Slow Cooker Zuppa Toscana SoupCourse: Main, DinnerCuisine: ItalianDifficulty: Easy
4 russet potatoes, cut into small slices
1 lb Italian sausage
1 white onion, diced
1 tbs minced garlic
1 tsp salt
1/2 tsp pepper
4 1/2 cups chicken broth
- After the cooking time
4 cups fresh kale, stems removed and cut into small pieces
3/4 cup heavy cream
1/3 cup parmesan cheese (for topping)
- To a skillet on the stove over medium heat add the sausage and diced onion break the sausage up and cook it through. Once cooked absorb remove any access grease with a paper towel. Add cooked sausage and onion to the slow cooker.
- Add sliced potatoes, salt, pepper, and chicken broth. Cover with lid cook on LOW for 5-6 hours or HIGH for 3-4 hours.
- Stir in the kale and heavy cream. Place lid on and let cook on HIGH for an additional 20-30 minutes or until the kale gets tender and wilts.
- Serve and top with parmesan cheese! Enjoy