Slow Cooker Creamy Tuscan Sausage Soup

• •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. 1

   Brown the Italian sausage in a skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.

2. 2

   Transfer the browned sausage to a slow cooker. Add the diced onion and minced garlic.

3. 3

   Pour in the chicken broth and add the diced tomatoes (undrained), sun-dried tomatoes, dried oregano, dried basil, salt, and pepper.

4. 4

   Cover and cook on low for 7 hours or on high for 3-4 hours.

5. 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. 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.