
Slow Cooker Creamy Tuscan Sausage Soup
This comforting and flavorful soup features Italian sausage, Tuscan-inspired herbs, and a creamy broth, all cooked low and slow for maximum flavor. Perfect for a chilly evening!
by Shannon WilliamsIngredients
- •1 lb Italian sausage (removed from casings)
- •1 medium Onion (diced)
- •4 cloves Garlic (minced)
- •6 cups Chicken broth
- •1 can Diced tomatoes ((28 oz), undrained)
- •1 cup Sun-dried tomatoes (oil-packed, drained and chopped)
- •5 oz Fresh spinach (roughly chopped)
- •1 cup Heavy cream
- •1 cup Parmesan cheese (grated, plus more for garnish)
- •1 tsp Dried oregano
- •1 tsp Dried basil
- •to taste Salt
- •to taste Black pepper
Instructions
- 1
Brown the Italian sausage in a skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
- 2
Transfer the browned sausage to a slow cooker. Add the diced onion and minced garlic.
- 3
Pour in the chicken broth and add the diced tomatoes (undrained), sun-dried tomatoes, dried oregano, dried basil, salt, and pepper.
- 4
Cover and cook on low for 7 hours or on high for 3-4 hours.
- 5
Stir in the fresh spinach and heavy cream. Cook for another 15 minutes, or until the spinach is wilted and the soup is heated through.
- 6
Stir in the grated Parmesan cheese. Serve hot, garnished with extra Parmesan cheese if desired.
Chef's Tips
- 💡For a spicier soup, use hot Italian sausage.
- 💡You can substitute kale for spinach. Add it at the same time as the spinach.
- 💡To make this soup even richer, stir in a tablespoon of mascarpone cheese along with the Parmesan.
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