Crock Pot Zuppa Toscana Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
• Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
• Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

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:

• Brown sausage links in a sauté pan, then slice into rings.
• Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.
• Add just enough water to cover the vegetables and meat.
• Cook on high 4-5 hours (low 6-8 hours) until potatoes are soft.
• 30 minutes before serving, mix flour into half and half to remove any lumps.
• Add half and half mixture and kale to the crock pot, stir.
• Cook on high 30 minutes or until broth thickens slightly.
• Add salt, pepper, and cayenne to taste.