Slow Cooker Zuppa Toscana

Name: Slow Cooker Zuppa Toscana
Total time: 240
Yield: 8
Ingredients: 1 pound bulk pork sausage; 1 large yellow onion, chopped; 2 tablespoons minced garlic; 4 large russet potatoes, chopped; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 pinch red pepper flakes; 1 (32 ounce) container chicken broth; 2 cups water, or as needed; 1 cup heavy whipping cream; 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces; 0.25 cup shredded Parmesan cheese

Recipe by Heather Stalzer from allrecipes.com

Dinner 4 Hr.

Ingredients

8 servings

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1 pound bulk pork sausage
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1 large yellow onion, chopped
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2 tablespoons minced garlic
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4 large russet potatoes, chopped
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0.5 teaspoon salt
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0.25 teaspoon ground black pepper

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1 pinch red pepper flakes
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1 (32 ounce) container chicken broth
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2 cups water, or as needed
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1 cup heavy whipping cream
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1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
•

0.25 cup shredded Parmesan cheese

Instructions

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; sauté until onion is tender and translucent, 3 to 5 minutes. Drain and discard grease.
Place potatoes in a slow cooker; add cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour in chicken broth and up to 2 cups water to completely cover potatoes. Stir soup gently and cover.
Cook on Low for 5 to 6 hours or High for 3 to 4 hours.
Pour in heavy cream and stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.