Zuppa Toscana

This recipe for Zuppa Toscana is super easy to make and absolutely delicious. Zuppa Toscana is perfect for a chilly fall evening or anytime in the winter. Enjoy the Zuppa Toscana with a little parmesan cheese on top. I love this recipe because the majority of the cooking is done in the crockpot. This is a fantastic crockpot recipe.

Ingredients:

• 1 lb ground hot Italian sausage

• 1 tablespoon garlic minced

• 1 yellow onion, chopped

• 4 russet potato, washed peeled and cut into 1/4 inch slices

• 1 pinch kosher salt

• 1 pinch freshly cracked pepper

• 4 cups chicken broth (32 oz)

• 1/2 to 1 cup of water, see recipe below (if you want the soup a little thicker, omit the water)

• 1 bunch of kale, stems removed and torn into bite-sized pieces

• 1/2 cup heavy whipping cream

• 1/4 cup shredded parmesan cheese (to top the soup)

Instructions:

• In a pan over medium 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 translucent

• In a crockpot add cooked sausage & veggies plus the sliced potato.

• 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 1 cup of water

• Gently stir ingredients, cover crockpot, and cook on LOW for 6 hours or on HIGH for 3-4 hours.

• Remove the lid from the crockpot and add kale and heavy whipping cream, then stir to combine.

• Cover crockpot and cook on HIGH for another 30 minutes.

• Serve with grated parmesan cheese

Enjoy!