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.
Ingredients
- 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)
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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.