Go Back
- 1 pound Italian sausage (choose sweet or spicy) - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 can (14.5 oz) diced tomatoes (with juices) - 1 cup baby spinach, roughly chopped - 1 cup heavy cream - 2 carrots, sliced - 2 celery stalks, diced The main ingredients form the base of your soup. The Italian sausage adds rich flavor. Onions and garlic give a sweet and savory kick. The chicken broth and diced tomatoes create a hearty liquid. Carrots and celery add crunch and color. Finally, the spinach and heavy cream turn the soup creamy. - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste Herbs and seasonings elevate your soup. Oregano and basil give it that Italian flair. Salt and pepper help bring out the flavors. Adjust these to suit your taste. - 1 cup shredded Parmesan cheese Parmesan cheese adds a nice touch. It melts into the soup, making it creamy and rich. This cheese also enhances the savory notes. You can add more if you love cheese. Enjoy the mix of flavors and textures in this delicious soup. It’s a cozy meal that warms you up! To start, heat a large skillet over medium heat. Add the Italian sausage and cook it. Use a wooden spoon to break it apart. Cook until it turns brown, about 5 to 7 minutes. This step adds great flavor. After browning, drain any extra fat. Transfer the sausage to your slow cooker. Now, it’s time to layer your ingredients. First, add the browned sausage to the slow cooker. Next, toss in the diced onion and minced garlic. Then, add the sliced carrots and diced celery. These veggies bring color and nutrition. Finally, pour the chicken broth over everything. Include the can of diced tomatoes, juices and all. Stir to mix. Cover the slow cooker with its lid. You can choose to cook on low for 6 to 7 hours. This makes the soup rich and tasty. If you're short on time, set it to high for 3 to 4 hours. Both options work well, but low heat gives better flavor. About 30 minutes before serving, it's time for the finishing touches. Stir in the chopped spinach and heavy cream. This makes the soup creamy and vibrant. Mix well to combine all flavors. Cover and let it cook for 30 more minutes. Right before serving, add the shredded Parmesan cheese. Stir until it melts into the soup. Taste and adjust with salt and pepper if needed. To boost flavor, consider adding white wine. Just a splash can make a big difference. You can also toss in a bay leaf while cooking. This adds depth to the soup. After cooking, remove the bay leaf before serving. If you like heat, add red pepper flakes for a spicy kick. Fresh herbs like basil or parsley can enhance the dish's aroma and taste. Don't skip tasting as you go. Adjust salt and pepper to suit your preferences. For a beautiful presentation, ladle the soup into bowls. Top each bowl with extra Parmesan cheese. A sprinkle of fresh basil or parsley adds color. You can also serve this soup with crusty bread. This combination creates a hearty meal. A simple side salad pairs nicely too. It balances the flavors and adds freshness. Watch out for overcooking the soup. If you cook it too long, the vegetables can turn mushy. Stir the soup gently to keep the veggies intact. Don't forget to drain excess fat from the sausage. This keeps the soup creamy, not greasy. Lastly, remember to check the seasoning before serving. This step ensures the flavors shine bright. {{image_4}} You can change the sausage for turkey or chicken sausage. This keeps the soup light but tasty. If you don’t have chicken broth, vegetable broth works well too. You can even use water, but add more herbs for flavor. If you need a gluten-free soup, use gluten-free sausage. Check the broth too, as some brands add gluten. For a dairy-free soup, swap heavy cream for coconut milk. This adds a sweet touch and keeps it creamy. Do you like heat? Choose spicy Italian sausage for a kick. You can also add red pepper flakes if you want. For a milder soup, stick with sweet sausage. Adding fresh herbs like basil or parsley can brighten the dish. Try rosemary or thyme for a different twist. To store leftovers of your soup, let it cool first. Divide the soup into airtight containers. This helps keep it fresh. Store it in the fridge for up to three days. When reheating, check that it is hot throughout before serving. This ensures safety and keeps the flavors intact. To freeze the soup, use freezer-safe containers. Make sure to leave some space at the top, as the soup will expand. Seal the containers well to prevent freezer burn. You can freeze the soup for up to three months. When ready to eat, thaw it in the fridge overnight for best results. Reheat the soup either in the microwave or on the stovetop. For the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This helps it heat evenly. For stovetop, pour the soup into a pot over medium heat. Stir often until it’s hot. Both methods work well, but the stovetop may keep the texture better. Yes, you can use frozen ingredients in this soup. Frozen Italian sausage works well. Just remember to thaw it first for even cooking. For vegetables, frozen carrots and spinach are great options. They add flavor and nutrition without the need for chopping. If you use frozen veggies, add them later in the cooking process. This keeps them from getting mushy. This soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. When you want to eat it again, check for any signs of spoilage. If it smells or looks off, it’s best to throw it out. Reheating is easy. Just warm it on the stove or in the microwave until hot. You can make this soup on the stovetop too! Start by browning the sausage in a large pot. After that, add the onion, garlic, carrots, and celery. Cook until soft. Next, pour in the chicken broth and tomatoes. Bring it to a boil. Then, lower the heat and let it simmer for about 30 minutes. Finally, stir in the spinach, cream, and cheese just like in the slow cooker version. This blog post covered all the key steps to make a delicious Italian sausage soup. We discussed ingredients like Italian sausage, fresh veggies, and flavorful herbs. You learned how to brown the sausage, combine everything in a slow cooker, and add that special touch with cream and cheese. Remember the tips on serving and common mistakes to avoid. Cooking can be fun, and this soup is easy to make. With a few tweaks, you can make it your own. Enjoy your cooking journey and savor every bowl!

