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Slow Cooker Zuppa Toscana Recipe

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This recipe for Slow Cooker Zuppa Toscana is from The Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground Hot Italian sausage
1 bag Simply Potatoes, diced potatoes and onions (or, you know, a few potatoes dice and one onion, chopped)
2 large cloves garlic, minced
32 oz chicken stock
1/2 bunch kale (or swiss chard), de-stemmed and torn into bite sized pieces
1 cup heavy cream
2 Tbsp flour (or 2 tsp corn starch)
Salt and pepper, to taste
Pinch of red pepper flakes, optional
Directions:
Directions:
Heat large saute pan over medium high heat and brown sausage.
Add minced garlic and stir to combine.
Drain off the grease and then add sausage and garlic to the bottom of slow cooker.
Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)

BEFORE SERVING:
Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine.
Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
Taste, season according to your tastes, and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
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