Name: Slow Cooker Zuppa Toscana
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Bulk pork sausage - 1 pound; Yellow onion, chopped - 1 large; Minced garlic - 2 tablespoons; Russet potatoes, chopped - 4 large; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Red pepper flakes - 1 pinch; Chicken broth - 1 (32 ounce) container; Water, or as needed - 2 cups; Heavy whipping cream - 1 cup; Kale, stems removed and discarded, leaves torn into bite-size pieces - 1 bunch; Shredded Parmesan cheese (Optional) - ¼ cup

Ingredients for - Slow Cooker Zuppa Toscana

1. Bulk pork sausage 1 pound

2. Yellow onion, chopped 1 large

3. Minced garlic 2 tablespoons

4. Russet potatoes, chopped 4 large

5. Salt ½ teaspoon

6. Ground black pepper ¼ teaspoon

7. Red pepper flakes 1 pinch

8. Chicken broth 1 (32 ounce) container

9. Water, or as needed 2 cups

10. Heavy whipping cream 1 cup

11. Kale, stems removed and discarded, leaves torn into bite-size pieces 1 bunch

12. Shredded Parmesan cheese (Optional) ¼ cup

How to cook deliciously - Slow Cooker Zuppa Toscana

1 . Stage

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.

2 . Stage

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.

3 . Stage

Cook on Low for 5 to 6 hours or High for 3 to 4 hours.

4 . Stage

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.