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Spicy Crockpot Zuppa Toscana with Chorizo and Spinach : Spicy Crockpot Zuppa Toscana with Chorizo and Spinach Easy Creamy One Pot Recipe

Spicy Crockpot Zuppa Toscana with Chorizo and Spinach

A comforting, spicy soup featuring creamy chorizo and potato base with vibrant spinach, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Slow Cooker
  • skillet,

Method
 

  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.

Nutrition

Calories: 480kcalCarbohydrates: 32gProtein: 24gFat: 32gSaturated Fat: 14gCholesterol: 60mgSodium: 950mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 45mgCalcium: 220mgIron: 2.2mg

Notes

Substitutions: Swap kale for spinach, or use turkey chorizo for a lighter version. For depth: Deglaze the chorizo skillet with a splash of broth, scraping up the browned bits into the soup.
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