Recipes

[LoLa]

Crock Pot Zuppa Toscano
(recipe source: Midwest Living)

1 lb. Italian sausage (casings removed) mild, hot or both
2 large russet baking potatoes, diced
1 large onion, chopped
4 or 5 strips of thick cut bacon, cooked and cut into 1/2 inch pieces (save a bit for garnish)
2 garlic cloves, minced
2 tablespoons freshly chopped parsley
2 c. kale, stems removed and roughly chopped
16 oz. can vegetable or chicken broth
1 quart water
1 c. heavy whipping cream
Sea salt & Freshly ground black pepper

Remove casings from sausage and crumble into a pan and cook/brown. Place cooked Italian sausage, cooked bacon, veg/chicken broth, water, garlic, parsley, potatoes and onion in slow cooker. Add a bit of salt and pepper to taste. Cover. Cook on High for 3-4 hours until potatoes are cooked and soft.

After 3-4 hours (Optional): Mash some of the potatoes a bit with a potato masher for texture.

Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes. Add whipping cream, adjust seasoning and serve.