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Creamy Slow Cooker Italian Sausage and Spinach Potato Soup
Print Recipe Pin Recipe
Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 4 medium russet potatoes, peeled and diced
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach leaves
  • 1 cup heavy cream
  • Grated Parmesan cheese, for serving

Instructions
 

  • Brown the Italian sausage in a skillet over medium heat, breaking it into crumbles. Drain excess fat and transfer the sausage to the slow cooker.
  • Add the diced potatoes, onion, and garlic to the slow cooker.
  • Pour in the chicken broth and stir in the Italian seasoning, salt, and black pepper.
  • Cover and cook on low for 7 hours, until the potatoes are soft.
  • Stir in the fresh spinach and heavy cream. Cover and cook for 15 more minutes until the spinach wilts.
  • Ladle into bowls and top each serving with grated Parmesan cheese.

Notes

Stir the spinach in only at the end so it stays bright green. If the soup thickens too much after adding the cream, thin it with a splash of warm broth. Leftovers reheat well on the stovetop over low heat with an extra splash of cream to restore the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet