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
Scale
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.
