Slow Cooker Zuppa Toscana

Photo by Gayle F.
Adapted from pinterest.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pinterest.com

Ingredients

  • 1

    lb. sausage

  • 2

    large russet baking potatoes , sliced in half, and then in 1/4 inch slices

  • 1

    large onion , chopped

  • 1/4

    c. bacon bits (optional)

  • 2

    garlic cloves , minced

  • 2

    c. kale or swiss chard , chopped

  • 16 oz. can chicken broth

  • 1

    quart water

  • 1

    c. heavy whipping cream

Directions

Brown the sausage in a skillet over medium-high heat until no longer pink. Place cooked sausage, chicken broth, water, garlic, potatoes and onion in the slow cooker. Cover & Crock on High for 3-4 hours until potatoes are cooked and soft. Optional: Mash the potatoes a bit with a potato masher for texture. Turn the slow cooker off and add the kale. Return the lid and let sit for 5 minutes. Stir in whipping cream and serve.

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