Turkey Sausage Soup Slow Cooker
Crock-Pot Tuscan Sausage Soup – Rich and very flavorful, this Crock-Pot Tuscan Sausage Soup is a hearty, veggie-filled comfort food option for cold days. This soup is naturally gluten-free and can be easily customizable. Dump the ingredients in the crockpot then set it and forget it! Enjoy!
Make this for dinner!
Photo credit: © Eatwell101.com
Ingredients list for the Crock-Pot Tuscan Sausage Soup
- 1 lb (450g)Hot Italian sausage, casings removed (or turkey sausage)
- 1 largeonion, chopped
- 1 celery stalk, chopped
- 3/4 cupheavy whipping cream
- 4cloves garlic, minced
- 1 teaspoondried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoonfreshly ground black pepper
- 6 cupslow-sodium chicken broth
- 6 russet potatoes, cut into 1/2 inch cubes
- 1/2 pound (220g) baby bella mushrooms, sliced
- 4 cups chopped kale
- 1 tablespoon freshly gratedParmesan, for serving
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the Crock-PotTuscan Sausage Soup: In a skillet, add Italian sausage and cook, stirring occasionally, and breaking up the meat until sausage is browned and cooked through. Drain the fat drippings from the pan. Add onion and celery and continue cooking for 2 or 3 minutes, stirring regularly. This step is optional but ensures we get rid of most of the fat from the sausage meat. If you'd like to throw everything in the slow cooker, keep in mind the final dish might be greasy.
2. in a bowl, combine whipping cream with garlic, oregano, red pepper flakes, and pepper.
3. Add the cooked sausage meat, onion, and celery to the insert of the slow cooker. Add potatoes, mushroom, and seasonings and cover with chicken broth and the whipping cream mixture. Add more broth if necessary. Set on high for 4 hours or low for 6 hours.
4. Once the time is over, stir in kale and give a quick stir and reheat until kale is just wilted and the sauce is smooth. Adjust seasoning of the Tuscan sausage soup with salt and pepper, to taste.
5. Serve the Crock-Pot Tuscan Sausage Soup immediately with fresh grated Parmesan and more chili pepper flakes if you like. Enjoy!
Photo credit: © Eatwell101.com
Tips for the slow cooker Tuscan sausage soup
Like most of our recipes, this slow cooker Tuscan sausage soup is super easy to customize – just how we like it!
- Any type of greens can be added in place of kale. If you don't have any kale on hand, you can add in some Swiss chard or spinach once everything has cooked through.
- If you want to make this soup keto or low-carb friendly, just leave out the potatoes, or substitute cauliflower instead.
- Feel free to use turkey sausage, kielbasa, or smoked sausage instead of Italian sausage.
How long to keep the slow cooker soup leftover?
You can enjoy the sausage soup leftovers for up to 2 days, keep covered in the refrigerator.
Can we freeze the sausage soup?
Sure, you can! Make sure to freeze the slow cooker Tuscan sausage soup in a glass container to avoid the plastic aftertaste. The leftovers will keep up to 3 months. To reheat, simply microwave for 6-7 minutes or bring to a boil on the stove, adding a little water to loosen the soup if necessary.
More soup recipes you might like
- Creamy Chicken Soup with Pasta and Spinach
- Healthy Zucchini Tomato Italian Sausage Soup
- Instant Pot Keto Tuscan Soup
- Instant Pot Creamy Chicken Soup
Photo credit: © Eatwell101.com
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Crock-Pot Tuscan Sausage Soup
by eatwell101
Yield: 8 servings Prep Time: 10 min Cook time: 240 min
This Crock-Pot Tuscan Sausage Soup is a hearty, veggie-filled comfort food option for cold days!
Ingredients you need for the Crock-Pot Tuscan Sausage Soup
Scale:
- 1 lb (450g)Hot Italian sausage, casings removed (or turkey sausage)
- 1 largeonion, chopped
- 1 celery stalk, chopped
- 3/4 cupheavy whipping cream
- 4cloves garlic, minced
- 1 teaspoondried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoonfreshly ground black pepper
- 6 cupslow-sodium chicken broth
- 6 russet potatoes, cut into 1/2 inch cubes
- 1/2 pound (220g) baby bella mushrooms, sliced
- 4 cups chopped kale
- 1 tablespoon freshly gratedParmesan, for serving
Directions
1. To make the Crock-PotTuscan Sausage Soup: In a skillet, add Italian sausage and cook, stirring occasionally, and breaking up the meat until sausage is browned and cooked through. Drain the fat drippings from the pan. Add onion and celery and continue cooking for 2 or 3 minutes, stirring regularly. This step is optional but ensures we get rid of most of the fat from the sausage meat. If you'd like to throw everything in the slow cooker, keep in mind the final dish might be greasy.
2. in a bowl, combine whipping cream with garlic, oregano, red pepper flakes, and pepper.
3. Add the cooked sausage meat, onion, and celery to the insert of the slow cooker. Add potatoes, mushroom, and seasonings and cover with chicken broth and the whipping cream mixture. Add more broth if necessary. Set on high for 4 hours or low for 6 hours.
4. Once the time is over, stir in kale and give a quick stir and reheat until kale is just wilted and the sauce is smooth. Adjust seasoning of the Tuscan sausage soup with salt and pepper, to taste.
5. Serve the Crock-Pot Tuscan Sausage Soup immediately with fresh grated Parmesan and more chili pepper flakes if you like. Enjoy!
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Turkey Sausage Soup Slow Cooker
Source: https://www.eatwell101.com/crock-pot-tuscan-sausage-soup-recipe
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