Zuppa Toscana

Updated at: Thu, 17 Aug 2023 04:49:54 GMT

Step 1

Cook sausage, drain, and place in slow cooker.

Step 2

Add onion, red pepper flakes, & garlic. Stir to combine.

Step 3

Add potatoes and enough chicken stock to completely cover potatoes and sausage.

Step 4

Cover and cook on low for 7-8 hours or on high for 3-4 hours (potatoes should be just soft enough to break apart).

Step 5

Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale, and stir.

Step 6

Cover and cook on high for 30 minutes to allow soup to thicken slightly.

Step 7

Add salt and pepper to taste, serve topped with parmesan or romano.

Step 8

In dutch oven or large pot, brown sausage, garlic, and red pepper flakes over medium high heat. Drain

Step 9

Add potatoes and onion, chicken stock to cover and bring to a boil.

Step 10

Simmer for about 20-30 minutes, or until potatoes are fork tender - just breaking apart.

Step 11

Whisk flour and heavy cream and add to pot, stirring to combine

Step 12

Add kale, stir, redice heat to a simmer, and cook for 5-10 minutes (until slightly thickened).

Step 13

Season with salt and pepper to serve topped with Parmesan or Romano .

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Makes leftovers