If you’re craving a comforting, flavorful soup that feels like a warm hug on a chilly day, the Crockpot Tuscan Sausage Soup Recipe is your new best friend. This soul-satisfying dish combines savory Italian sausage with fresh spinach, sun-dried tomatoes, and a creamy broth, all slow-cooked to perfection in your crockpot. Whether you’re feeding a family or meal prepping for the week, this recipe offers luscious depth and a beautiful balance of flavors that will quickly become a staple in your rotation.
Ingredients You’ll Need
Gathering simple, fresh ingredients is half the fun and the secret to this soup’s amazing flavor. Each element brings something special: the sausage adds a rich, hearty base, the sun-dried tomatoes inject a tangy sweetness, and the spinach provides vibrant color and nutrition. Together, they build a balanced and satisfying bowl of Tuscan goodness.
- 2 lbs ground mild Italian sausage: This is the savory star of the show that gives the soup its bold, meaty foundation.
- 2 large onions, chopped: Adds earthy sweetness and layers of flavor when slow-cooked.
- 6 cloves garlic, minced: Garlic wakes up your taste buds with its unmistakable aromatic punch.
- 2 tsp dried oregano: Brings a hint of Mediterranean warmth and herbaceous notes.
- 1 cup sun-dried tomatoes, drained and chopped: Offers a concentrated burst of tangy, slightly sweet savoriness.
- 12 cups chicken broth: Creates the comforting, rich liquid base for the soup with savory depth.
- 3 cups spinach, chopped: Adds freshness, vibrant green color, and a mild, pleasant earthiness.
- 1 ½ cups heavy cream: Makes the soup luxuriously creamy, smoothing out the flavors.
- ½ cup freshly grated Parmesan cheese (for serving): The perfect finishing touch with sharp, nutty flavor and a little salty kick.
How to Make Crockpot Tuscan Sausage Soup Recipe
Step 1: Brown the Sausage
Start by heating a skillet over medium heat and cooking the ground mild Italian sausage until it’s thoroughly browned. This step builds deep flavor as the sausage caramelizes, and don’t forget to drain the excess fat for a cleaner, less greasy soup base.
Step 2: Combine Ingredients in the Crockpot
Next, add the cooked sausage along with the chopped onions, minced garlic, dried oregano, sun-dried tomatoes, and the chicken broth directly into your crockpot. Give everything a good stir so the flavors mingle right from the start.
Step 3: Slow Cook to Perfection
Cover the crockpot and let it do its magic on low heat for 6 to 8 hours, or on high for 3 to 4 hours if you’re short on time. Slow cooking lets those Italian herbs and garlic infuse the broth deeply, while the sausage slowly tenderizes, making every spoonful rich and flavorful.
Step 4: Add Spinach and Cream
About half an hour before you’re ready to eat, stir in the chopped spinach and heavy cream. The spinach wilts gently, adding vibrant color and nutrition, while the cream gives the soup a luscious silkiness that rounds out every bite beautifully.
Step 5: Serve It Up Warm and Cozy
Let the soup warm through for a few minutes after adding the cream, then ladle it into bowls. Finish each serving with a generous sprinkle of freshly grated Parmesan cheese to elevate the savory depth and add a delightful finishing touch.
How to Serve Crockpot Tuscan Sausage Soup Recipe
Garnishes
While the Parmesan cheese is essential, you might also love adding a few torn basil leaves or a drizzle of extra virgin olive oil on top for a fresh, aromatic lift. A dusting of crushed red pepper flakes can bring a bit of gentle heat as well.
Side Dishes
This soup shines when paired with crusty bread or garlic focaccia for dunking. A crisp green salad with a light vinaigrette offers a refreshing contrast to the rich and creamy Tuscan sausage soup.
Creative Ways to Present
Serve the soup in rustic bowls with a parmesan crisp perched on top for an extra layer of crunch. You could also ladle it into hollowed-out bread bowls for an impressive, cozy presentation that’s perfect for entertaining friends.
Make Ahead and Storage
Storing Leftovers
Your Crockpot Tuscan Sausage Soup Recipe makes plenty for leftovers, which taste just as amazing the next day. Store any remaining soup in airtight containers in the refrigerator for up to 4 days.
Freezing
This soup freezes well without losing its delicious flavor. Transfer cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If the soup is too thick after refrigeration or thawing, add a splash of chicken broth or water to loosen the consistency.
FAQs
Can I use spicy sausage instead of mild for this Crockpot Tuscan Sausage Soup Recipe?
Absolutely! Using spicy Italian sausage will give the soup a bolder kick and add a nice layer of heat, so feel free to adjust based on your preference.
Is it possible to make this soup in a regular pot instead of a crockpot?
Yes, you can simmer all the ingredients on the stove over low heat for about an hour. Just brown the sausage first, then combine everything and let it simmer until flavors develop.
Can I substitute the heavy cream with something lighter?
If you want a lighter option, try using half-and-half or whole milk, though the soup will be less creamy and rich. Coconut milk can work too if you want a dairy-free version, but it will add a subtle coconut flavor.
What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, chopped roasted red peppers or cherry tomatoes can add a bit of sweetness, but the flavor won’t be quite as concentrated or tangy.
Will this soup keep well if I freeze it with the cream added?
It’s best to add the heavy cream fresh after thawing because cream can sometimes separate when frozen. You can freeze the base soup and stir in cream when reheating for the best texture.
Final Thoughts
There is nothing quite as satisfying as coming home to a warm bowl of this Crockpot Tuscan Sausage Soup Recipe that feels like a little slice of Italy. It’s incredibly easy to make, packed with flavor, and perfect for feeding a crowd or meal prepping for busy days. Once you try it, you’ll be reaching for this recipe again and again to cozy up your weeknight dinners.
Print
Crockpot Tuscan Sausage Soup Recipe
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 8 servings 1x
Description
This hearty Crockpot Tuscan Sausage Soup combines flavorful Italian sausage with sun-dried tomatoes, spinach, and a creamy broth. Slow-cooked to perfection, it offers a comforting blend of savory spices and rich textures, perfect for an easy and satisfying meal.
Ingredients
Sausage and Base
- 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
Greens and Cream
- 3 cups spinach, chopped
- 1 ½ cups heavy cream
Garnish
- ½ cup freshly grated Parmesan cheese (for serving)
Instructions
- Brown the sausage: In a skillet over medium heat, cook the ground mild Italian sausage until it is browned and cooked through. Drain any excess fat to keep the soup from becoming greasy.
- Combine ingredients in crockpot: Add the cooked sausage, chopped onions, minced garlic, dried oregano, chopped sun-dried tomatoes, and chicken broth into the crockpot. Stir everything together to distribute the flavors evenly.
- Slow cook the soup: Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This slow cooking allows the flavors to meld and the ingredients to become tender.
- Add spinach and cream: About 30 minutes before serving, stir in the chopped spinach and heavy cream. Let the soup warm through to allow the spinach to wilt and the cream to blend smoothly.
- Serve: Ladle the hot soup into bowls and garnish with a generous sprinkle of freshly grated Parmesan cheese for added richness and flavor.
Notes
- For a less rich version, substitute heavy cream with half-and-half or whole milk.
- You can use hot Italian sausage if you prefer a spicier soup.
- Sun-dried tomatoes packed in oil can add extra flavor; just drain them well before adding.
- Leftovers keep well in the refrigerator up to 3 days and reheat nicely.
- For extra thickness, add a tablespoon of cornstarch mixed with cold water in the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
