Slow-Cooker Tuscan Sausage Soup



Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Slow-Cooker Tuscan Sausage Soup

Eatwell 101
4.5 from 2 votes
Servings 8 servings


  • 1 lb. Polidori Hot Italian Sausage casings removed
  • 1 large Onion chopped
  • 1 Celery stallk chopped
  • 3/4 cup Heavy whipping cream
  • 4 cloves Garlic minced
  • 1 tsp Dried oregano
  • 1/2 tsp Crushed red pepper flakes
  • 1/2 tsp Black pepper
  • 6 cups Low-sodium chicken broth
  • 6 Russet potatoes cut into 1/2" cubes
  • 1/2 lb. Baby bella mushrooms sliced
  • 4 cups Kale chopped
  • 1 tbsp Parmesan cheese freshly grated


  • 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.
  • In a bowl, combine whipping cream with garlic, oregano, red pepper flakes, and pepper.
  • 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.
  • 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.
  • 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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