Monday, October 17, 2016

Slow Cooker Zuppa Toscana

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Recipe from our neighbors, the Kenisons

1 lb. Italian sausage
3 russet potatoes, cubed (*maybe microwave for a few minutes first?)
2 cloves garlic, minced
1 lg white onion, finely chopped
4 c. chicken broth
2 c. kale, rinsed and chopped
1 c. heavy cream
Salt & pepper, to taste

1. Brown the sausage in a large skillet over medium-high heat, about 5 minutes. Drain and discard fat.
2. Combine all ingredients (*except cream and kale!) in slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
3. Add cream and kale to slow cooker, stir, and cook until leaves are wilted and warmed through, 20-30 minutes.
4. Ladle into bowls, serve immediately and enjoy!

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