Crock Pot Zuppa Toscana
- Preparing Time: 20 minutes
- Total Time: 4 hours and 20 minutes
- Served Person: 8
- 1 tablespoon minced garlic
- 1 yellow onion chopped
- 1 pinch black pepper to taste
- 1 pinch salt to taste
- 3/4 cup heavy whipping cream
- 1 pound ground hot italian sausage
- 4 russet potatoes diced
- 4 cups chicken broth 32 oz.
- water see recipe instructions
- 1 bunch kale stems removed and torn into bite-sized pieces
- 1/4 cup shredded parmesan cheese for topping
- Carbohydrate 23.8217984183433 g
- Cholesterol 477.2125 mg
- Fat 97.4961420854291 g
- Fiber 2.15294075989664 g
- Protein 118.591653055958 g
- Saturated Fat 29.5112954865498 g
- Serving Size 1 1 Serving (830g)
- Sodium 492.954754994065 mg
- Sugar 21.6688576584467 g
- Trans Fat 8.16507313843221 g
- Calories 1472 calories
1. In a large skilled over medium-high 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 opaque (no need to cook onion completely at this point). add. Drain grease from skillet. 2. 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. 3. Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. 4. Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine. 5. Cover crock pot and cook on HIGH for another 30 minutes. 6. Serve zuppa toscana immediately with shredded parmesan cheese as garnish.
