Italian Sausage Crockpot Soup
Warm, hearty, and bursting with flavor, this Italian Sausage Crockpot Soup is the ultimate comfort food for busy days. Featuring savory Italian sausage (choose mild or go spicy for a kick), tender vegetables like carrots, celery, and onions, and nutrient-packed baby spinach or kale, this soup delivers a nutritious and satisfying meal with minimal effort. Simmered low and slow in a rich broth infused with Italian seasoning and garlic, it’s a delightful medley of rustic flavors. Cannellini beans add creaminess, while optional parmesan cheese lends a finishing touch of cheesy goodness. Perfect for meal prepping or cozy family dinners, this crockpot recipe is as convenient as it is delicious. Serve it with crusty bread for the ultimate cozy pairing! Keywords: Italian Sausage Crockpot Soup, slow cooker, hearty soup, easy dinner, comfort food, one-pot meal, Italian soup recipe.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 15-ounce can diced tomatoes (with juices)
- 1 15-ounce can cannellini beans, drained and rinsed
- 4 cups chicken broth
- 2 cups baby spinach (or kale)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a skillet over medium heat.
Add the Italian sausage to the skillet, breaking it into small pieces with a wooden spoon. Cook until browned, about 6-8 minutes, then drain excess grease if necessary.
Transfer the cooked sausage to a 6-quart crockpot.
Add the diced onion, minced garlic, sliced carrots, and sliced celery to the crockpot.
Pour in the diced tomatoes (with juices) and chicken broth.
Add the cannellini beans, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir to combine.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the vegetables are tender and the flavors have melded.
During the last 30 minutes of cooking, add the baby spinach (or kale) to the crockpot and stir until wilted.
Taste and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and serve hot, topped with grated parmesan cheese if desired.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 10517 mg | 457% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 28.4 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1930 mg | 148% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5134 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
