Crock Pot Zuppa Toscana

Ingredients

• 1 lb ground Italian sausage
• 1 tbsp minced garlic
• 1 yellow onion, chopped
• 4 russet potatoes, diced
• 4 cup chicken broth
• 1 bunch kale (stems removed and torn into bite-sized pieces)
• ¾ c heavy whipping cream
• ¼ c shredded parmesan cheese

Directions

1. Brown Italian sausage in a large skillet over medium-high heat. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely). Drain grease from skillet.
2. Transfer cooked sausage and veggies to the crock pot and add diced potato. Season with salt and pepper to taste.
3. Add chicken broth. This should cover the tops of the potatoes, but if it doesn't, add up to 2 cups water until they are.
4. Stir ingredients, cover crock pot, and cook on low for 5-6 hours or on high for 3-4 hours.
5. Add kale and heavy whipping cream and stir to combine.
6. Cover crock pot and cook on HIGH for another 30 minutes.
7. Top with shredded parmesan before serving.

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Original recipe

Posted by Piera