Crock Pot Zuppa Toscana


1 pound Italian sausage
2 large russet baking potatoes, sliced in half, and then in 1/4-inch slices
1 large onion, chopped
1/4 cup bacon bits, optional
2 garlic cloves, minced
2 cups kale or Swiss chard, chopped
1 (16-ounce) can chicken broth
1 quart water
1 cup heavy whipping cream


Servings 4
Preparation time 10mins
Cooking time 380mins
Step 1

Brown the sausage in a pan.

Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker. Cover and cook on High for 3 to 4 hours until potatoes are cooked and soft.

Optional: Mash 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 and season to taste with salt, pepper, and any other desired spices. Serve.


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