Slow Cooker Zuppa Toscana with Kale
Ingredients
- 1 pound Italian sausage (mild or spicy), casings removed
- 4-5 medium russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 4 cups chopped kale, stems removed
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Optional toppings: grated Parmesan cheese, extra red pepper flakes, crusty bread
Instructions
- Heat olive oil in a skillet over medium heat. Brown the Italian sausage, breaking it into small pieces. Transfer to slow cooker.
- Add diced potatoes, onion, garlic, chicken broth, salt, black pepper, and red pepper flakes to the slow cooker. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
- Stir in chopped kale and heavy cream. Cook an additional 10-15 minutes until kale is wilted and soup is heated through.
- Taste and adjust seasoning if necessary.