Slow cooker sausage, spinach and potato soup

 Is there anyone out there that can actually say that they don't love the zuppa toscana soup from the Olive garden? I love me some soup in any season any of the year- and hands down, this in one of my all time favourites. I have played with this recipe for a long time to get it just right, and let me tell you, I think I have finally perfected it. It is creamy, savoury potato-y goodness.

This version is not only delicious, but it much healthier, and bonus- can be made in the slow which means that there is very little effort and time that is needed to get this yummy soup on your table for dinner tonight

I have made this soup healthier by using turkey sausages and reducing the cream by quite a bit (now don't get me wrong, I love cream, but when you can make something taste just as good and better for you, is there any reason you wouldn't at least try it?)




Recipe:

1 lb ground hot italian turkey sausage
4-5 medium russet potatoes, peeled and chopped into bite size pieces
2 boxes, or 4 cups of chicken stock (you could also use vegetable, and omit the sausage if you are vegetarian)
1 bag baby spinach, cleaned
2 cloves of garlic, minced
1 small onion, finely chopped
1 cup of light cream (you can also use half and half or heavy cream if you want this to be more decadent)
Salt and pepper to taste
1 tsp red chili flakes
3 tbsp flour
1/4 cup fresh parmesan cheese, to top your soup when its done
3 Tbsp olive oil

*note: if you are unable to find ground turkey sausage, you can buy your sausages whole and run a knife down the casing which will allow you to remove all the meat very easily

Instructions:

Heat a saute pan with olive oil on medium to high heat, add sausage and cook until it begins to brown. When sausage is starting to brown, add onions and garlic and cook 4 more minutes. Add your flour and stir in until mixed (it may look a tiny bit chunky but that is okay. The goal is to coat the ingredients with the flour, which will act as a thickening agent as the soup cooks)

Place this mixture into your slow cooker with all other ingredients except spinach and cream.

Cook in your slow cooker on LOW for 5-6 hours, or HIGH for 3-4 hours. 10 minutes prior to serving, add your cream and spinach and let cook on high with the lid on for the remaining 10 minutes.

Serve with fresh parmesan and salt and pepper to taste.

Enjoy!

xoxo