Slow Cooker Tuscan Sausage Soup (Creamy & Easy!)

This Slow Cooker Tuscan Sausage Soup is pure comfort food made incredibly easy! It’s a hearty, creamy, and flavor-packed soup inspired by Tuscan flavors, featuring savory Italian sausage, tender potatoes, earthy mushrooms, and nutritious kale, all simmered together in a rich, seasoned broth. I absolutely love using my slow cooker for soups like this Tuscan Sausage Soup, especially on busy days. You can do a quick prep step or just throw everything in, and hours later, you have a delicious, warming meal ready to go. It’s perfect for a satisfying dinner, even on these pleasant mid-April evenings!

Why You’ll Love This Slow Cooker Tuscan Sausage Soup

• Easy Slow Cooker Meal: Minimal effort required – the slow cooker does the heavy lifting!
• Rich and Creamy: Heavy cream and Parmesan (as garnish) create a satisfyingly rich texture.
• Hearty and Flavorful: Packed with sausage, potatoes, mushrooms, and kale, infused with Italian seasonings.
• Comfort Food: A warm, comforting soup perfect for cooler weather or whenever you crave a satisfying meal.
• Customizable: Easy to adjust ingredients based on preference or what you have on hand.

Ingredients for Crock-Pot Tuscan Sausage Soup

Here’s what you’ll need to make this delicious and easy slow cooker soup. The full list with measurements is in the recipe card below.

Main Ingredients

• Hot Italian sausage, casings removed (or turkey sausage) (Meat)
• Large onion, chopped (Vegetable)
• Celery stalk, chopped (Vegetable)
• Garlic cloves, minced (Aromatic)
• Russet potatoes, cut into 1/2 inch cubes (Vegetable)
• Baby bella mushrooms, sliced (Fungi)
• Chopped kale (Vegetable)
• Low-sodium chicken broth (Liquid)
• Heavy whipping cream (Dairy)

Seasoning & Garnish

• Dried oregano (Herb)
• Crushed red pepper flakes (Spice)
• Freshly ground black pepper (Spice)
• Salt (Seasoning)
• Freshly grated Parmesan (for serving) (Dairy)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the hearty flavors of this Slow Cooker Tuscan Sausage Soup, but here are some tasty variations:

• Add White Beans: Stir in a can of drained and rinsed cannellini or Great Northern beans along with the kale for extra protein and fiber.
• Different Greens: Use spinach or Swiss chard instead of kale (add spinach at the very end as it wilts quickly).
• Make it Spicier: Use hot Italian sausage and add more red pepper flakes.
• Add Sun-Dried Tomatoes: Stir in some chopped oil-packed sun-dried tomatoes for an extra layer of flavor.
• Lighter Version: Use half-and-half or evaporated milk instead of heavy cream for a slightly lighter broth.

How to Make Slow Cooker Tuscan Sausage Soup

Let me show you how incredibly easy it is to make this Slow Cooker Tuscan Sausage Soup:

Brown Sausage & Veggies (Optional but Recommended)

1. (This step is optional but adds flavor and removes excess fat) In a skillet, I add the Italian sausage (casings removed) and cook over medium heat, stirring occasionally and breaking up the meat, until the sausage is browned and cooked through.
2. I drain the fat drippings from the pan.
3. I add the chopped onion and celery to the skillet with the sausage and continue cooking for 2 or 3 minutes, stirring regularly, until the vegetables soften slightly.

Combine Ingredients in Slow Cooker

1. I transfer the cooked sausage, onion, and celery mixture to the insert of my slow cooker. (If I skipped the browning step, I add the raw sausage, onion, and celery directly to the slow cooker now).
2. In a separate bowl, I combine the heavy whipping cream with the minced garlic, dried oregano, crushed red pepper flakes, and black pepper.
3. I add the cubed potatoes and sliced mushrooms to the slow cooker.
4. I pour the chicken broth over the ingredients in the slow cooker.
5. Then, I pour the seasoned whipping cream mixture over everything. I add more broth if necessary to ensure the ingredients are mostly covered.

Slow Cook

1. I cover the slow cooker and set it to cook on high for 4 hours or on low for 6 hours.

Finish the Soup

1. Once the cooking time is over and the potatoes are tender, I stir in the chopped kale.
2. I give it a quick stir and let it heat through for another 10-15 minutes on low (or just with the residual heat if the kale wilts quickly), until the kale is just wilted and the sauce is smooth.
3. I taste the Tuscan Sausage Soup and adjust the seasoning with salt and pepper to taste.

Serve

1. Garnish
2. Serve immediately

Tips and Tricks for the BEST Slow Cooker Soup

Here are my secrets for making this Slow Cooker Tuscan Sausage Soup truly exceptional:

• Brown Sausage First (Optional): While you can dump everything in, browning the sausage and sautéing the onions first builds a deeper flavor profile and allows you to drain excess fat.
• Cut Potatoes Uniformly: Cut the potatoes into similar ½-inch cubes so they cook evenly and become tender at the same time.
• Add Kale at the End: Stirring in the kale during the last 15-30 minutes prevents it from becoming overcooked and mushy, preserving its texture and color.
• Use Full-Fat Cream: Heavy whipping cream provides the richest, most satisfying texture for this creamy soup.
• Fresh Parmesan: Topping with freshly grated Parmesan cheese just before serving adds a wonderful salty, umami finish.

How to Serve

This Slow Cooker Tuscan Sausage Soup is a hearty meal in a bowl! Serve it hot, garnished with:

• Freshly grated Parmesan cheese
• Extra crushed red pepper flakes (if you like heat!)
• Fresh chopped parsley or basil

It’s also fantastic served with:

• Crusty bread for dipping
• A simple side salad

Make Ahead and Storage

This soup is great for making ahead! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and become even better the next day. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Avoid boiling vigorously during reheating.

FAQs about Slow Cooker Tuscan Sausage Soup

• Can I use different types of sausage?
  • Yes! Mild Italian sausage, turkey sausage, or even chicken sausage would work well.
• Can I make this dairy-free?
  • You could try substituting full-fat canned coconut milk for the heavy cream and using nutritional yeast instead of Parmesan, but the flavor profile will be significantly different.
• Can I add pasta or rice?
  • It’s not traditional for this style of soup, and adding them to the slow cooker can be tricky (they can get mushy). It’s better to serve the soup over cooked rice or alongside pasta if desired.

Enjoy this warm, comforting, creamy, and incredibly flavorful Slow Cooker Tuscan Sausage Soup! It’s a perfect easy meal made right in your Crock-Pot.

Crock-Pot Tuscan Sausage Soup

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 6-8 1x
• Category: Soup, Main Course
• Cuisine: Italian-Inspired, American

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Description

This Crock-Pot Tuscan Sausage Soup is a creamy, hearty, and flavorful soup made easy in the slow cooker. Italian sausage, potatoes, mushrooms, and kale simmer in a rich broth seasoned with oregano and red pepper flakes.

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Ingredients

Scale 1x2x3x

• 1 pound (450g) Hot Italian sausage, casings removed (or mild Italian, or turkey sausage)
• 1 large yellow onion, chopped
• 1 celery stalk, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup heavy whipping cream
• 6 cups low-sodium chicken broth (plus more if needed)
• 6 medium russet potatoes, peeled and cut into 1/2-inch cubes
• 1/2 pound (220g) baby bella (cremini) mushrooms, sliced
• 4 cups chopped fresh kale (tough stems removed)
• Salt, to taste
• 1 tablespoon freshly grated Parmesan cheese, for serving (optional)

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Instructions

• Pre-Brown Sausage & Veggies (Optional but Recommended):

  • In a large skillet over medium-high heat, cook the Italian sausage (casings removed), breaking it up with a spoon, until browned and cooked through. Drain the excess fat from the pan.
  • Add the chopped onion and celery to the skillet with the sausage. Cook for 2-3 minutes, stirring regularly, until softened slightly.
  • This pre-cooking step is optional but helps remove excess grease and adds flavor. If skipping, add raw sausage (broken up), onion, and celery directly to the slow cooker.

• Prepare Cream Mixture: In a small bowl, combine the heavy whipping cream, minced garlic, dried oregano, crushed red pepper flakes, and black pepper. Stir well.

• Combine Ingredients in Slow Cooker:

  • Transfer the cooked sausage, onion, and celery (if pre-browned) to the insert of your slow cooker. If not pre-browning, add the raw sausage (broken up), onion, and celery now.
  • Add the cubed potatoes, sliced mushrooms, and chicken broth to the slow cooker.
  • Pour the prepared whipping cream mixture over the ingredients. Stir gently to combine. Add more broth if necessary to ensure ingredients are mostly covered.

• Slow Cook: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, or until the potatoes are tender.

• Add Kale: Once the cooking time is over and the potatoes are tender, stir in the chopped kale. Cover and cook on high for another 10-15 minutes, or just until the kale has wilted.

• Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls. Garnish with freshly grated Parmesan cheese and more red pepper flakes, if desired. Serve hot.

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Notes

• Sausage: Hot or mild Italian sausage works well. Turkey sausage can be substituted for a lighter option. Remove casings before cooking.
• Pre-Browning (Optional): Browning the sausage and sautéing the onions/celery first develops more flavor and removes excess grease. If you skip this, the soup might be greasier.
• Potatoes: Russet potatoes work well, but Yukon Golds can also be used. Cut into uniform cubes.
• Kale: Remove the tough center stems before chopping. Spinach can be substituted but should be added just before serving as it wilts much faster.
• Cream: Heavy whipping cream provides richness. For a slightly lighter version, you could try half-and-half, but the soup will be less creamy.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.