The Comfort of Broth and Spice: A Bowl That Gathers Us
There’s something alchemical about the way chorizo sizzles in the pan its paprika-rich aroma curling into the air like a promise. I learned this from my grandmother, who’d stir her Slow Cooker Tuscan Soup with one hand while patting my shoulder with the other. “Flavor,” she’d say, “is just memory waiting to happen.” This Spicy Crockpot Zuppa Toscana with Chorizo and Spinach is my love letter to that wisdom: a dish where fire meets forgiveness, where the creamy chorizo and potato soup base comforts, while the kick of red pepper flakes reminds you you’re alive.
Why You’ll Love This Spicy Crockpot Zuppa Toscana with Chorizo and Spinach
- Set-it-and-forget-it ease: The slow cooker does the work while you savor the scent of garlic and chorizo sausage weaving through your home.
- Layers of flavor: Smoky sausage, tender potatoes, and vibrant baby spinach swim in a broth that’s rich with heavy cream and warmth.
- Flexible heat: Adjust the crushed red pepper flakes to cradle or challenge your palate. (My kids beg for “just a whisper” of spice.)
- Nostalgia meets novelty: A twist on the classic Tuscan-Style Chorizo and Kale Soup, using ingredients you likely already have.
Ingredients for Spicy Crockpot Zuppa Toscana with Chorizo and Spinach
– 1 lb chorizo sausage, casings removed
– 4 cups diced potatoes (Yukon Gold or russet)
– 1 large onion, chopped
– 4 cloves garlic, minced
– 6 cups chicken broth
– 1 cup heavy cream
– 3 cups baby spinach
– 1 tsp crushed red pepper flakes
– Salt and black pepper to taste
Substitutions: Swap kale for spinach, or use turkey chorizo for a lighter version.
How to Make Spicy Crockpot Zuppa Toscana with Chorizo and Spinach
Step-by-Step Instructions
1. Brown the chorizo: In a skillet over medium heat, cook the chorizo until crumbled and crisp. Drain excess fat, reserving a tablespoon for flavor.
2. Layer the slow cooker: Add potatoes, onion, garlic, and chorizo to the crockpot. Pour in chicken broth and stir.
3. Slow cook to meld: Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender.
4. Stir in cream and spinach: 30 minutes before serving, add heavy cream and spinach, letting the greens wilt gently.
5. Season to taste: Finish with red pepper flakes, salt, and pepper.
Pro Tips & Variations
– For depth: Deglaze the chorizo skillet with a splash of broth, scraping up the browned bits into the soup.
– Vegetarian twist: Use smoked paprika-spiced lentils instead of chorizo, and coconut milk for cream.
– Texture play: Top with crispy bacon or grated Parmesan for contrast.
Serving Suggestions
Pair this spicy sausage and kale soup with:
– Crusty sourdough for dunking (because broth deserves a vehicle).
– A simple radicchio salad to cut the richness.
– A cold lager or citrusy white wine.
Storage & Reheating
Store in the fridge for up to 3 days, or freeze (without cream) for 2 months. Reheat gently on the stove to prevent curdling.
FAQ about Spicy Crockpot Zuppa Toscana with Chorizo and Spinach
Q: Can I use frozen spinach?
A: Yes thaw and squeeze out excess water first.
Q: How do I make it less spicy?
A: Omit the red pepper flakes or use sweet Italian sausage.
Q: Is this similar to Creamy Potato and Chorizo Soup?
A: Kindred spirits! Ours leans Tuscan with brighter herbs and greens.
Final Thoughts
This soup is the culinary equivalent of a wool blanket on a chilly night warm, enveloping, threaded with stories. If you make it, tag me on Instagram or leave a comment below. And if you’re craving more slow cooker magic, try our Cozy Winter Soups roundup. Happy simmering, friends.
Spicy Crockpot Zuppa Toscana with Chorizo and Spinach
Equipment
- Slow Cooker
- skillet,
Ingredients
- 1 lb chorizo sausage casings removed
- 4 cups diced potatoes Yukon Gold or russet
- 1 large onion chopped
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 cup heavy cream
- 3 cups baby spinach
- 1 tsp crushed red pepper flakes
- salt to taste
- black pepper to taste
Instructions
- Brown the chorizo: In a skillet over medium heat, cook the chorizo until crumbled and crisp. Drain excess fat, reserving a tablespoon for flavor.
- Layer the slow cooker: Add potatoes, onion, garlic, and chorizo to the crockpot. Pour in chicken broth and stir.
- Slow cook to meld: Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender.
- Stir in cream and spinach: 30 minutes before serving, add heavy cream and spinach, letting the greens wilt gently.
- Season to taste: Finish with red pepper flakes, salt, and pepper.
