Slow Cooker Zuppa Toscana

• Meat

  • 1 lb Italian sausage, ground hot

• Produce

  • 2 cloves Garlic, large
  • 1/2 bunch Kale
  • 1 bag Simply potatoes diced potatoes and onions

• Canned Goods

  • 32 oz Chicken stock

• Baking & Spices

  • 2 tbsp Flour
  • 1 Pinch Red pepper flakes
  • 1 Salt and pepper

• Dairy

  • 1 cup Heavy cream

Found on thechunkychef.com

Description

Directions

• Heat large saute pan over medium high heat and brown sausage.
• Add minced garlic and stir to combine.
• Drain off the grease and then add sausage and garlic to the bottom of slow cooker.
• Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
• Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
• BEFORE SERVING:
• Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine.
• Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
• Taste, season according to your tastes, and serve.

Nutrition