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To make this soup, you will need: - 1 pound Italian sausage (mild or spicy) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 3 medium carrots, peeled and sliced - 3 celery stalks, diced - 4 cups low-sodium chicken broth - 1 can (14.5 oz) diced tomatoes, undrained - 1 teaspoon Italian seasoning blend - 1/2 teaspoon red pepper flakes (optional) - 2 cups fresh baby spinach, roughly chopped - 1 cup heavy cream - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a rich and satisfying base for the soup. The Italian sausage adds depth, while the fresh vegetables bring balance. You can enhance the soup's taste with: - A squeeze of lemon juice for brightness - A dash of Worcestershire sauce for umami - Grated Parmesan cheese for serving These additions can take your soup to the next level. They add layers of flavor that elevate each bite. When choosing ingredients, look for: - Fresh Italian sausage from a trusted butcher or store - Organic vegetables for better taste and quality - Low-sodium chicken broth to control salt levels Always check the freshness dates on packaged items. Quality ingredients will make your soup shine and ensure a delicious result. Start by heating a large skillet over medium heat. Add 1 pound of Italian sausage to the pan. Use a wooden spoon to break the sausage into smaller pieces. Cook it for about 5 to 7 minutes until it turns brown and no longer pink. This step helps build flavor. Once cooked, drain any extra fat from the sausage. Now, transfer it to your slow cooker. Next, in the same skillet, add the onion, garlic, carrots, and celery. You will need 1 finely chopped onion, 3 minced garlic cloves, 3 sliced carrots, and 3 diced celery stalks. Sauté these veggies for 3 to 4 minutes. Stir often until the onion looks soft and clear. This softening brings out the natural sweetness. After that, add the sautéed mix to the slow cooker with the sausage. Now, it's time to add the rest of the ingredients. Pour 4 cups of low-sodium chicken broth into the slow cooker. Next, add 1 can of undrained diced tomatoes. Sprinkle in 1 teaspoon of Italian seasoning and, if you want a little heat, 1/2 teaspoon of red pepper flakes. Stir everything well to mix it together. This mix will be the base of your soup. Cover the slow cooker with its lid. You can cook the soup on low for 6 to 7 hours. If you are short on time, you can also use the high setting for 3 to 4 hours. This slow cooking allows all the flavors to blend beautifully. About 30 minutes before you serve, stir in 2 cups of roughly chopped fresh baby spinach and pour in 1 cup of heavy cream. Cover the slow cooker again until the spinach wilts and the soup heats up. Before serving, taste the soup. Adjust with salt and freshly ground black pepper to your liking. This simple step ensures the soup is full of flavor. Enjoy your creamy, savory Tuscan sausage soup! To boost the taste of your soup, try these tips: - Use fresh herbs: Add fresh basil or thyme for a bright flavor. - Add lemon juice: A squeeze of lemon gives a nice zing that brightens the dish. - Experiment with spices: Try adding smoked paprika or a dash of cayenne for warmth. - Layer flavors: Sauté your veggies before adding them to the slow cooker. This brings out their natural sweetness. Here are some common pitfalls to watch out for: - Skipping the browning step: Browning the sausage adds rich flavor. Don’t rush this step. - Overcooking spinach: Add spinach near the end to keep it vibrant and fresh. - Not seasoning enough: Always taste before serving. Adjust salt and pepper to your liking. - Using low-quality broth: A good broth is key. Go for low-sodium options to control the salt. To make your meal even better, consider these pairings: - Serve with crusty bread: A warm, crusty loaf is perfect for dipping. - Add a side salad: A fresh salad balances the soup's richness. - Top with cheese: Grate some Parmesan over your bowl for added flavor. - Pair with wine: A light white wine, like Pinot Grigio, complements the dish nicely. These tips will help you create a creamy Tuscan sausage soup that stands out and delights the taste buds! {{image_4}} You can switch the Italian sausage for turkey or chicken sausage. These options reduce fat but keep flavor. Cook them the same way you would with pork sausage. Ground turkey or chicken works best. Both give a lighter taste, but they still pair well with spices and veggies. For a vegetarian soup, replace the sausage with hearty vegetables or legumes. Try using mushrooms, lentils, or chickpeas for protein. Instead of heavy cream, use coconut milk or cashew cream for richness. This keeps the soup creamy while making it plant-based. Feel free to experiment with herbs and spices. You can add basil or thyme for extra depth. A splash of lemon juice brightens the flavors. For a spicy kick, try adding more red pepper flakes. Each change can create a new taste experience, making this soup fun to customize. After enjoying your delicious soup, store any leftovers in an airtight container. Let the soup cool to room temperature first. This helps keep your soup fresh and prevents sogginess. Place it in the fridge if you plan to eat it within a few days. Consume it within 3-4 days for the best taste. When reheating your soup, do it slowly on the stove. Pour the soup into a pot and heat it over medium-low heat. Stir occasionally to prevent sticking. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts of 1-2 minutes, stirring in between. This method helps keep the flavors balanced and the cream smooth. If you want to freeze your soup, do so before adding the cream and spinach. This step helps maintain the soup's texture. Use a freezer-safe container, leaving some space for expansion. When you're ready to enjoy it, thaw the soup in the fridge overnight. Reheat it gently on the stove and add cream and spinach before serving. Enjoy your hearty soup at a later date! Yes, you can make this soup ahead of time. Cook it as directed and let it cool. Store it in an airtight container in the fridge for up to three days. The flavors will deepen as it sits. When ready to serve, reheat it gently on the stove or in the microwave. If your soup is too watery, there are a few quick fixes. You can blend a portion of the soup with an immersion blender. This will create a creamy texture. Another option is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir this into the soup, then cook for a few more minutes. You have several tasty options to replace heavy cream. A good choice is full-fat coconut milk if you want a dairy-free version. You can also use half-and-half for a lighter option. Greek yogurt adds creaminess too, but stir it in just before serving to avoid curdling. This blog post covered how to make Slow Cooker Creamy Tuscan Sausage Soup. We explored essential and optional ingredients, giving you tips on choosing the best ones. I shared easy steps on preparation, cooking, and ways to enhance flavor. We also discussed variations and storage tips. In closing, I hope you feel ready to create a warm and tasty soup that suits your taste. Enjoy cooking and sharing this meal with loved ones!

