Crock Pot Zuppa Toscana
2 lbs. Hot Italian Sausage
2 tablespoon minced garlic
1 large yellow onion, chopped
5 medium russet potatoes, diced
½ teaspoon salt
½ teaspoon pepper
½ teaspoon Italian seasoning
8 cups chicken broth
1 bunch kale, stems removed and torn into bite-sized pieced
1 ¼ cups heavy whipping cream
Shredded Parmesan cheese (for topping)
In a large skillet over medium-high heat, brown and crumble the hot Italian sausage. Add onion and garlic and cook for 2-3 minutes, or until the onions begin to turn opaque. Drain excess grease.
In a large crock pot, add cooked sausage and veggies plus the diced potato. Season with salt, pepper, and Italian seasoning. Add chicken broth. There should be enough broth to cover the tops of the potatoes; if there isn’t, add either more broth or water to cover.
Gently stir ingredients; cover, and cook on low 5-6 hours or on high 3-4 hours. Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
Cover the crock pot and cook on HIGH for 30 minutes. Serve with shredded parmesan cheese as garnish.