Slow Cooker Zuppa Toscana

By The Stay At Home Chef

Ingredients

3 russet potatoes (peeled and cut into 1 inch cubes)
1 yellow onion (peeled and diced)
4 cups chicken broth
3 cloves garlic (minced)
1 teaspoon salt
1 pound hot Italian sausage (in casing)
4 cups kale leaves (chopped and loosely packed)
1 cup heavy cream

Prep Time10mins
Cook Time480mins
Servings6

Instructions

Place the the peeled and cubed 3 russet potatoes in a 6-8 quart slow cooker. Add in the diced 1 yellow onion, 4 cups chicken broth, the minced 3 cloves garlic and the 1 teaspoon salt. Place the 1 pound hot Italian sausage on top of all the other ingredients.

Cover and cook on low for 6-8 hours.

During the last hour of cooking, remove the sausage from the slow cooker, slice and return it to the slow cooker. Stir in the chopped 4 cups kale leaves and 1 cup heavy cream. Cover and continue to cook for 1 more hour.

Store leftovers in the refrigerator for up to 4 days.