1 lb ground hot Italian sausage
1 tbsp garlic minced
1 yellow onion chopped
4 russet potato diced
1 pinch salt to taste
1 pinch black pepper to taste
4 cup chicken broth (32 oz)
water see recipe instructions below
1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
1/4 cup parmesan cheese shredded (for topping)
In a large skillet over medium-high heat, brown and crumble hot Italian
sausage, about 5-8 min. Add onion and garlic and cook for an additional 2-3
min. or until some of the onion begins to turn opaque (no need to cook onion
completely at this point). Drain grease from skillet.
In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the
diced potato. Season with salt and pepper, to taste. Pour chicken broth on
top. There should be enough broth to cover the tops of the potatoes; if
there isn't, add up to 2 cups water so potatoes are covered.
Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or
on HIGH for 3-4 hours.
Remove lid from crock pot and add kale and heavy whipping cream, then stir
to combine.
Cover crock pot and cook on HIGH for another 30 min.
Serve zuppa toscana immediately with shredded parmesan cheese as garnish.
Prep 20 min.
Cook 4 hours
Total Time 4 hours 20 min.
Yields 8 servings
Calories 389 kcal