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Crock Pot Zuppa Toscana Recipe

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This recipe for Crock Pot Zuppa Toscana is from The Loftness Family Cookbook, 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 tsp garlic; minced
1 yellow onion; chopped
4 russet potatoes; diced
1 pinch salt to taste
1 pinch black pepper to taste
4 cups chicken broth (32 oz)
water--see directions
1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
1/4 cup Parmesan cheese (for topping)
Directions:
Directions:
1. In a large skillet 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). Drain grease from skillet.
2. In a 6 quart crock pot (or bigger), add cooked sausage and veggies plus the diced potatoes. 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 of 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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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