Slow Cooker Zuppa Toscana

Ingredients

• 1 pound bulk pork sausage
• 1 large yellow onion , chopped
• 2 tablespoons minced garlic
• 4 large russet potatoes , chopped
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 pinch red pepper flakes
• 1 container chicken broth , 32 ounce
• 2 cups water , or as needed
• 1 cup heavy whipping cream
• 1 bunch kale , stems removed and discarded, leaves torn into bite-size pieces
• 0.25 cups shredded Parmesan cheese , Optional

Instructions

1. 1

   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; sauté until onion is tender and translucent, 3 to 5 minutes. Drain and discard grease.

2. 2

   Place potatoes in a slow cooker; add cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour in chicken broth and up to 2 cups water to completely cover potatoes. Stir soup gently and cover.

3. 3

   Cook on Low for 5 to 6 hours or High for 3 to 4 hours.

4. 4

   Pour in heavy cream and stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.