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Slow Cooker Tuscan Sausage Soup

Slow Cooker Tuscan Sausage Soup is a creamy soup full of Italian sausage, potatoes, carrots, and kale. It’s loaded with flavor and makes a rich, hearty soup for cold weather.

Slow Cooker Tuscan Sausage Soup in a bowl.

How To Serve Slow Cooker Tuscan Sausage Soup

This creamy soup is perfect for a winter meal. Since it is so loaded with veggies and sausage, serve it with some fresh bread and you have a filling meal. A salad with Creamy Italain Dressing is also a great addition.

Tuscan Sausage Soup in Slow Cooker.

How To Make

Brown and crumble the sausage and then add the onion and celery so they get a little pre-cooked. Add all the ingredients except the heavy cream and kale to the slow cooker. Cover and cook on LOW for 5 to 6 hours.

Sausage, onion, anad celery in skillet.

Recommended Equipment

Storage

Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator and can be reheated in the microwave or in a pot on the stove.

Substitutions and Variations

  • Spinach can be used instead of kale.
  • Add crumbled, cooked bacon for extra flavor.
  • Use russett potatoes instead of red potatoes
  • Dried Italian seasoning or dried basil can be used instead of oregano.
  • Use “Hot” Italian sausage for extra heat. Use “mild” for less heat.
Slow Cooker Tuscan Sausage Soup in a bowl.

More Slow Cooker Soup Recipes

Slow Cooker Tuscan Sausage Soup

Slow Cooker Tuscan Sausage Soup is a creamy soup full of Italian sausage, potatoes, carrots, and kale.
PREP: 15 mins
COOK: 6 mins
SERVINGS: 6

Ingredients

  • 1 pound hot Italian sausage
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 medium carrot, peeled and sliced
  • 4 red potatoes, diced
  • 5 1/2 cups chicken broth
  • 3/4 cup heavy cream
  • 6 cups chopped kale
  • freshly grated or shredded Parmesan cheese

Instructions

  • Brown and crumble sausage in a large nonstick skillet. Drain the grease off.
    Add the onion and celery and cook 3 minutes.
  • Transfer sausage mixture to a 6-quart slow cooker.
    Add garlic, oregano, black pepper, red pepper flakes, carrots, potatoes, and chicken broth.
  • Cover and cook on LOW for 5 to 6 hours.
  • Stir in heavy cream and kale. Cover and cook another 5 to 10 minutes.
  • Check for seasoning and add salt and pepper to taste.
    Serve with Parmesan cheese.

Nutrition

Calories: 502kcal
Course: Soup
Cuisine: American
Keyword: sausage, slow cooker

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