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Zuppa Toscana

Ingredients

• 1 pound ground Italian Sausage
• 1 TBSP garlic, minced
• 1 yellow onion, chopped
• 4 russet potatoes, diced or sliced on a mandoline slicer
• 1 tsp salt
• 1 tsp pepper
• 4 cups chicken broth (32 oz)
• Water (refer to directions)
• 1 bunch kale, stems removed and torn into bite size pieces
• 1/4 cup parmesan cheese shredded (for topping)

Directions

In a large skillet over medium-high heat, brown and crumble Italian sausage, about 5-8 minutes.
Add onion and garlic and cook for 2-3 minutes, until the onion turns opaque. Do not need to cook completely.
Drain grease from skillet.
In a 6 quart crock pot, add the cooked sausage and veggies plus the potatoes.
Season with salt and pepper.
Pour chicken broth to cover the tops of the potatoes, if there is not enough broth add up to 2 cups of water so that the potatoes are covered.
Gently stir the ingredients, cover crock pot and cook on low for 5-6 hours or on high for 3-4 hours.
Remove lid and add kale and heavy whipping cream, stir to combine.
Cover and cook on high for another 30 minutes.
Add shredded Parmesan for garnish.

Can also cook this on the stove top.
Add Kale when potatoes are almost cooked.
Once Kale is cooked, add heavy whipping cream.
Cover and cook 5 minutes.