Slow Cooker Creamy Tuscan Sausage Soup

Warm up with this deliciously rich and comforting Creamy Tuscan Sausage Soup. Packed with savory Italian sausage, fresh veggies, and a touch of cream, this hearty dish is perfect for family dinners or cozy nights in. Follow our easy slow cooker recipe for a meal that’s filled with flavor and love. Click through to discover how to make this irresistible soup and impress your loved ones with every bowl!
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Ingredients
  

1 pound Italian sausage (choose mild for a gentle flavor or spicy for a kick)

1 medium onion, finely chopped

3 cloves garlic, minced

3 medium carrots, peeled and sliced into half-moons

3 celery stalks, diced into small pieces

4 cups low-sodium chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon Italian seasoning blend

1/2 teaspoon red pepper flakes (optional for a spicy touch)

2 cups fresh baby spinach, roughly chopped

1 cup heavy cream

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for a vibrant garnish)

Optional: Grated Parmesan cheese for serving

Instructions
 

In a large skillet over medium heat, add the Italian sausage. Use a wooden spoon to break the sausage into smaller pieces as it cooks. Brown the sausage thoroughly, about 5-7 minutes, until it's no longer pink. Once cooked, drain the excess fat and transfer the sausage into a slow cooker.

    In the same skillet, add the finely chopped onion, minced garlic, sliced carrots, and diced celery. Sauté these vegetables for 3-4 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. Transfer the sautéed mixture to the slow cooker alongside the sausage.

      Pour in the chicken broth into the slow cooker. Add the undrained diced tomatoes, Italian seasoning, and red pepper flakes (if you're using them). Stir everything together to combine well.

        Cover the slow cooker with its lid and cook on low for 6-7 hours or on high for 3-4 hours, allowing the flavors to meld beautifully.

          About 30 minutes before you're ready to serve, stir in the chopped spinach and pour in the heavy cream. Cover the slow cooker again and let it cook until the spinach is wilted and the soup is heated through.

            Before serving, taste the soup and season with salt and freshly ground black pepper as desired.

              Prep Time: 15 mins | Total Time: 6-7 hrs | Servings: 6-8

                - Presentation Tips: Ladle the creamy soup into shallow bowls, and garnish each serving with freshly chopped parsley and a light sprinkle of grated Parmesan cheese for added flavor. For a delightful dining experience, serve alongside warm, crusty bread for dipping!