Sunday Weekly Soups are just so darn fun! This week I made Slow Cooker Twisted Zuppa Toscana! You can make this on the stove, but I like the simplicity of the slow cooker so I can do other things while it cooks! I created this popular soup, but I put my own twist on it because sometimes I feel soups just need a little more! Check out how I made this one!
Below is a list of ingredients I used, you can absolutely add or remove anything that is on this list. There is no right or wrong way to making a soup! What is below is a reference guide to point you in a direction!
Ingredient List Used
- Browned Sausage
- Mini Potatoes
- Chicken Broth
- Heavy Whipping Cream
- Parmesan Cheese
- Italian Seasoning
- Garlic Powder
- Onion Powder
- Salt & Pepper – To Taste
Reading the list above, it probably looks like a lot. I promise you this is an easy one to throw together! Like I mentioned earlier, you can certainly do both the slow cooker or the stove top.
Slow Cooker How-To:
Grab out your slow cooker, add in your browned sausage, diced onions, diced potatoes, minced garlic & and mushrooms. Pour in your chicken broth and add your seasonings. Now that most of your ingredients in the slow cooker, turn the slow cooker on high for 4 hours or low for 6.
Now that your timer has gone off, mix in your spinach, heavy whipping cream and parmesan cheese. Mix the cheese in slowly, so it can melt, giving everything a good stir.
Serve up a bowl! I wasn’t kidding when I said it was THAT easy. I know that you can handle this, I promise! Paired best with a slice of buttered bread!
Stove-Top How To:
Here is how you can make this delicious soup on your stove-top if you don’t want to wait for the slow cooker. I didn’t get any pictures of this progress because I made it in the slow cooker. However, I laid out the steps below for a how-to.
In a large pot, brown your pork sausage until fully cooked and set aside. Then sauté diced onions and minced garlic until onions are almost translucent, using the same pot. Toss in your mushrooms to get a good sear on those. Once those are ready, toss in your potatoes, browned sausage, and chicken broth.
Turning the heat up to a medium/high setting, bringing everything in the pot to a boil. Gently boil until your potatoes and nice and tender. Once potatoes are tender, stir in your spinach and parmesan cheese slowly until cheese has melted. Once the cheese has melted, stir in your heavy whipping cream. Finally, reduce heat to a simmer for 20 minutes to allow the soup to thicken and then serve!!
*Notes: If soup does not thicken to your liking, you can try a corn starch slurry using a 1:1 ratio of corn starch and cold water. Starting out with 1 tbsp:1 tbsp. *
Is This “Healthy”?
I wouldn’t say its unhealthy, but it wouldn’t pass as low carb due to the potatoes. If you have a substitute for the potatoes, this can absolutely become a low carb recipe. I heard people use radishes as potatoes sometimes, might be worth a try, or even Cauliflower.
Zuppa Toscana is a very popular soup! I see this made just about every day on the Soup Lover Facebook page I follow! I had almost all these ingredients I needed to use up and wanted to add some more things as well. I very much like a soup with a lot of flavors !
The full recipe with cook times and ingredients is right below! Thanks for checking this out!
Much Love & Honey,
Slow Cooker Twisted Zuppa Toscana
- 1 Slow Cooker 8 Quart
- 1 lbs Pork Sausage Browned
- 12 oz Little Yellow Potatoes Diced
- 1/2 Yellow Onion Diced
- 1 tbsp Minced Garlic
- 4 oz Mushrooms Sliced
- 6 Cups Chicken Broth
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Spinach
- 2 1/2 oz Parmesan Cheese Shredded
- 1 tsp Italian Seasoning
- 1 tsp Oregano
- 1 tsp Rosemary
- 1 tsp Salt Or To Taste
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- In a large pan, brown your sausage, remove and put in the crockpot.
- Dice up your potatoes, mushrooms and onions and put in the crockpot. Scoop in your minced garlic.
- Pour in your chicken broth and season the soup. Season with Italian Seasoning, Oregano, Rosemary, Garlic Powder, Onion Powder, Salt & Pepper.
- Set your timer for 4 hours on high or 6 hours on low. Cook until your potatoes are tender.
- Once the timer goes off, stir in your parmesan cheese, stirring until all cheese has melted. Mix in your spinach and heavy whipping cream.
- You can use Kale like a traditional Zuppa Toscana soup.
- You do NOT need to add the mushrooms.