I have posted a recipe for Zuppa Toscana before, but here is a crockpot version of this recipe. Everyone in our family liked the stove top version a little better than this one...but this was still good!
Recipe and Photo from 365 days of Slow Cooking
1 lb bulk Italian sausage, browned and drained
2 cans chicken broth
1 cup water
1/4 cup onion, chopped
3 large russet potatoes, cubed
1 garlic clove, minced
Bacon bits
1 cup whipping cream ( I would use 2 cups next time.)
Kale
Place Italian sausage, chicken broth, garlic, potatoes and onion in slow cooker. Cover and cook on HIGH for 3-4 hours until potatoes are cooked and soft. Add desired amount of bacon bits, whipping cream and cut up kale right before serving. Top with your choice of cheese; serve with fresh bread. Makes 8 servings
Rate It!
Jen: 7.5
Kile: 6
Kiley: 7
Madee: 6
Destrie: not good
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