Image credit: The Magical Slow Cooker via YouTube

Every time the weather started to get cold, I would always prepare hot drinks and include hot dishes on the menu for lunch or dinner. I have tried lots of different soup recipes before, but probably one of my all-time favorites is Tuscan soup! It’s just so creamy, savory, and simply comforting that every bite is so amazing.

Tuscan soup is perfect when paired with bread or any other dish on the side, but it tastes just as good when eaten as is. You can serve this when you have guests coming over or when you simply want to enjoy something warm while getting cozy on your sofa. If you want to learn how to make this soup, then watch this video tutorial by The Magical Slow Cooker on YouTube.

Ingredients for Crockpot Tuscan Soup:

6 slices of bacon, cooked and cut into small pieces
1 pound of mild pork sausage
4 cups of Russet potatoes, diced
1 cup of white onion, diced
¼ tsp of salt
¼ tsp of pepper
1 tsp of dried basil
½ tsp of dried thyme
2 tsp of minced garlic
1 (32 ounces) box of chicken broth

To add towards the end

1½ cups of heavy cream
4 cups of kale, chopped

How to Make Crockpot Tuscan Soup:

Step 1

First, cook the bacon slices, then drain off all the excess oil, and cut them into small pieces. Set the bacon bits aside, then prepare the other ingredients and cut them up as instructed above as well.

Step 2

Place a pan on a stove over medium-high heat, then add the sausage, and break them apart. Stir and cook them until nice and brown, then turn off the heat, and remove the excess grease if desired.

Easy Crockpot Tuscan Soup Recipe — Image credit: The Magical Slow Cooker via YouTube

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Step 3

Transfer the cooked sausage to the crockpot, then add in the potatoes, onion, salt, pepper, dried basil, dried thyme, minced garlic, and bacon bits, and pour in the chicken broth. Cover the crockpot with the lid, then cook them on a low setting for about 7 hours or on a high setting for about 4 hours.

Step 4

Once done cooking, add in the heavy cream and kale, then push down the kale as much as you can until submerged into the soup, and cover the crockpot with the lid again. Cook them for an additional 20 minutes, then serve, and enjoy!