crockpot Tuscan Sausage Soup Recipe
Step 1: Browning the Sausage
Start by cooking the ground mild Italian sausage in a skillet over medium heat. It’s important to brown the sausage thoroughly and drain the excess fat to keep the soup from becoming greasy while still locking in those rich, meaty flavors.
Step 2: Combining Ingredients in the Crockpot
Once the sausage is ready, transfer it to your crockpot along with the chopped onions, minced garlic, dried oregano, chopped sun-dried tomatoes, and chicken broth. Give everything a good stir to marry the flavors early on, which will deepen during slow cooking.
Step 3: Slow Cooking to Perfection
Cover the crockpot and set it on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow simmer lets the ingredients meld, developing that classic Tuscan richness throughout the soup’s broth.
Step 4: Adding Spinach and Cream
About 30 minutes before serving, stir in the chopped spinach and heavy cream. This step brightens the soup with fresh greens while adding luscious creaminess, creating a gorgeous balance between hearty and fresh.
Step 5: Serving with Parmesan
Allow the soup to warm through after adding the cream and spinach, then ladle it into bowls. Don’t forget a generous sprinkle of freshly grated Parmesan cheese on top—it adds a savory, melting touch that’s utterly irresistible.
How to Serve Crockpot Tuscan Sausage Soup Recipe
Garnishes
Elevate your soup experience with more than just Parmesan. Consider adding a drizzle of good quality olive oil, a sprinkle of crushed red chili flakes for a little heat, or a handful of fresh basil or parsley to brighten the flavors and presentation.
Side Dishes
This soup pairs beautifully with crusty artisan bread or garlic breadsticks for dipping. A light green salad or roasted vegetables also complement the soup’s richness without overpowering its delicate Tuscan flavors.
Creative Ways to Present
For a rustic charm, serve the soup in mini bread bowls or shallow soup plates garnished with a Parmesan crisp. Hosting a casual dinner? Offer a toppings bar with shaved Parmesan, fresh herbs, and crushed pepper flakes for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
The Crockpot Tuscan Sausage Soup Recipe keeps well in the fridge for up to four days when stored in an airtight container. The flavors actually deepen overnight, making it a fantastic make-ahead meal.
Freezing
This soup freezes beautifully. Portion it out into freezer-safe containers or heavy-duty zip bags, leaving room for expansion. Freeze for up to three months and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You might want to add a splash of chicken broth or water if the soup has thickened too much during storage.
FAQs
Can I use spicy Italian sausage instead of mild?
Absolutely! Swapping in spicy Italian sausage will give the soup an exciting kick. Just be mindful of your heat preference and maybe tone down other spices accordingly.
Is there a vegetarian version of this soup?
Yes, you can substitute the sausage with plant-based sausage alternatives or hearty vegetables like mushrooms and white beans. Use vegetable broth instead of chicken broth for a vegetarian-friendly meal.
Can I add other vegetables to the soup?
Definitely! Feel free to toss in chopped carrots, celery, or even diced potatoes for extra texture and nutrition. Just adjust cooking times accordingly to ensure everything is tender.
What if I don’t have a crockpot? Can I make this on the stove?
You can! Brown the sausage and sauté veggies in a large pot, then add broth and simmer gently for about an hour. Add spinach and cream at the end, just like in the crockpot method.
How do I prevent the cream from curdling when reheating?
Reheat the soup slowly on low heat and stir constantly. Avoid boiling after adding the cream, as high heat can cause it to curdle. Adding cream towards the end of cooking also helps maintain its smoothness.
Final Thoughts
This Crockpot Tuscan Sausage Soup Recipe is truly a winner for those who crave a delicious and satisfying meal with minimal hassle. Whether it’s a chilly weeknight or a weekend gathering, this soup shines with its blend of comforting flavors and creamy texture. Give it a try and watch it become your go-to recipe for warm, soul-soothing dinners that everyone will rave about.
Print
Crockpot Tuscan Sausage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Description
This Crockpot Tuscan Sausage Soup is a hearty and comforting meal, featuring savory Italian sausage, aromatic garlic and onions, flavorful sun-dried tomatoes, and creamy spinach enriched with heavy cream. Slow-cooked to perfection in a crockpot, it offers a rich, savory broth ideal for a family dinner or meal prep.
Ingredients
Main Ingredients
- 2 lbs ground mild Italian sausage, cooked & drained
- 2 large onions, chopped
- 6 cloves garlic, minced
- 2 tsp dried oregano
- 1 cup sun-dried tomatoes, drained & chopped
- 12 cups chicken broth
- 3 cups spinach, chopped
- 1 ½ cups heavy cream
For Serving
- ½ cup freshly grated Parmesan cheese
Instructions
- Brown the Sausage: In a skillet over medium heat, cook the ground mild Italian sausage until fully browned and cooked through. Once done, drain the excess fat to prevent greasiness in the soup.
- Combine Ingredients in Crockpot: Transfer the cooked sausage to the crockpot. Add the chopped onions, minced garlic, dried oregano, chopped sun-dried tomatoes, and chicken broth. Stir all ingredients thoroughly to ensure even flavor distribution.
- Slow Cook the Soup: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, allowing the flavors to meld and develop fully.
- Add Spinach and Cream: About 30 minutes before serving, stir in the chopped spinach and heavy cream. This will allow the spinach to wilt gently and the cream to warm through, adding richness to the soup.
- Serve with Parmesan: Once warmed, ladle the soup into bowls and top each serving with a generous sprinkle of freshly grated Parmesan cheese for an extra burst of flavor.
Notes
- For a spicier version, substitute mild Italian sausage with hot Italian sausage.
- Sun-dried tomatoes packed in oil will add more depth; just drain before chopping.
- If you prefer a thicker soup, you can reduce the amount of chicken broth or simmer uncovered for 30 minutes before adding cream and spinach.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely for up to 2 months.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though this will slightly reduce creaminess.
