Tuscan Chicken and Sausage Soup (Crockpot)

ByMadison Thurman
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I am the type of person who wants to eat soup all year round. I know some people will agree with me on this one. I am constantly trying to pretend that I am living in a magical cottage in the woods, with a pot of soup and some crusty bread waiting on my handmade wooden table. Of course in this fantasy I am also wearing a beautiful renaissance style dress…okay back to the recipe!

This recipe calls for 2 cups of roasted red peppers which add so much flavor. Check out my recipe on how to make these at home, trust me they are better than store bought! Oh, and bonus points this is made in the crockpot!

This is a great soup for all year round in my opinion. The white beans and roasted bell peppers bring a brightness to this soup. I am a sucker for anything with sausage. Dip fresh sourdough bread in the soup base and you will be in heaven. If you want to be transported to your own magical cottage in the woods like me, try out this recipe!

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Why You’ll Love This Soup

  • Year-round comfort. If your husband is like mine and rolls his eyes when soup is on the menu, give this a try.
  • Healthy. Veggie packed soup with tons of flavor!
  • Cozy. Who says you can’t eat soup in the summer and be cozy??
  • Flavor. Chicken and sausage and bay leaves, oh my!
Tuscan sausage soup with shredded chicken in a bowl. A wooden bowl of shredded parmesan cheese and piece of sourdough bread on the side with a sprig of parsley for decor.

How to Make This Tuscan Chicken and Sausage Soup

Please see recipe card at the bottom of this post for the full recipe details.

  1. Prep. If you are making the homemade roasted pepper recipe, go ahead and get this going first. If you are using store bought skip to step 2.
  2. Brown the sausage. In a skillet over medium heat add in sliced sausage. Brown the sausage for about 6 minutes until browned on each side. Set aside for now.
  3. Broth time. To the crockpot pour in chicken broth, balsamic vinegar, tomato paste, and cream of chicken soup. I like to whisk at this point and get the liquids combined.
  4. Meat and veg. Now that the liquid is mixed, add in the sausage and chicken thighs. Add in the diced onion and minced garlic. Sprinkle all of the seasonings into the crockpot and 1 bay leaf. Stir gently to allow all of the seasoning to blend into the liquids.
  5. Cook. Cook for 6-8 hours on low, or 4-6 hours on high. I always opt for low because low and slow is always better in my opinion.
  6. Beans. About an hour before serving, remove the chicken thighs and shred in a bowl. I use two forks to shred mine, the chicken should be super tender. Add the chicken back into the crockpot along with the white beans, roasted peppers, and spinach. Let cook for another hour.
  7. Serve. Remove the bay leaf from the pot. Spoon into a bowl and sprinkle with parmesan cheese. Serve alongside crusty bread and enjoy!
  • Blend of spices in a wooden bowl with a measuring cup full of chicken broth. A diced white onion, can of cream of chicken soup on the side with a diced white onion.
  • Sauted kielbasa sausage sliced on a white plate.

Recipe FAQs

Yes! If you don’t like sausage then just add another pound of chicken to the recipe.

I used kielbasa, I find it has a good sausage snap to it. But you can use any type of smoked link sausage.

Recipe Variations

  • Beans. Use your favorite bean! I think kidney or great northern would work here.
  • Cream of chicken. Try cream of celery or cream of mushroom soup.
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Tuscan Chicken and Sausage Soup (Crockpot)

Delicious and healthy tuscan soup. Super easy to toss in the crockpot and forget about it! It is super filling and will be a crowd pleaser.
Print Recipe
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 6
Course: Dinner
Ingredients Equipment Method

Ingredients
  

  • 1 lb smoked sausage sliced (I used kielbasa)
  • 1.5-2 lbs chicken thighs or chicken breast
  • 4 cups chicken broth
  • 1 can cream of chicken soup
  • 6 oz tomato paste
  • ¼ cup balsamic vinegar
  • 1 onion diced
  • 4-5 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tbsp dried oregano
  • 2 tsp paprika
  • 2 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp red pepper flakes
  • 1 tsp salt and pepper
  • 1 bay leaf
  • 2 cups roasted red peppers (1 12 oz jar store bought)
  • 2 15 oz cannellini beans canned drained and rinsed
  • 2 cups spinach roughly chopped
  • 1 bag parmesan cheese for topping

Equipment

  • 1 slow cooker

Method
 

  1. First start with prep. If you are making the homemade roasted pepper recipe, go ahead and get this going first. If you are using store bought skip to step 2.
  2. Now let's start with the sausage. In a skillet over medium heat add in sliced sausage. Brown the sausage for about 6 minutes until browned on each side. Set aside for now.
  3. Next, to the crockpot pour in chicken broth, balsamic vinegar, tomato paste, and cream of chicken soup. I like to whisk at this point and get the liquids combined. Once that is mixed, add in the chicken thighs and sausage. Add in the onion, minced garlic, seasonings, and bay leaf. Stir gently to combine everything.
  4. Cook on low for 6-8 hours or high for 4-6 hours. I always opt for low and slow if I have the time. Stir occasionally throughout the cook time if possible.
  5. An hour before serving remove the chicken thighs and shred. I use two forks to shred my chicken. It should be super tender so this is an easy step! Add the chicken back into the crockpot. Now it is time to add the beans, peppers, and spinach. I just tear the spinach into smaller pieces right over the crockpot, no need to chop with a knife. Let this cook for another hour.
  6. Time to serve! Remove the bay leaf and discard. Spoon soup into a bowl and sprinkle with parmesan cheese. Serve alongside crusty bread and enjoy!

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