Crock Pot Zuppa Toscana Recipe 445

Steps:

• brown sausage links in pan. drain grease VERY well. cut links in half lengthwise, then in 1/2 inch slices.
• Place cooked Italian sausage, chicken broth, water, garlic, potatoes, salt, pepper, and onion in slow cooker.
• Cover. Cook on High for 3-4 hours until potatoes are cooked and soft.
• Turn the crock pot off and add the chopped kale.
• Return the lid and let sit for 5 minutes.
• Add whipping cream and serve.

Steps:

• Brown the sausage in a pan. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker. Cover and cook on High for 3 to 4 hours until potatoes are cooked and soft. Optional: Mash the potatoes a bit with a potato masher for texture. Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes. Add whipping cream and season to taste with salt, pepper, and any other desired spices. Serve.

Steps:

• 1. You can do one of two ways, Crock Pot or Dutch oven.
• 2. Brown sausage in skillet. Add garlic and onion. Saute until golden brown.
• 3. Add chicken broth, cubed potatoes, and bacon. Add just enough water to cover the vegetables and meat. If using a Crock Pot, cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
• 4. 30 minutes before serving: Mix flour into cream removing lumps. Add cream and kale to the Crock Pot; stir. Cook on high (Crock Pot) 30 minutes or stovetop on med/high (stirring constantly) until broth thickens slightly. Add salt and pepper.
• 5. Like I said, this recipe I have adapted for my family (we like thicker soups). If you prefer your soup more watery, add equal amounts of broth and water until you reach the thickness your family desires! Serve with breadsticks and enjoy!