Slow Cooker Creamy Tuscan Sausage Soup

Warm up your kitchen with this Slow Cooker Creamy Tuscan Sausage Soup! Packed with flavorful Italian sausage, rich heavy cream, and fresh vegetables, this comforting soup is perfect for chilly days. Just brown the sausage, throw all the ingredients in the slow cooker, and let it simmer to perfection. Ready in just a few hours, it’s a hearty dish your family will love. Click through for the full recipe and make your next meal a winner!
Print Recipe Pin Recipe

Ingredients
  

1 pound Italian sausage (choose between sweet or spicy, casings removed)

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 can (14.5 oz) diced tomatoes (including juices)

1 cup baby spinach, roughly chopped

1 cup heavy cream

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup shredded Parmesan cheese

2 carrots, sliced

2 celery stalks, diced

Instructions
 

Brown the Sausage: In a large skillet set over medium heat, add the Italian sausage and cook until it’s nicely browned and crumbled, about 5-7 minutes. Once cooked, drain any excess fat and set aside.

    Combine Ingredients in Slow Cooker: Transfer the browned sausage into the slow cooker. Add the diced onion, minced garlic, sliced carrots, and diced celery.

      Pour in Liquids: Carefully pour the chicken broth over the mixture, followed by the can of diced tomatoes with all their juices. Stir everything together until well mixed.

        Season the Soup: Sprinkle in the dried oregano, dried basil, salt, and pepper. Stir again to ensure all herbs and spices are evenly distributed.

          Set the Cooking Time: Cover the slow cooker with its lid. Cook on low for 6-7 hours or on high for 3-4 hours, depending on your schedule.

            Add Final Ingredients: Approximately 30 minutes before you’re ready to serve the soup, stir in the chopped spinach and the heavy cream. Mix thoroughly, cover the slow cooker again, and continue to cook.

              Incorporate Cheese: Just before serving, stir in the shredded Parmesan cheese until it melts and creates a creamy texture. Taste and adjust seasoning with additional salt and pepper if desired.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6

                  - Presentation Tips: Ladle the soup into bowls and top with extra Parmesan cheese and fresh basil or parsley for a vibrant touch. Serve alongside crusty bread for a satisfying and hearty meal.