Zuppa Toscana. Made In The Crockpot

This recipe for Zuppa Toscana is super easy to make and absolutely delicious. Zuppa Toscana is perfect for a chilly fall evening or anytime in the winter. Enjoy the Zuppa Toscana with a little parmesan cheese on top. I love this recipe because the majority of the cooking is done in the crockpot. This is a fantastic crockpot recipe.

Ingredients:

1 lb ground hot Italian sausage
1 tablespoon garlic minced
1 yellow onion, chopped
4 russet potato, washed peeled, and cut into 1/4 inch slices
1 pinch kosher salt
1 pinch freshly cracked pepper
4 cups chicken broth (32 oz)
1/2 to 1 cup of water, see recipe below (if you want the soup a little thicker, omit the water)
1 bunch of kale, stems removed and torn into bite-sized pieces
1/2 cup heavy whipping cream
1/4 cup shredded parmesan cheese (to top the soup)

Instructions:

In a pan over medium heat, brown and crumble hot Italian sausage, about 5-8 minutes.

Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent

In a crockpot add cooked sausage & veggies plus the sliced 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 1 cup of water

Gently stir ingredients, cover crockpot, and cook on LOW for 6 hours or on HIGH for 3-4 hours.

Remove the lid from the crockpot and add kale and heavy whipping cream, then stir to combine.

Cover crockpot and cook on HIGH for another 30 minutes.

Serve with grated parmesan cheese

Enjoy!